John Myers
Christmas Chocolates
The perfect christmas chocolates recipe with a picture and simple step-by-step instructions.
- 30 Chocolate hollow bodies
- 150 g Belgian dark chocolate
- 40 g Palmin
- 2 teaspoon Salted butter
- 0,5 teaspoon Gingerbread Spice Ostmann
- 100 g Belgian chocolate white
- Align the hollow praline balls (I bought mine at Dekoback at Amazon). Melt the dark chocolate with 20 g palmin and the butter and add the gingerbread spice (try for yourself how strong it should taste like the spice!)
- Put the whole thing in a piping bag – let it cool down to 35-37 degrees. Attention, the chocolate must no longer be hot, otherwise the shells will melt. Fill in – not quite full. In the cooling!
- Then melt the white chocolate with the palmin. Fill the piping bag. So that the filling hole is closed (I know there are stencils, but I don’t have one and they are quite expensive – that’s how it works). Then dip the balls in the cooled white chocolate and roll them (hedgehogs) on a praline grid.
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