Drinking Chocolate As Gift
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 55 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 2 cardamom pods
- 1 cinnamon stick (s)
- 1 vanilla pod (s)
- 60 g suar
- 200 ml whipped cream
- 300 g dark chocolate couverture 60/40
- 100 g powdered suar
- 20 wooden handles
Print Recipe
Pin Recipe Instructions
- Mash the cardamom pods. Break through the cinnamon stick. Halve the vanilla pod lengthways and scrape out the pulp.
- Caramelize the sugar in a saucepan until light brown. Add cardamom, cinnamon, vanilla pod and vanilla pulp. Pour in the cream and simmer over a mild heat until the sugar has dissolved.
- Cover the saucepan and set aside and let the spices soak in the cream for 1 hour.
- Finely chop the couverture, place in a bowl and melt in a warm water bath. Reheat the seasoned cream (do not bring to the boil) and pour into the couverture through a sieve. Mix the mixture with a whisk, cover and chill for at least 1 hour, stirring several times.
- Sieve the powdered sugar onto a baking tray lined with baking paper. Shape the chocolate mass into small balls with your hands, roll them into the powdered sugar and insert a wooden stick.
- Chill the chocolate balls for about 30 minutes.
- Nicely packaged, they make a great gift from the kitchen.
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