John Myers
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Chocolates: Balsamic Cherry Balls
The perfect chocolates: balsamic cherry balls recipe with a picture and simple step-by-step instructions.
filling
- 50 g Fruit salad: balsamic cherries from my KB
- 50 g Natural yoghurt
- 50 g Dark chocolate couverture
- 1 tbsp Lavender sugar from emari’s KB
- 0,125 tsp Chili powder
covering
- 12 piece Hollow praline “Kugel” made of milk chocolate
- 75 g Dark chocolate couverture
Filling manufacture
- Make balsamic cherries according to the recipe, but only use them after 5 days of “ripening”
- Drain the balsamic cherries and chop very finely … Melt the chocolate gently and slowly in a water bath and puree with the cherries, yoghurt and chili powder until smooth … approx. Let cool down to room temperature for 15-20 minutes
Filling + shell
- Leave the praline hollow bodies in the packaging supplied and carefully insert the filling into the casing up to the edge using a teaspoon … Chill in the refrigerator for approx. 45 minutes
sealing
- Let the chocolate melt gently and slowly in a water bath and let it cool down to room temperature for about 20 minutes … remove the pralines from the packaging … roll them individually in the chocolate and place them on aluminum paper with a thick chocolate coating … in the refrigerator for approx. Chill for 2 hours
Serve
- Put in a glass bowl on the table or individually in praline paper – chilled or at room temperature
Connoisseur TIP
- The longer the pralines soak in the refrigerator, the better the taste of the balsamic cherry comes into play
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