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Kinderriegel Rezept zum Nachmachen
Kinderriegel Rezept zum Nachmachen
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-02
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Welches Kind liebt schon nicht Kinderschokolade? Deshalb haben wir uns gedacht, dass wir Dir heute zeigen, wie...

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Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

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Temper couverture and chocolate correctly
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Chocolate heart filled with truffles

5 Liked
1 Comment
★★★★★ (5.0)
 

This chocolate heart, filled with fine chocolates, is a wonderful gift idea for your favourite person. The chocolate hearts are quick to make and completely edible. Filled with melt-in-the-mouth truffles and beautifully wrapped, this gift is ideal for Valentine's Day or Mother's Day.

Making chocolate hearts filled with truffles

1. The chocolate heart mould is polished well with household paper. You will also need tempered couverture. You can use white, dark or milk couverture for the hearts.

2. Either use a double mould as in picture 1 or a 3D mould as in this picture.

3. The heart moulds are now brushed with tempered couverture. Brushing prevents air pockets in the chocolate. The best way to do this is to use a tempering device so that the chocolate always stays at the same temperature.

4. After brushing, the individual hearts are completely filled with liquid tempered couverture.

5. Then it is best to use a rubber mallet to tap the mould. This allows the chocolate to spread evenly and prevents air pockets from forming.

6. Now turn the whole mould 180° and empty all the chocolate back into the tempering device. Here you can use the rubber mallet again and lightly tap the mould to create a thin layer of chocolate.

7. Use a spatula to remove the excess chocolate from the mould.

8. To ensure that the edge of the chocolate mould is nice and clean, it is best to use a metal horn at the end. Now place the moulded chocolate hearts in the fridge for approx. 20 minutes.

9. No matter which heart chocolate mould you use, the process always remains the same. Here you can see the larger heart. 3 chocolates (truffles) go into the small heart and 6 truffles go into the large heart.

10. After about 20 minutes, you can take the hearts out of the fridge and remove them from the mould.

11. Before you start with the chocolate rim, you should always make sure that you not only have 1 ready-made heart, but that you have several ready-made hearts ready. This way, you only have to make the chocolate for the edge once.

12. You only need two ingredients to make the chocolate rim: Tempered couverture (whether white, milk or dark) and an alcohol. It is best to use a slightly stronger alcohol, e.g. kirsch.

There is no recipe for the chocolate rim, it is best to take approx. 80 - 100 g of tempered couverture and add 1 teaspoon of alcohol.

13. Now mix the two ingredients together using a whisk. With the help of the alcohol, we now produce a solidified couverture. The alcohol makes the couverture firmer. It is important that you only ever add a very small amount of alcohol. If the chocolate is still too runny, simply add a few more drops. Continue until you have a thicker consistency.

14. You can see the perfect consistency in the picture above. If you have accidentally added too much alcohol and the mixture is too firm, you can add a little more liquid tempered couverture.

Once the perfect consistency has been achieved, you can fill the mixture into a piping bag using a rubber scraper. The piping bag is also equipped with a 5 mm star nozzle.

15. Now you must not wait too long, otherwise the chocolate will set in the piping bag. Now place a ready-moulded heart on a sheet of baking paper and start with small dots at the top of the heart. The dots look like little bear paws. Start with one side down to the tip.

16. ... and then from the other side, start again at the top centre of the heart and work down to the tip. The heart now has a nice edge. Repeat this step for all your moulded chocolate hearts.

Don't worry if your bear paws aren't perfect yet, because they are on the underside of the heart, which you can't see clearly at the end. But it's perfect practice for later.

17. After just 3 - 5 minutes, the edge of the first heart will be firm and you can turn it over.

18. Now comes the exact same thing, just at the top. You have to make it particularly nice here because you can see this edge better.

19. If the chocolate becomes too runny over time due to the heat from your hands, you can simply leave the whole piping bag at room temperature for a few minutes so that the chocolate becomes a little firmer again.

20. As soon as all the chocolate edges are ready and have hardened, you can now start filling the chocolate hearts. To do this, you simply need freshly made truffles or pralines (a little tip: truffles are a little easier to fill the hearts with). 3 truffles go into the small hearts and approx. 6 truffles go into the large hearts.

21. You will need brown chocolate capsules for each individual truffle and then a flat transparent bag for the heart. To make the heart shape stand out even more, you can stick the two corners to the back of the transparent bag using glue.

22. The finished chocolate hearts, which are filled with fresh truffles or pralines, are an ideal gift for Valentine's Day or Mother's Day.

 
Posted in: Seasonal recipe ideas, Spring & Easter, Chocolate and pralines, Pralines, Chocolate specialities

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Comments

  • coeur en choolat fourré en truffe
    By: Bentaibi On 2025-02-09
    Rating:
    ★★★★★ (5.0)

    Es ist sehr schön, mit dem man den Alkohol des Schokoladenrandes ersetzen kann.

    Danke schöne

    Replied by: Rebecca Odermatt On 2025-02-10 Guten Tag,
    anstelle von Alkohol könnte man auch einen Sirup von Monin benutzen. Dies würde auch gehen.

    Liebe Grüsse Rebecca

    Replied by: Rebecca Odermatt On 2025-02-10 Guten Tag,
    anstelle von Alkohol könnte man auch einen Sirup von Monin benutzen. Dies würde auch gehen.

    Liebe Grüsse Rebecca

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