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Kinderriegel Rezept zum Nachmachen
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Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
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Temper couverture and chocolate correctly
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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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Mould your own chocolate Easter bunnies
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Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
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Make your own ladybird chocolates

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Chocolate ladybirds

Who doesn't know them? The classic ladybirds made of solid chocolate? Well, we've given these little ladybirds a makeover and turned them into chocolates. Instead of printed aluminium foil, our chocolates are coated in red cocoa butter paint and dyed dark couverture. We filled our ladybirds with a dark ganache, but you are of course completely free to choose your own filling. You can fill the chocolates with any ganache you like.

Be sure to try the chocolates! They are incredibly cute, quick to make and make an excellent small gift or souvenir.

Click here for the short video

In our short reel you can see how the ladybirds are made
Click Here

Ganache recipe

Whole cream95 g
Glucose8 g
Sorbitol3 g
Couverture | dark150 g

What you need

Tempered Couverture | Dark

Tempered Couverture | White

Colour Mill | Black

Cocoa Butter Colour Sangria Red

Polycarbonate mould double dome

May bug feet 4.5 cm

Here is the shopping list

All the products we use directly in the shopping basket!
Click Here

Making the ganache

Boil the full cream together with the glucose and sorbitol. As soon as the mixture boils, you can pour it over the dark couverture.

Leave the mixture to stand briefly so that the chocolate melts a little. Then stir everything with a whisk until you have a homogeneous, creamy ganache. Pour the ganache into a piping bag and leave to cool at room temperature for approx. 20 minutes.

Production of chocolate shell

Prepare the hemisphere mould by polishing it thoroughly with kitchen paper. Then colour in dark, tempered couverture with black Colour Mill paint, fill it into a cornet and then paint the front, smaller dome completely with it. Then paint small dots on the large dome with the black couverture. Leave everything to set at room temperature for approx. 10 minutes. Then brush the larger dome with red cocoa butter colour (Sangria Red). Then clean the mould with a metal horn and leave everything to set at room temperature for approx. 10 minutes.

As soon as the cocoa butter colour and the couverture have set, you can pour the dark tempered couverture into a piping bag and fill the chocolate mould completely with the chocolate. Leave it like this for approx. 1 minute and then pour the couverture back into your tempering device. Gently rotate the mould in your hand and tap the mould with a chocolate mallet to ensure that the chocolate layer is as even as possible.

Then clean the mould with a metal horn (run it over the surface once) and place the chocolate shells in the fridge for approx. 15 minutes.

Completion of the ladybirds

Take the polycarbonate mould out of the fridge and fill it with the cooled ganache. Leave approx. 2 mm space to the surface. Now leave the praline mould at room temperature for approx. 2 hours so that a light skin can form on the ganache. This makes it easier to seal the chocolates.

As soon as the ganache has formed a light skin, you can close the mould. To do this, pour a little tempered couverture onto the surface of each praline and tap the mould lightly so that the couverture is well distributed. Then scrape it off with a metal spatula to clean the mould thoroughly.

Place the mould in the fridge for 20 to 30 minutes.

Take the mould out of the fridge and tip it onto your worktop. The chocolates should now fall out on their own. Draw a face on the black part with white tempered couverture and then stick the ladybirds onto the Mayfer feet with dark tempered couverture.

Inspirations

Of course, you are completely free to choose your own ganache! How about a white tonka bean ganache? Or passion fruit? Or fill one part with a pure ganache and the other with a fruit jelly. As you can see, there are no limits to your creativity.

Share your results with us on Instagram! :)

Storage & shelf life

The finished chocolates have a shelf life of up to one month. It is best to store them at room temperature.

Nutrition declaration per 100 g

Energy value in kJ: 2011 kJ | Energy value in kcal: 482 kcal | Fat: 30 g, of which saturates: 18 g | Carbohydrates: 45 g, of which sugars: 43 g | Protein: 7 g | Salt: 0.1 g

 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines

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