chocolate candies

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chocolate candies

chocolate candies

Ingredients chocolate candies
Number of ne of small candies

80g of chocolate cover (or 70g of dark chocolate + 12g of butter)

70 g white chocolate

30 g creamy peanut butter

1 mould (preferably in aluminium or silicone to facilitate demoulding)

Preparation chocolate candies
Total Time: 8 min
Preparation time: 5 min
Cooking time: 3 min
Break the two chocolates into cubes.
Melt them separately:
- in the microwave, in a bowl. Heat on low power for about 3 x 20 seconds, stirring between each time.
- or in a bain-marie, stirring constantly, it takes a little longer.
When the chocolate is completely melted, stir in :
- the peanut butter into the white chocolate,
- and eventually the butter in small cubes in the dark chocolate...
Stir well with a spoon for each preparation to obtain a smooth cream.
Let cool for 1 or 2 minutes.
Make small piles of chocolate over the entire surface of the mould, alternating white and black as if making a checkerboard pattern.
To create the marble, simply use a toothpick or a spade to mix (without mixing completely) the chocolates. The thickness should not exceed 5 mm.
Leave to set for about 30 minutes and then, with a sharp knife, cut the plate thus formed into small pieces (1 cm to 1.5 cm on each side is enough).
Place in the fridge so that the chocolate can harden.
It can then be safely removed from the mould.
Put these sweets on a small plate and keep them in the fridge until you are ready to eat.

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