For Saint Valentine I wanted something special, personal and romantic. In a small shop near my house I found some heart-shaped boxes of raw wood and immediately I got an idea! I decided to paint them and fill them with chocolates made by me.
To paint them I used the red spray paint for the base and golden for the cover. I also bought the glossy paper to use as a base on which to rest the chocolates.
As regards the chocolates I have made 3 flavors:
- dark chocolate filled with white chocolate ganache,
- dark chocolate filled with dark chocolate ganache and Fabbri’s black cherries
- white chocolate filled with white chocolate ganache.
Recipe for filled chocolates
– Ingredients –
- 800 g dark chocolate
- 750 g white chocolate
- 200 ml cream
- Fabbri’s black cherries
White chocolate ganache:
In a saucepan pour 50 ml cream and 300 g of white chocolate. Cook over medium heat. Once the chocolate has melted, remove the pan from the heat and pour the ganache in a bowl to cool.
Dark chocolate ganache:
In a saucepan pour 150 ml cream and 300 g of dark chocolate. Cook over medium heat. When the chocolate has melted, remove the pan from the heat and pour the ganache into a bowl to cool.
Tempering:
Melt the chocolate in a bain marie by measuring with a cooking thermometer and not to exceed 50 ° C. If you have a marble slab, pour on it the chocolate with a spatula budge so as to lower the temperature. Bring the chocolate at 29 ° C. Put the chocolate in a bain marie and bring the chocolate to 31 ° C.
Melt the white chocolate in a bain marie by measuring with a cooking thermometer and not to exceed 45 ° C. Pour the white chocolate on the marble slab and move him with a spatula so as to lower the temperature. Bring the chocolate to 26 ° C. Put the chocolate in a bain marie and bring the chocolate at 29 ° C.
If you do not have a marble slab, you can lower the temperature of the chocolate stirring up the chocolate in the same pan with a spoon without incorporating too much air into chocolate.
- After dissolving the chocolate fill the mold, then slam the mold upside down on the work surface so that the excess chocolate exits. Place the mold in the refrigerator for 30 minutes.
- Fill each mold space with ganache with the aid of two teaspoons . For the chocolates with the cherries insert half black cherry in each space. Put the mold in the refrigerator for 30 minutes.
- Pour into every space of the mold the chocolate and place the mold in the refrigerator for another 30 minutes.
- Remove every single chocolate from the mold.
I advise to prepare each mold at a time in order not to be confused with the temperature of the chocolate. So prepare before both the ganache. Then melt the chocolate and prepare a mold. In the same mold fill it with white chocolate ganache and then close it with the other chocolate. After preparing the first chocolates, again dissolve chocolate and pour into the mold, fill it with white chocolate ganache and then close it with dark chocolate. After finishing these chocolates, melt the white chocolate, pour into the mold, fill it with white chocolate ganache and then close the chocolates with white chocolate.
Every time the chocolate melts, it must be tempered! Carefully follow the temperatures. If you are wrong, you have to start over, risciogliendo chocolate. I hope I was clear!
