Na žalost nisem bila kaj prida uspešna. Večina receptov je samo stopljena čokolada, ki se jo vlije v modelčke. Jaz pa sem želela nekaj domiselnega in drugačnega.
Pa sem se odločila poskusiti kar sama, s sestavinami, ki so mi všeč. Saj ne more biti tako težko. Kaj pa bi šlo lahko narobe?
Kaj kmalu sem ugotovila, da gre lahko kaj narobe.
S čokolado nimam dosti izkušenj (razen, da sem jo veliko pojedla in da jo uporabljam v pecivu) in zato ne poznam njenega obnašanja pri dodajanju različnih sestavin.
Začetek je bil obetaven - uporabila sem mešanico samih dobrih čokolad z visoko vsebnostjo kakava, jih stopila in dodala mandljev krokant.
Še vedno vse krasno.
Za boljši okus sem se odločila dodati dve veliki žlici pomarančnega likerja Cointreau.
Ker sem se namenila delati bombone v modelčkih in ne pralin oblikovanih v kroglice, sem to neugledno maso pač natlačila v modelčke in upala na najbolje.
Končni rezultat ni seveda izgledal nič bolje kot sama masa, dober okus je pa ostal.
Na moje veliko veselje sem se že na začetku odločila, da polovico mase naredim brez alkohola in sem tako imela dovolj sestavin, da sem naredila še nekaj pralin lepšega izgleda.
Očitno se bo potrebno še česa naučiti!
After a
very successful production of home-made chocolates last weekend I wanted to
find some new recipes for these goodies.
Unfortunately,
I didn't have much success. Most of the recipes I found were just melted
chocolate poured into molds. But I wanted something different.
So I
decided to give it a try myself, with the ingredients that I like. It can not
be that hard. What could go wrong?
I soon realized
that things can go wrong.
I do not
have much experience with chocolate (except that I ate a lot of it over the
years and that I use in it pastries) and therefore I do not know how it behaves
when adding different ingredients.
The
beginning was promising - I used a mixture of different good quality chocolates
with high cocoa content. I melted them and added almond crocant.
Everything
was great.
For better
taste, I decided to add two large tablespoons of orange liqueur Cointreau.
And I was
in trouble. When I added the alcohol the melted chocolate turned into a sticky
mass, which was is no way suitable for pouring. The flavor was superb, but the appearance
slightly less.
Since I wanted
to make chocolates in molds and not truffles, I packed the sticky mass into
molds and hoped for the best.
The end
result is still awful, but they at least taste good.
I was glad that
I previously decided to make half of the chocolates without alcohol. So I had
enough ingredients at hand to make a batch of pretty chocolates.
I guess I still have some learning to do.
