Welcome back dear! How do you imagine, even we, as a couple, we bow before the Emperor on 14 February and celebrate the feast of love together and exchanging gifts, possibly made with our hands, following the Japanese custom. For those who do not know, Valentine's Day is celebrated in Japan as the girl gives the boy who loves chocolate, which, on the 14th of next month ("white day") returns with a gift. If you want to know a little 'more, read on here .
Usually we follow this custom, and in fact I have always tried to make chocolate cakes or chocolates for Moreno on this day but this year it was different: we have exchanged the role! ^ ^ Do not tell me then that we do not respect the equality of the sexes!
Yes, this year Moreno was to prepare the beautiful and delicious chocolates for me and I ... well, I will return March 14th! I must say that I'm not complaining at all, because my chocolates melt away (I can not temper the chocolate) so I am quite a disaster), but Moreno has promised me a lesson in pastry and then next year I will definitely better.
Here are pictures of chocolates:
are decorated on the surface with the gold!
... and the interior is colored white chocolate red ... not a love?
is how to do it! I'm really easy!
First, get yourself the molds for chocolates .. Moreno uses a die hard met in rows with different forms .. It is not very practical if you want to do the same so many chocolates, but if they do a few at a time and want to change its ways without have a thousand different molds, well, is comfortable.
chocolates with white chocolate and Cointreau;
Ingredients:
about 150 grams of dark chocolate, white chocolate
50 g;
red food coloring;
15 g butter;
5 g cream, 3 oz cointreau
;
First must temper the chocolate. A quick explanation and find it understandable here. I find this site a very good resource, I recommend it ..
I had to do by eye, having just tragically lost my beautiful thermometer, sigh, but what counts is the result!
Then, place it into the tempered chocolate mold, and battiamolo capovolgiamolo to empty the various molds, (Do it on a surface that will allow you to retrieve the chocolate that will leak out) then off to cool down. In these days of course there's sure to find a place to do it! While solidifies, heat white chocolate in a double boiler, heat it does not look at me too please! As it melts slowly, In a saucepan pour the Cointreau and the dye, I use the powder and I find it better to dissolve it in alcohol, then the cream and bring to a boil. Mix the butter out of the fire, then when we combine the butter is blended with white chocolate, stirring well and leave to cool. Waited a while we fill the mold with chocolate ganache, I used a syringe for convenience, but if you have not even a teaspoon would be fine .. only been careful not to fill them too! 3 / 4 will be enough! Forgive cool, so the ganache congeals, and riorniamo advanced to temper the chocolate. When the ganache is set (if you is not cold as we recommend 15 minutes in the fridge) and pour the chocolate with a steel trowel to take away the excess. Let's put it to cool another 15 or 20 minutes, then flip the mold on a table, beat it lightly on the back (I once supported the raise of a few cm and then dropped it again on the table), and lift it, if you have good tempered chocolate , there they are beautiful shiny waiting for you! ^ ^ Enjoy!
Usually we follow this custom, and in fact I have always tried to make chocolate cakes or chocolates for Moreno on this day but this year it was different: we have exchanged the role! ^ ^ Do not tell me then that we do not respect the equality of the sexes!
Yes, this year Moreno was to prepare the beautiful and delicious chocolates for me and I ... well, I will return March 14th! I must say that I'm not complaining at all, because my chocolates melt away (I can not temper the chocolate) so I am quite a disaster), but Moreno has promised me a lesson in pastry and then next year I will definitely better.
Here are pictures of chocolates:
are decorated on the surface with the gold!
... and the interior is colored white chocolate red ... not a love?
is how to do it! I'm really easy!
First, get yourself the molds for chocolates .. Moreno uses a die hard met in rows with different forms .. It is not very practical if you want to do the same so many chocolates, but if they do a few at a time and want to change its ways without have a thousand different molds, well, is comfortable.
chocolates with white chocolate and Cointreau;
Ingredients:
about 150 grams of dark chocolate, white chocolate
50 g;
red food coloring;
15 g butter;
5 g cream, 3 oz cointreau
;
First must temper the chocolate. A quick explanation and find it understandable here. I find this site a very good resource, I recommend it ..
I had to do by eye, having just tragically lost my beautiful thermometer, sigh, but what counts is the result!
Then, place it into the tempered chocolate mold, and battiamolo capovolgiamolo to empty the various molds, (Do it on a surface that will allow you to retrieve the chocolate that will leak out) then off to cool down. In these days of course there's sure to find a place to do it! While solidifies, heat white chocolate in a double boiler, heat it does not look at me too please! As it melts slowly, In a saucepan pour the Cointreau and the dye, I use the powder and I find it better to dissolve it in alcohol, then the cream and bring to a boil. Mix the butter out of the fire, then when we combine the butter is blended with white chocolate, stirring well and leave to cool. Waited a while we fill the mold with chocolate ganache, I used a syringe for convenience, but if you have not even a teaspoon would be fine .. only been careful not to fill them too! 3 / 4 will be enough! Forgive cool, so the ganache congeals, and riorniamo advanced to temper the chocolate. When the ganache is set (if you is not cold as we recommend 15 minutes in the fridge) and pour the chocolate with a steel trowel to take away the excess. Let's put it to cool another 15 or 20 minutes, then flip the mold on a table, beat it lightly on the back (I once supported the raise of a few cm and then dropped it again on the table), and lift it, if you have good tempered chocolate , there they are beautiful shiny waiting for you! ^ ^ Enjoy!
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