Christmas Confectionery

Name: Christmas Confectionery
Cook time: 2 h
Total time: 2 h
Yield: 63
Ingredients: 40 g chopped almonds; 150 g Whipped cream; 100 g soft butter; 1 1/2 TSP. Gingerbread spice; 300 g Whole milk couverture; 300 g semi-bitter couverture; 300 g white couverture

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 63

40 g chopped almonds
150 g Whipped cream
100 g soft butter
1 1/2 TSP. Gingerbread spice
300 g Whole milk couverture
300 g semi-bitter couverture
300 g white couverture

Directions

1
Finely chop the almonds, roast them and let them cool down. Heat the cream (do not boil!). Stir in butter in flakes and spice. Chop 225 g whole milk couverture, melt in it while stirring. Stir in almonds. Cool down, stirring more often. If necessary, chill briefly until the mixture thickens
2
Pour into a piping bag with a medium perforated spout (hold spout closed with finger). Pour into the balls just below the edge. Cool overnight
3
Chop 75 g whole milk couverture, melt in a hot water bath. Spread into the openings. Cool for 30 minutes
4
Chop the rest of the chocolate coating and melt separately. Dip balls on the fork into white or dark chocolate coating, drain. Possibly place them on a chocolate grid. Sprinkle some of the other chocolate coating over each of them, let it dry for about 4 minutes. Turn on the grid until the surface is "hedgehoggy". Dry and store in a cool place