These homemade chocolates are a real treat and are perfect for Valentine's Day, as well as other occasions like Mother's Day, as a birthday or Christmas gift, or a thank you to someone special.
Long Knife / Pallet Knife
HINTS & TIPS:
- To prepare the mould, ensure that it is thoroughly clean and dry, paying particular attention to the ‘corners’ and edges of the moulds. Polish with a piece of kitchen paper.
- The ganache needs to be fairly loose when filling the chocolate shells to allow it to take the shape of the mould (though not warm which could run the risk of melting the chocolate shell!). If the ganache has firmed up too much when you're ready to use it, simply warm it a little until it is suitable for working with.
- The quantity of chocolate used may seem excessive, but it is incredibly difficult to temper a small amount. The leftover chocolate can be poured into a bowl lined with greaseproof paper, left to set and then wrapped up in the paper for use another day.
- You will have excess raspberry cream ganache. Consider allowing this to firm up and then rolling small quantities (about a teaspoon amount) to create truffles. Store in an airtight container somewhere cool. Allow to come back to room temperature before eating.
- Due to the cream content of the filling keep for no more than 2 weeks.