White chocolate candies

Candy is a holiday for mascara and body. How nice it is to calm down from a hectic day with a cup of tea and a box of chocolates. This scenario is suitable for any person. But for those with a sweet tooth, eating sweets in the evening is not enough. They need to recharge themselves with sweet energy throughout the day. To get even more pleasure from the sweets, you can prepare them at home.

Homemade sweets are not only tastier than store-bought ones, but they also give you satisfaction from the manufacturing process itself.
To create homemade sweets, you do not need any special ingredients; all ingredients can be purchased in hypermarkets. At the same time, if we take everything separately (not in the form of candies), then the possibility of naturalness of goods is greater than in factory-made candies. As one of the options, we would like to offer you to make white chocolate candies with candied fruits and almonds. Ingredients:

snow-white chocolate – 100g,
almonds – 7-8 nuts,
candied fruits – 30g.

1. Candied fruits must be cut into small pieces with a knife.

If you like large pieces of candied fruits or nuts in your chocolate, then cut them into the largest pieces.

2. Pour boiling water over the almonds for a couple of minutes.

Then drain the water and peel the black skins from the nuts. They will become beautiful - snow-white.

Cut them into several pieces. Fry the nuts in a frying pan until golden brown. When the nuts are fried, chop them with a knife almost into crumbs.

3. Break the chocolate into pieces and place in a water bath to melt.

4. When the chocolate melts, add chopped candied fruits to it.

5. Before pouring the candy, pour a small almond into each mold.

Spoon in the candy. Place the mold in the refrigerator for 2 hours. When the chocolate has hardened, simply squeeze the candies out of the mold.

A silicone ice cube or baking dish, with only small compartments, works well for the mold. If you don't have either, use a tray and parchment paper. Place the paper on a tray or something flat. Smooth the chocolate over the surface. When the chocolate hardens, you can simply break it into pieces of the desired shape or cut it with a hot knife.

Serve ready-made white chocolate candies to invited guests or small delicacies. Believe me, everyone will be surprised that you made the candies yourself and will ask you to tell the recipe. And if you don’t want to share the recipe with your friends, then eat the candies yourself or with your household over a cup of strong tea, coffee or just a glass of milk, and get a lot of pleasure.

DIY Belgian chocolate candies

Ingredients

Belgian chocolate Callebaut – 200 g

Roasted crushed peanuts - 1 tbsp.

For the inside:

Snow-white chocolate – 80 g

Cream 33% – 50 g

Glucose syrup – 15 g

Flavoring “Rum” – 4 drops

520 kcal
3 hours
5 minutes.
3 hours 5 minutes

Photo of the finished dish

Step-by-step recipe with photos

white chocolate ganache for candies before, but now I’ll show you how this ganache can be used for the inside of candies. I will now create sweets from white Belgian chocolate. Snow-white chocolate is more difficult to work with than dark chocolate. It must be handled with special care. After reading a huge number of forums, I found out that not all snow-white chocolate melts perfectly, it depends on the composition and manufacturer.

But with Belgian chocolate there are no such problems. The only thing is that the entire melting process must be kept under control, but this also applies to any chocolate. The white product must be tempered at the lowest possible temperatures. So, first we need to bring the temperature to 45 degrees, then cool it with callets to 25 degrees and again raise it slightly - to a temperature convenient for work at 29 degrees.

Snow-white chocolate hardens quickly, so the work must be created without delay.

Confectioners love to use Belgian snow-white chocolate from the Callebaut brand in callets. We will need cream for the inside with a fat content of at least 33 percent. I will also add some crunchy Krispies and nuts to the filling. I use peanuts, but, of course, you can use other nuts.

So, we prepare our own Belgian chocolate candies.

This is what Belgian chocolate looks like in packaging. The packaging gives all the information that might intrigue us. We see that the melting power of chocolate - 3 drops - is what we need.

Let's start with making the inside. Pour the cream into a bowl and add glucose syrup. Place on the fire and bring to a boil while stirring. No need to boil!

Pour the cream into the chocolate and, stirring, wait until the chocolate dissolves. The last touch is a little flavoring.

Now set aside the filling so that it cools slightly.

In the meantime, let's start tempering the chocolate. Pour two thirds of the callets into a bowl. We take slightly more chocolate than we need, this makes it easier to fill out the forms. What remains at the very end, simply pour into molds or any container and use the next time or just eat.

Place the bowl over the teapot and put on fire. Do not leave the chocolate, stir constantly. We bring the temperature to 45 degrees.

Because we will need to work quickly, we will immediately prepare a bag for the chocolate mass and a mold.

Pour two-thirds of the remaining callets into the mass (we leave the third part for tempering the chocolate for the bottom of the candies). Cool to 26 degrees.

And again slightly heat the chocolate - to 29-30 degrees.

Pour the tempered chocolate into a pastry bag.

We make a careful cut at the end.

Now we are quickly filling the mold cells 100% with chocolate. Tap the mold 15-20 times so that the chocolate displaces any air bubbles.

