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Recipe: Mother's Day chocolates – homemade
Mother’s Day! May is not only one of the most beautiful months of the year, with flowering trees, lake excursions and spring feelings – we also celebrate our mothers on Mother's Day. And so that you can also give your mom a culinary gift, we will tell you a recipe for homemade Mother's Day chocolates.
ingredients
preparation
Melt the chocolate varieties (white, light and dark chocolate) in separate pots in a water bath (CAUTION: use low level and rather have patience when melting, test the melted chocolate by touching the lips, a pleasant temperature should be noticeable on the lips)
Add 2 tsp of cocoa butter to the chocolate varieties in each pot. Continue melting and stirring. No water from the water bath should get into the melted chocolate.
In a bowl, mix 1 – 2 tsp finely ground beetroot from "stay piced" with 1 to 3 tbsp of the white melted chocolate. The color intensity can be enhanced by adding more beetroot powder. Yet another option is to half pour any melted chocolate into the praline mold and let it falter for a few minutes. After stuttering, another melted chocolate can be poured on it and the chocolate layers, after which the chocolate has become solid again, can be clearly visible.
To highlight the berry taste in the chocolates, I like to use freeze-dried raspberries. The praline becomes crisp when you let a whole hazelnut sink into it.
IMPORTANT: do not let it falter in the fridge, a cool room in the basement is enough.
It's best to eat on the same day!
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