Another great little treat to share with that special someone...
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cal
174kcal
fat
8g
High sat-fat
5g
chol
2mg
Low sodium
10mg
carbs
25g
Serving size
39g
Calories from fat
72kcal
Fiber
2g
Protein
1g
Sugar
19g
Ingredients
- 500 grams Chocolate ( 72 % cacao)
- 200 grams strawberry jam ( the best quality you can get)
- 75 grams Hot Pepper Jelly
Directions
- Place 350 grams of chocolate in the microwave and melt (30 seconds at a time making sure to stir between each heating).
- The chocolate should be heated to 50-55C.
- Mix it well and add in 100 grams of the unmelted chocolate.
- Stir vigorously until completely melted. The chocolate should now be a 31-32C.
- This is the perfect tempered temperature.
- Fill your chocolate mould completely.
- Wait 2 minutes and pour out any of the melted chocolate back into your bowl. This will leave the moulds with just enough chocolate coating to your cups.
- Leave the bowl of melted chocolate over hot water in Bain-Marie to keep chocolate warm.
- While the mould sets, mix the Jam and Jelly together. If you'd like to remove any fruit lumps, pass it through a sieve.
- Fill the set chocolate moulds to 2/3 - 3/4.
- Check the temperature of the chocolate. If it is still at 31-32C, you can go ahead an cover the moulds with chocolate then use a metal flat spatula to scrape off any excess chocolate.
- If the temperature has dropped, re-start tempering process.
- Let chocolates set in a cool area for 5-10 mins.
- Un-mould
Tips
- This recipe makes approximately 40 chocolates. Nutritional value is based on 20.
- Careful not to have any water come into contact with the chocolate. Water is the enemy of chocolate.
- Leave in a cool area (preferably at 12-14C). Do not put in fridge. Extreme changes in temperature is not good for the chocolate