We wait 7 minutes and turn the mold over. Excess chocolate will drain off. Continuing to hold the mold parallel to the table, use a spatula to clean off any chocolate that has spilled over the surface of the mold.

We will collect the chocolate that spilled. We will also need it for shaping the bottom of the candy. But it will need to be tempered again.

Place the chocolate in the refrigerator to harden.

When the shell has hardened, you can begin {filling} the candy. In each cell we put slightly crushed peanuts (roasted).

White chocolate “hearts” with almonds and candied fruits

Preparation time: 10 min.

Production time: 30 min.

Number of servings: 2 pcs.

Ingredients

White chocolate candies "Hearts"

I tried these delicious snow-white sweets for the first time at a friend’s birthday. She bought them from a small shop that sells handmade sweets. They cost a lot of money.

I decided to also experiment with snow-white chocolate. My candies are actually no different from store-bought ones, but they cost a couple of times less.

How to prepare “White chocolate hearts with almonds and candied fruits” step by step with photos at home

To make sweets, you need to take a bar (100 grams) of white porous chocolate, multi-colored candied pineapple or other fruits and almonds.

Pour boiling water over the almonds, cover with a lid and leave for 10-15 minutes.

Remove the brown shell from the swollen almonds.

Place the peeled kernels in a preheated oven and fry until lightly browned.

Chop the almonds very finely.

Cut the candied fruits into very small cubes.

Break the chocolate into slices, put it in a fireproof bowl, place it in a water bath and melt the chocolate.

Add candied fruits and nuts to the chocolate.

Mix the mixture thoroughly.

Place the mixture in silicone molds in the shape of “hearts”. If there are no molds, then you can simply arrange them in small piles on parchment paper. Place the products in a cool space to harden.

We advise

Reviews (11):

The almonds need to be boiled over low heat for 1-2 minutes; if you insist for so long, the nut loses its smell and gains water. It is better to indicate the time and temperature for drying the nut in the oven. And it doesn’t say how long the candy, at least approximately, takes to harden.

Almonds do not lose anything from such short-term exposure in hot water. The skin does not allow the smell to evaporate. I think that more is lost when boiling. I used a traditional almond peeling recipe. It is necessary to dry the almonds in the oven until lightly browned, but the time may vary for each oven. The candies freeze very quickly. It doesn't take more than an hour. For example, I took the mold out onto the balcony. In light frost they froze in 15 minutes.

Thanks for the answer. But still, chocolate cannot be exposed even to light frost; it loses its flavor note and elasticity, i.e. it becomes coarser. I’ll take note of the recipe for myself. Thank you.

The sweets freeze, but do not freeze. You just need to give them the opportunity to harden.

White chocolate candies

To come in

By logging into LiveJournal using a third-party service, you accept the terms of the LiveJournal User Agreement

Recent Entries
Archive
Friends
Profile
Memories

White chocolate candies.

At first I didn’t think about posting this recipe for a number of reasons.

Firstly, I am not a fan of white chocolate, so I use it very occasionally.
This recipe, despite the authority of Dr. Oetker, is another, and again bad, attempt to make friends with him. In complex combinations (cheesecakes, creams, etc.) snow-white chocolate can be very good, but at the same time it seems to cease to be snow-white chocolate and loses its cloying quality. In this recipe, it remains the same simple snow-white chocolate (from my point of view), with all that it implies, despite the addition of cranberries in cognac.

Secondly, the recipe described below can only be called a recipe with a stretch. In fact, this is ordinary chocolate with the addition of cranberries, which has been molded.

Thirdly, I don’t like the photo, I’m posting it only as evidence of how, with minimal effort, you can transform any chocolate bar into a dressed-up version of homemade sweets.

In a word, the recipe is addressed to fans of white chocolate, but otherwise, I think it’s better to use it in some other way.

60g dried cranberries;
2 tbsp.
spoons of cherry liqueur (I used cognac); 225 g white chocolate;
15g coconut oil (did not use).

– Finely chop the cranberries, pour in cherry liqueur (or other alcohol, if desired) and leave to soak for 30 minutes.
Meanwhile, chop snow-white chocolate, melt with coconut oil over low heat in a saucepan in a water bath (I melted in the microwave), stir until smooth. – Take rubber heart-shaped molds (I think you mean silicone molds), place 1/2 teaspoon of chocolate mass in each cavity, then 1/2 teaspoon of cranberries, and again 1/2 teaspoon of chocolate on top.
– Place the molds in the freezer for 15 minutes so that the chocolate hardens. After this, squeeze the candies out of the molds, put them in a container with a tight lid and store them in the refrigerator.

It is clear that rubber molds can be of any shape. You can sprinkle a little warm chocolate on each candy and decorate the hearts with dried cranberries.

With dark chocolate, I did it even simpler: I melted it, laid out chocolate hemispheres on film and placed on each of them, to choose from, any nuts and dried fruits (you can soak them in alcohol beforehand). Then I cooled the candies in the refrigerator. It's also quite simple.