John Myers
Chocolates: Winter Chocolates
The perfect chocolates: winter chocolates recipe with a picture and simple step-by-step instructions.
- 75 g White couverture
- 1 teaspoon Ginger bread spice*
- 0,5 teaspoon Dried zest of orange and lemon
- Crush the couverture and melt it in a water bath. rainbow3 had raised the justified objection that I did not point out that the melting of the couverture has to be done very slowly and at a fairly low temperature (maximum 40 degrees).
- Stir in the gingerbread spice and zest and use a small spoon to pour the mixture into the praline molds. These should only be half full.
- Then in the fridge and then ………
- * Link to spice mixes: My gingerbread spice
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