Chocolate candies filled with meringue are an arrogant dessert, that balance in a uniquely way the bitter taste of cocoa and the breathtaking sweetness of the meringue fluffy foam. Are quickly to prepare, but require several hours to blend flavors and to achieve the optimal consistency. But it is worth waiting. Discover a dessert that is made from just a few ingredients, but whose extravagance and finesse fits any type of event!
– 16 oz dark quality chocolate, broken into pieces (flakes)
– 8 oz milk chocolate, broken into pieces (flakes)
– 2 and 1/2 teaspoons gelatin (no flavor)
– 2 teaspoons vanilla extract
– 7 oz sugar
– 1/8 teaspoon salt
– 4.5 fl oz water
1. Melt the chocolate in a bain marie. If you don’t have a special pot, you can melt it at microwave.
2. Sit 40 supports or paper forms for candies on a tray lined with baking sheet.
3. Pour the melted chocolate with a spoon in each paper until it reaches a third of the height of form. Stretch the chocolate easily on the edges of the form, until you cover them up completely and forms a hole in the middle. Let them sit an hour to harden.
4. Put the gelatine in a tall bowl and pour 1/3 cup of cold water over it. Put the remaining water with sugar on the fire and mix well. When it starts to boil, stop mixing. You have to leave the syrup to boil until temperature reaches 235 degrees F (you can measure the temperature with a kitchen thermometer).
5. Pour the sugar syrup over the gelatin and mix well with an electric mixer at high speed for 5 minutes. Add salt and vanilla and mix again for another 2 minutes at high speed until it forms a foam.
6. Pour the sugar froth into a cake decorating bag and begin to fill the forms of chocolate that have hardened. If the melted chocolate has hardened, put it back in a bain-marie, because you need it to complete the candies. After it becomes liquid, use a teaspoon to pour it over the meringue until the white surface completely covers.
7. Leave the candies in the refrigerator for several hours before serving. Then put them in a glass or plastic container with lid, and keep them in the refrigerator. They last approximately one week.
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