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Birthday Chocolates

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Birthday Chocolates

The perfect birthday chocolates recipe with a picture and simple step-by-step instructions.

  • 200 g Dark chocolate couverture
  • 50 g Raisins
  • 3 cl Cognac
  1. Pour the cognac over the raisins and let it steep for at least 2-3 days ……. I always have some in stock … (larger amount). You never know when you need them
  2. Put the couverture in a bowl and melt on the water bath. Pour the liquid couverture into a praline mold and let it sit a little in the refrigerator, then pour the rest of the chocolate back into the bowl. Pour the raisins off and pour them into the molds. Then fill up with the rest of the couverture. Put the mold in the refrigerator and let it set … at least. 2 hours !!
Dinner
European
birthday chocolates

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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