John Myers
Chocolate Kisses in mini
The perfect chocolate kisses in mini recipe with a picture and simple step-by-step instructions.
- 4 g Ground gelatin
- 12 g Water
- 100 g Protein
- 200 g Sugar
- 40 g Water
- 1 Large wafer sheet
- 150 g Dark couverture
- 150 g Couverture whole milk
- 150 g White couverture
- 9 tsp struck Coconut oil
- Waffle sheets are available on the Internet as very large plates that last forever and can be used as a base for many things. So you have a long supply. Now cut out the waffle pads from such a plate with a round, 3.5 cm large cookie cutter, arrange them on a large, solid plate or board and keep them ready.
- Mix the gelatine in a bowl with the 12 g of water, allow to swell and then dissolve and warm up in a boiling water bath.
- Heat the sugar in a saucepan with the 40 ml of water, dissolve it while stirring and bring the mixture to 120 ° (use a thermometer).
- While doing this, do not whip the egg white until it is completely stiff, and when the sugar solution has reached its temperature, pour it quickly into the egg whites while continuing to whip. Then keep beating until it shines and when you pull out the stirring hook, firm tips remain. Then stir in the gelatine, use a perforated ladle to stir the cream up and air under it until it has cooled down and then pour it into a very large disposable piping bag. Cut the tip off so that an opening of 1 cm is created and then squirt a small cone onto each wafer plate. Finally, coat the small tips with the back of a teaspoon dipped repeatedly in cold water. When all are finished, place the board with the blanks in the refrigerator for at least 60 minutes. A fine skin is said to have formed on the surface. But if you have the time and space, you can leave them in the refrigerator overnight, because then diving is guaranteed to be problem-free.
- When the cones have got a skin, let the couvertures melt one after the other over the water bath, mix with 3 level teaspoons of coconut oil, pour into a narrow, deep vessel, let cool slightly lukewarm and then dip the small cones one after the other. It is really advisable to only dissolve and dive one variety at a time. Then the next one, etc. If the 3 types of couverture are too much for you, you can of course only choose one. This must then be 450 g and requires 9 level teaspoons of coconut oil. Something is left of all (or just one). Unfortunately, the larger amount is required so that you can actually dive the cones. The leftovers can, however, be bottled, hardened and later used for other purposes.
- A small treat for young and old ….. “self-made” and similar to that of “Di … man” …. ;-)))
- The number of people mentioned above relates to a serving of 42 small-sized pieces.
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