fine chocolates

Name: fine chocolates
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 85
Ingredients: 50 g candied pineapple; 1 TABLESPOON candied lilac blossoms; 300 g Dark chocolate coating; 300 g Whole milk couverture; 325 g Whipped cream (36 % fat); 100 g Coconut oil; 100 g Butter; 2 TABLESPOONS Rum; 50 g crushed almonds; 3 TSP Espresso powder; 3 TSP coffee liqueur (e.g. Kahlúa); 7-10 Tbsp grated peel of 1 untreated orange; 3 TABLESPOONS ground pistachio kernels; 3 TABLESPOONS Chocolate sprinkles; 3 TABLESPOONS Coconut flake; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Chocolate cutlery

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 85

50 g candied pineapple
1 TABLESPOON candied lilac blossoms
300 g Dark chocolate coating
300 g Whole milk couverture
325 g Whipped cream (36 % fat)
100 g Coconut oil
100 g Butter
2 TABLESPOONS Rum
50 g crushed almonds
3 TSP Espresso powder
3 TSP coffee liqueur (e.g. Kahlúa)
7-10 Tbsp grated peel of 1 untreated orange
3 TABLESPOONS ground pistachio kernels
3 TABLESPOONS Chocolate sprinkles
3 TABLESPOONS Coconut flake
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Chocolate cutlery

Directions

1
Finely grind the candied pineapple and lilac one after the other in the universal chopper. Coarsely chop the dark and milk chocolate coating and melt in a warm water bath. Heat the cream, but do not boil.
2
Take the pot from the stove, melt coconut oil and butter while stirring. Let it cool down a bit. Stir the dissolved chocolate glaze into the lukewarm mixture and mix to a homogenous cream. Quarter the cream.
3
Mix 1/4 with rum and ground almonds, 1/4 with candied pineapple and 1/4 with espresso powder and coffee liqueur. Stir the orange peel into the last quarter. Line 4 moulds (approx. 15 x 15 cm) with cling film and pour each cream into 1 mould.
4
Leave to cool, cover with cling film and chill overnight. Turn the truffle masses onto a board and cut them into cubes of approx. 2x2 cm. Line a tray with baking paper. Quickly form truffle cubes into balls with cool hands and lay them on the baking paper.
5
Prepare 1 small bowl each with ground pistachios, chocolate sprinkles, grated coconut and ground candied lilac flowers. Line a second tray with baking paper. Roll balls in the prepared ingredients with the help of the praline cutlery (spiral fork) (rum pralines in pistachios, pineapple pralines in grated coconut, espresso pralines in chocolate crumbles and orange pralines in candied lilac).
6
Chill the truffles. Sprinkle with 3 tablespoons of sugar.