dark chocolate hazelnut bonbon spiders - polycarbonate
How to use hazelnut dry pull sauce: Put the chocolate cake on one side in a medium sized bowl.
Burn the heavy cream in a medium pan.
Pour the hot thick cream on the chocolate cake and place it for 3 to 5 minutes to let the hot milk melt the chocolate.
Gently stir chocolate and thick cream with a rubber spatula until it is perfectly blended and smooth.
Add butter and stir with a rubber spatula.
Add hazelnut extract and stir well.
Pour the mixture into a large pastry bag for backup.
Polycarbonate chocolate mold and red for treatment (
Or any color needed)cocoa butter.
Once cocoa butter is set, brush each mold with a thin layer of tempered chocolate.
Fill the entire mold with fluid tempered chocolate and tap on the working surface to release the bubbles.
Quickly pour out the extra chocolate.
Scrape off the remaining chocolate with a putty knife, let the mold buckle for 1 minute, and then scrape off the surface of the mold.
Set the chocolate.
Fill each mold with hazelnut ganache, 3/4 full.
Let hazelnut gannaqi set it up.
Pour the fluid tempered chocolate on the mold, spread it thin, and scrape off the excess chocolate.
Tap the surface mold, release the bubbles, and scrape the excess chocolate again.
Transfer the finished mold to the refrigerator and place it for 2 to 3 minutes.
Pull out the mold, put it upside down and tap on the clean working surface to release the finished bonbon.
To assemble: immerse the hazelnut in a fluid tempered chocolate and let it solidify.
Attach to the finished candy with a small amount of tempered chocolate.
Wrap in a small pastry bag with 1 1/2-place tempered chocolate on parchmentinch upside-down V-shape.
Once solidified, lift the rolled tempered chocolate and attach it to the candy with a small amount of tempered chocolate, which looks like a spider's leg.
Tempered black chocolate cake: Melt 1 pound 4 oz of chocolate to 115 to 120 F on a double boiler.
Bring the bowl with melted chocolate to a flat and clean working surface (
Marble or stainless steel is the best)
, Clear any inlet water or steam in the bowl.
Mix the remaining 2 ounces of chocolate completely with a rubber spatula.
Reduce the temperature of chocolate, 80 to 84 degrees Fahrenheit by constantly stirring a figure of military movement, or submit (See Cook's notes).
Once cooled, test the chocolate by dipping a small piece of parchment into the melted chocolate and then placing it on a clean working surface.
If tempered, the chocolate on parchment paper should be dry, hard, glossy, and without any stripes in 3 to 5 minutes.
If these conditions occur, please continue to stir (agitating)
Chocolate, or put it again until the parchment test shows that the chocolate is tempered.
After the temperature is adjusted, bring the chocolate back to the double furnace and heat it up to no higher than 89 degrees Fahrenheit. (
Restore the temperature in a smoother working consistency. )
Transfer the chocolate to the chocolate heater or place the bowl on the warm pad (
Set in medium)
Keep your temper.
Pour 2/3 of the chocolate into the marble board, spread it quickly with a thin metal spatula, scrape it into a pile with an putty knife, and then spread it thin.
Repeat until the correct consistency is reached.
Add hot chocolate.