Whether milk, dark, white, with hazelnuts or fruits, chocolate is one of the world’s most enjoyed confectioneries. Today, this stable market is being enhanced by the appearance of high quality chocolates containing noble fruits, nuts or cereals. The adult and gourmet chocolate segment is also boosting growth.
Manufacturers are capitalising on unique and original flavours like fruits combined with spices, plants and functional ingredients. Sugar-free, health-focused variants and fruits are key trends.
Quantity : 10/12 mini tablets
120 g milk chocolate
120 g white chocolate
120 g dark chocolate
30 g crushed pistachio
30 g cocoa nibs
Molds (which the form you want)
1. Melt and temperate the three chocolates separately in saucepans in a bain-marie
2. Pour the chocolates in molds.
3. Without delay, sprinkle on the top :
For molds with white chocolate : blueberry hearts and speculoos cut into small pieces.
For molds with milk chocolate : cocoa nibs ans orange pieces.
For molds with dark chocolate : cranberries hearts and crushed pistachio
4. Let harden 15 minutes before unmolding and tasting.
RED FRUITS MUG CAKE
Quantity : 1 person
50 g chocolate (dar, milk or white)
15 g butter
20 g sugar
2 cl milk
15 g wheat, rice or mais flour
1 little pinch of salt
40 g cranberries hearts (or blueberries)
1. Melt chocolate and butter in the microwave (45 seconds)
2. Stir then add sugar and the egg. Stir again.
3. Add the milk ans smooth.
4. Add cranberries hearts then flour and the pinch of salt. Mix well.
5. Put in the microwave during 45 seconds for a melting and 1min30 for a good chocolate cake
Quantity : 1 egg
500 g dark chocolate
Chocolate egg mold
1. Dispose the inclusions in the bottom of the chocolate half-shell mold (with a clamp to draw up for example).
2. You have to temperate the chocolate to obtain a beautiful chocolate egg, bright and very clear.
3. When the chocolat is tempered, temperature is at 31°C approximately. The use of a thermometer is suggested for this step.
4. Pour the temperate chocolate in a pastry bag.
5. Place a bit of chocolate on each inclusion making sure to not move them.
6. Make another half egg without inclusions et let crystallize the chocolate in a refrigerator.
7. At the end of 15 to 20 minutes, chocolate crytallizes.
8. Once all inclusions fixed, fill half-shells with the tempered chocolate. Pour the chocolate in the first half egg to the brim. Hit the side of the mould with the handle of a spatula in order to bring up air bubbles.
9. Turn the mold several times with the hands so that the chocolate reaches borders. Empty surplus of chocolate in the mixing bowl hitting the side of the mould. Scrape the mold with the chocolate spatula.
10. Do the same thing with the second half-shell.
11. Put the half eggs on a greaseproof paper et let the chocolate crystallize in a refrigerator. Chocolate will take off by itself from the mold if the tempering has been well done.
12. Once unmolded, we obtain two bright half-shells.
13. Position a half egg on a small bowl in order to maintain it to the horizontal.
14. Put the second half-shell on a warm baking sheet to slightly melt the border of the half egg.
15. Juxtapose this half egg on the first half egg by makin well coincide both halves.
16. Let crystallise at ambient temperature.
You can before garnish with chocolate fries or dried fruits closing the egg and create the surprise during tasting.