Preparando Bombones rellenos /Preparing filled chocolates

Hola apreciados amigos!! Si leyeron en el post anterior les enseñe como elaborar la pasta de cacao o licor de cacao, pues partiremos de allí para formular un chocolate Bitter y necesitaremos los siguientes ingredientes:

Hello dear friends!! If you read in the previous post, I taught you how to make cocoa paste or cocoa liquor, because we will start from there to formulate a Bitter chocolate and we will need the following ingredients:

CHOCOLATE BITTER:

·100 grs de pasta o licor de cacao.

·60 gr de ázucar pulverizada sin anticompactantes.

·25 gr de manteca de cacao.

BITTER CHOCOLATE:

· 100 grams of cocoa paste or liquor.

·60 gr of powdered sugar without anticompactants.

· 25 gr of cocoa butter.

PREPARACIÓN:

REPAIR:

After everything is well mixed with a thermometer, we raise the temperature in a water bath or in the microwave to a temperature that does not exceed 45 degrees Celsius.

This process is carried out when we are using real chocolate, that is; which is 100% pure cocoa, if it is commercial coverage it is only melted and modeled. The temperature is lowered to 28 or 27 degrees centigrade so that the number V crystals form in the chocolate, this can be done by tableting on marble or making the inverted water bath (ice water)

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·1 Taza de ázucar granulada.

·100 ml de crema de leche.

· 20 grs de mantequilla.

·Maní salado al gusto

PREPARACIÓN:

· Colocamos el azucar en una olla para derretirla y hacer el caramelo.

· 1 Cup of granulated sugar.

· 100 ml of milk cream.

· 20 grams of butter.

Salted peanuts to taste

PREPARATION:

· Put the sugar in a pot to melt it and make the caramel.

Incorporamos la mantequilla.

We incorporate the butter.

Va quedando así:

It goes like this:

Bajamos del fuego y agregamos la crema de leche.

Lower the heat and add the milk cream.

Mezcla bien todo y listo el relleno dejamos enfriar a temperatura ambiente para poder rellenar los bombones, nunca caliente porque se dañan las coquillas con el calor, deben estar a temperatura mas o menos 30 grados centigrados.

Mix everything well and the filling is ready, let it cool to room temperature to be able to fill the chocolates, never hot because the shells are damaged by the heat, they must be at a temperature of more or less 30 degrees Celsius.

Sacamos las coquillas de chocolate y rellenamos con la salsa de caramelo.

Remove the chocolate shells and fill with the caramel sauce.

Así se ven luego de sacadas del refrigrador, esto quiere decir que estan cristalizadas. Pasamos a rellenarlas. This is how they look after being taken out of the refrigerator, this means that they are crystallized. We are going to fill them.

Agregamos el maní al gusto.

Add the peanuts to taste.

Sellamos con chocolate y llevamos a refrigeración.

Seal with chocolate and refrigerate.

Es importante mencionar que los bombones deben dejarse cristalizar o fraguar por lo menos 2 horas, esto hará que se contraigan lo debido y sea más fácil el desmoldado.

It is important to mention that the chocolates must be allowed to crystallize or set for at least 2 hours, this will cause them to shrink properly and will make it easier to unmold.

Aquí esta el resultado, unos ricos chocolates Bitter para compartir en familia espero que los realizen y disfruten, noten el brilllo, esto es el resultado de un buen atemperado;)

Here is the result, some delicious Bitter chocolates to share with the family, I hope you make them and enjoy them, notice the shine, this is the result of a good tempering;)

Se pueden pintar con polvos de repostería si quieren darle otro acabado.

They can be painted with confectionery powder if you want to give it another finish.

Gracias por leerme, espero que les haya servido recibo sus comentarios, feliz inicio de semana y mes de agosto!!!

Thank you for reading me, I hope it has served you, I welcome your comments, happy start to the week and month of August!!!

#food # spanish #photography #gourmet #cervantes #foddiebyhive #gems