CHOCOLATE BONBONS

I'm going to tell you a couple of tricks so that we obtain some good chocolates

Chocolates have always been first class crafts. Its elaboration is as delicate as an art. One of the most famous elaborations are the chocolates filled with ganache. The ganache is one of the ways to work the chocolate to get a very thick consistency. The best way that I like to do it is with jam or fruit ganache.

For me, chocolates are the best way to hide a hidden flavor under an impregnation of good chocolate.

I'm going to tell you a couple of tricks so that we obtain some good chocolates:

- Temper the chocolate well: Tempering chocolate consists of being able to give to the chocolate a smooth and glossy finish. To temper the chocolate we need to put 3/4 of the melted chocolate and stretch it on a countertop. Once we have spread it well and the temperature has dropped, we add it to the previous mixture. This process is very important when making chocolate, since it is the best way to do it and then work it and give it shine.

- Unmold the chocolates: let it dry very well, and to go faster you can put it in the freezer for a couple of minutes. This way we cool down the outer layers quicker than the inner ones. We manage to remove the chocolate very easily and with the certainty that it will dry at room temperature.

These have been my two tricks, I hope they have served you and that you obtain a very tasty and shiny chocolate. I hope you enjoy it as much as I do.

“Life is already bitter enough, so sweeten your life”