Candy recipes

Shells with orange marzipan and nougat

Knead the marzipan with orange zest and gran marnier, and got a small teaspoon into each chocolate shell. Came the beaten ganachecreme in a syringe guzzle with narrow head and make a ring on each bowl edge, then marcipanen are kept inside. Close with orange sl

Crunching karamelguf

Com cream, syrup, sugar and butter in a thick-bottomed saucepan, and slowly warm up, to the sugar is melted. Stir as little as possible. Let the mixture simmer on a low heat for 8 minutes. Got a bit of caramel mass in a glass of ice water. It must be rolled

Ganache with earl grey

Chocolate chopped and melted over a water bath. The cream to the boil with the syrup and tea and whipped in the melted chocolate. Cool the mass under heavy stirring. When the are at room temperature, place in a greased wax paper coated with oil form and made c

Coated fruits

Cut fruit into smaller pieces if it is great. Dip them in melted, tempered dark, light or white chocolate, and you have a quick thing to the coffee.

Romsvesker in marzipan

Put sveskerne soaked in rum. Marcipanen with a little icing sugar and knead roll it into a sausage. Cut 15 uniform slices. Press them large, half prunes and take the stones out. Put a half prune on each slice and fold together svesken. Roll them to eggs in

White chocolate-limone

Melt butter, chocolate and cream together over the water bath and let it cool. Stir so the few drops of essence in. Alternatively can also be used a few drops of orange liqueur. Let the mass to cool and congeal into a few hours. Tril as bullets, but keel regul

Martinmas Bailey Truffles

Chop the chocolate very fine. Bring the cream to the boil. In a bowl, pour the chopped chocolate is placed above the hot cream in a very thin beam, while stir with a spatula so it blended well without dividing. When all the cream is poured into molten chocolat

Martinmas raspberry truffles

Bring raspberries and sugar to a boil, chop finely and pour the hot chocolate mass down gently in the chocolate into a thin beam, while you touch, so the mass not separates. When the finger is hot met the butter in, in small cubes, and finally season with spir