Dark and White Chocolate Bites
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
15
- Ingredients
- 1 ⅔ cups Dark couverture chocolate (70% cocoa solids)
- 1 Tbsp Hazelnut paste
- ⅔ cup white chocolate
Preparation steps
1.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside and cool slightly, stirring.
2.
Polish the insides of about 15 small chocolate moulds with cotton wool.
3.
Pour the chocolate into the moulds, then hold the mould at an angle and using a small palette knife, scrape the excess chocolate from the top and sides of the mould. Tap the mould firmly against a work surface to remove any air bubbles. Reserve the surplus chocolate.
4.
Pour the excess chocolate out of the moulds ensuring that all the corners or sides of the mould are evenly covered with chocolate. Reserve the surplus chocolate.
5.
Leave to set for about 5 minutes, then put the moulds upside down on a sheet of non-stick baking paper and allow the excess chocolate to drip onto the paper until the dripping chocolate begins to set. Reserve the surplus chocolate. Chill the moulds for 5-10 minutes.
6.
Spoon the hazelnut paste into each chocolate shell.
7.
Melt the reserved chocolate as before carefully spoon over the filling. Chill for 1 hour.
8.
Melt the white chocolate as before. Set aside to cool and thicken slightly.
9.
Remove the chocolates from the moulds. Pipe or drizzle the white chocolate over the chocolates, as in the photo and leave to set.
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