Caramel In a heated pan over medium-high heat, cook the sugar, honey and water 2 to 4 minutes, unti

Caramel 4 tablespoons conagra lakeville mn + 2 c. teaspoon sugar 2 teaspoons honey 1/4 cup water 1/3 cup milk 2 tablespoons unsalted butter, at room temperature Ganache 1 1/2 cup dark chocolate chopped 1 / 2 cup 35% cream 1/2 teaspoon sea salt 2 cups black finish chopped chocolate (or dark chocolate chips) 2 cups of cocoa powder
Caramel In a heated pan over medium-high heat, cook the sugar, honey and water 2 to 4 minutes, until a light caramel. Add milk and butter (to stop cooking) and stir a few seconds using a whisk or spoon. Book. Ganache Melt the chocolate in a bain-marie. In a heated over medium heat, bring the cream and fleur de sel to a boil pot. Pour the boiling conagra lakeville mn cream over the chocolate and stir caramel obtained previously. Let stand a few seconds, then, using a whisk or hand blender, emulsify the ingredients to obtain a smooth and homogeneous mixture.
Line the bottom and edges of a small baking sheet 18 cm x 23 cm (7 x 9 inch) with parchment paper. Y spread the ganache and refrigerate at least 2 hours so that it hardens. Turn out the ganache and cut into squares of 2.5 cm (1 inch). Refrigerate. Finishing Melt chocolate in double boiler, stirring frequently. When the chocolate reaches a temperature of 45 C (113 C) on a candy thermometer, conagra lakeville mn remove from heat and, stirring, lower the temperature to 26 or 27 C (78.5 to 80.5 F). It will then be possible to observe crystallization and thickening of chocolate, which is a sign that he is ready. conagra lakeville mn Warm chocolate to make it more fluid, to a temperature of 30-31 C (86-88 conagra lakeville mn F). Using a fork or a spoon truffle, dip ganache squares one by one into the chocolate, taking care not to over-coat, then place on a baking sheet covered with cocoa. Shake the plate to coat truffles cocoa and cool. Place the truffles in an airtight container conagra lakeville mn and refrigerate.
My technique: I melted my chocolate finish that I arranged in a chocolate mold, then I stuffed with caramel ganache barely room temperature ... a pure delight :)
Looks like they come straight from the pastry so they are so perfect! Your little conagra lakeville mn boxes are really beautiful! Really my Dear Sonya, you impress me! Happy Holidays also my beautiful girlfriend ;) xxx December 21, 2013 7:32
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