Chocolate drop with flower-filled

Ingredients for Chocolate drop with flower-filled

Instructions for Chocolate drop with flower-filled

To prepare the Chocolate drop with flower-filled recipe, please follow these instructions:

Light chocolate cream
Soak the house blister in a ½ liter of cold water for one ½ hour. Chop chopped nicely and get into a little big bowl. The whipped cream is heated to boiling point, but should not boil. The pot is taken from the heat. A 1/3 part of the hot cream poured over the finely chopped chocolate. Stir until the chocolate begins to melt and an emulsion is formed.

Add a little more cream with stirring and finally the rest. Turn the house blossom for water and immediately pour it into the chocolate cream. Stir well and pass the cream through a sieve into a new bowl. Cover the cream with household film and cool the cream completely in the fridge, minimum 3 hours, or until next day ..

Blommesylt
The washed, popped plums cut out roughly. The vanilla rods are cracked on the long joints and the vanilla grains are scrapped out with a small knife. The grains are mashed together with a slice of sugar on the table with a pallet knife so that the grains are separated. Heavy-plated plums, vanilla sugar, the empty vanilla bar, sugar, lemon juice and water boil under low approx. 15 minutes. Foam off if necessary and style the jam in a refrigerator until the drops are to build.

Chocolate drops
Cut out my 6 pcs. Plastic strips 4 X 18 cm (for example, a thick plastic pocket or overhead plastic). Lay plastic strips, baking paper, pallet knife and a small knife ready. Make sure to have a shelf cleared in the refrigerator so that it is ready to cool the cast drops.

Lay the baking paper on the table and lay it under the whole process. Temper the chocolate as described in "Chocolate in general" ...
Put a strip of plastic on the baking paper. The liquid and tempered chocolate is ironed onto the strip in a fairly thick, even layer. After 1 minute the chocolate strip is lifted up - use a small watch technique to catch the corner without damaging the chocolate. Wait a few seconds.

Shape into a drop by joining the ends - hold tight until the ends are glued together. Continue with even more. Make at least 2 more than you need.

The drops are carefully placed in the refrigerator for approx. 15 minutes. Gently release the drops from the plastic strips and store them in a cool room until they are filled with lady finger and light chocolate cream. Immediately make the chocolate fans, now the chocolate is tempered.

Chocolate fans
Put a piece of baking paper on the table. Tempered chocolate is now filled in a cornet (baking paper folded like a chopper). Put a minimum of 8 (some may break) small dots of liquid, tempered chocolate on the baking paper with a little space. Let your clean index finger make the fan by moving your finger from the bottom to the top, from left to right, a total of 5 times.

The finished chocolate fans are placed in the refrigerator approx. 15 minutes or until easily removed from the baking paper. Store them in a cool room or refrigerator until they are used.







tips:
Alignment: Style 4 pcs. Great plates ready ... the finished chocolate drops are carefully placed on each plate. Match a few skewers of the jam through a sieve so that you get a little syrup. Here the little pieces of lady fingers are dipped quite short and they are immediately put into the chocolate drops. The cold bright chocolate cream is whipped airy with a handpiecer. Carefully spread the cream into the chocolate drops - it is a good idea to use a syringe bag. Then the cream is completely wiped with a palette knife. Chop the chocolate fans into the cream and style the desserts in the refrigerator until served with cold plum jam ...