Matterhorn chocolates recipe with honey and spruce needle oil

Matterhorn praline with a woody filling

Let's be honest, we Swiss are pretty proud of the Matterhorn! Its unique, striking "shape" rightly makes it one of the most recognisable landmarks. As the Matterhorn is also very close to our hearts and we also have it in our logo, we thought it would be great to create a chocolate mould that represents the Matterhorn. No sooner said than done - together with our Italian partner, we developed this fantastic mould and provided it with a fantastic, unusual filling. Our Swiss landmark is filled with a delicious honey and spruce needle ganache that transports you straight to the mountainous landscape. Be sure to try out the recipe and make your own Matterhorn mould! We look forward to seeing your results!

Most important key data

Quantity: 40 pieces

Cooling time: approx. 30 minutes in total

Drying time: at least 2 hours

Degree of difficulty: 40 pieces

Shelf life: 3 weeks

Ingredients

Whole cream	70 g
Glucose	10 g
Sorbitol	5 g
Butter	5 g
Milk couverture	140 g
Swiss forest honey	10 g
Spruce needle oil	1-2 drops
Couverture dark \| tempered	500 g
Couverture white \| tempered	Little

Manufacture

In a small pan, bring the full cream to the boil with the glucose, sorbitol and butter. Stir constantly so that the mixture does not burn. Once the cream has boiled, you can pour it over the milk couverture drops and leave the bowl to stand for a short time. As soon as the drops start to melt, you can mix everything well with a whisk until you have a homogeneous mixture. Now stir in the honey and spruce needle oil . We recommend that you stir in just one drop at first, then taste and add a second drop if necessary. Pour the finished ganache into a piping bag and leave to cool at room temperature.

Now it's time to cast the praline mould. For this, it is very important that you polish the Matterhorn mould nicely. This is best done with kitchen paper and a little patience. Make sure that you also get into the edges of the mould so that they shine beautifully later on. Once the mould has been nicely polished, you can start painting it. Dip a narrow brush in tempered white couverture and paint the top of the mould with it. Paint a maximum of one row of the mould with the couverture.

Once the tips of the first row are nicely covered with white couverture, you can now dip a second brush in dark tempered couverture and use it to cover the rest of the mould. Place the brush where the white couverture ends and brush the liquid chocolate nicely into the corners and edges. During this process, you can now decide how thickly your Matterhorn should be covered in "snow". You can now conjure up smaller gradients and shading in the mould. Turn the mould over from time to time to make sure that every part of the mould is covered with couverture.

Once you are happy with your result, you can carefully scrape off the excess chocolate with a metal horn and put it back into the container of your tempering machine.

Now pour the tempered dark couverture into a piping bag and cut off a larger piece at the front. Fill each cavity of the mould to the brim with the tempered chocolate.

Once the mould is completely filled with the tempered couverture, tap it several times on your work surface to release the air bubbles. Now turn the chocolate mould completely upside down and pour the couverture back into the container of the tempering device. While the chocolate is flowing out, tap the back of a spatula against the edge of the mould. This will cause more couverture to flow out and make the chocolate wall thinner. Then run the right side of the spatula along the underside of the Matterhorn mould to remove the excess chocolate and clean the mould. Finally, you can run a metal horn over the mould again to make sure it is really nice and clean. Place the mould in the fridge for approx. 5 minutes.

Then pour the cooled honey and spruce needle ganache into the pre-moulded chocolate mounds. Make sure that you do not fill the ganache right up to the edge of the mould, but leave about 1 mm of space to the edge. Now you need to leave the mould at room temperature for at least 2 hours. This will give the ganache a light skin and make it easier to seal the chocolates.

After the cooling time, you can place the mould on your work surface, fill another piping bag with tempered dark couverture and pipe a small drop of liquid chocolate onto each filled praline. Tap the mould lightly on the work surface again so that the chocolate is well distributed and scrape off the excess couverture with a metal spatula. Make sure that the mould is really nice and clean, as only then will you be able to easily remove the chocolates from the polycarbonate mould.

Now put the mould back in the fridge for approx. 10 minutes. After the cooling time, you can turn the chocolates out onto the work surface. To do this, simply stand the mould upright and then flip it onto the work surface with a little momentum. If the pralines do not "fall out" automatically, place the mould back in the fridge for another 3-5 minutes.

Storage & shelf life

The finished chocolates keep for approx. 3 weeks, but of course they taste best fresh!

Follow us on Instagram and share your results with us! What does your Matterhorn look like? Do you prefer it completely covered in "snow"? Or just the top? Or maybe just one side? We are curious!

Nutrition declaration per 100 g

Posted in: Sweet recipes, Chocolate and pralines, Pralines

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Matterhorn chocolates recipe with honey and spruce needle oil

Matterhorn praline with a woody filling

Most important key data

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Manufacture

Storage & shelf life

Nutrition declaration per 100 g

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