Recipes with Dark chocolate

Stuffed rommarcipaner

Chop the raisins, and mix them with Marzipan, almonds and rum this may possibly. be done in a food processor. Rolled into balls and placed in the refrigerator, while the chocolate is melting over a water bath and warmed up. Overdrawn with chocolate and garn

Filled chocolates with orange truffle

Melt chocolate over hot water bath and finally with proper tempering, first up at 48 degrees and then down to 30 degrees. Brush the mould with chocolate and then fill the holes up. Pour the excess off. Let this solidify completely. Whip the cream with butte

Nougat bread with white chocolate

Scroll marcipanen out in approximately 20 x 30 cm. of icing sugar. Came on in slices, or butter nougat cold ganache of pistachio butter with a knife, the mass on and scroll as a roulade. Brush the bread with white chocolate, let it stiffen and hold the white c

Chestnut truffles

Melt chocolate over hot water bath and stir it up with chestnut pureen. Is it too thin in texture, it can stir thicken with a little cocoa powder. Made ice-cold, and trøflerne shaped to oblong pieces that filled in the cones. Must be kept cold.

Nut truffles

Melt chocolate and nougat separately. Mix them and stir coarsely chopped nut kernels in the mass. Fill the mass in a square shape and style it covered in the refrigerator. When the mass is congealed, cut it into pulp, and one end is covered with gold paper to

Belgian Chocolate Truffles

Chop chocolate fine and came in a bowl. Bring the cream to a boil and boil it for about 1 min. Pour it over the chocolate. Stir the mixture together into a soft mass. It is now about 50 degrees hot and must be cooled to 25 degrees-when mass is beginning to sti

Coconut macaroons stuffed

Beat the egg whites very stiff. Whisk half of the sugar in and turn the rest of the sugar and coconut flour in with light hand. Add the minced fillings. Divide the batter into 10 tops on baking paper on the baking sheet. Behind the pasties in the lower half

Nut roulade with chocolate filling

Start with the filling: melt the chocolate in the cream together with soluble coffee. Let the mixture cool and style it in the fridge 2-3 hours or overnight. Roulade bottom: make a form of baking paper approximately 25x40 cm on the baking plate. Brush the m