Summary

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

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Instructions

1. Mash the cardamom pods. Break through the cinnamon stick. Halve the vanilla pod lengthways and scrape out the pulp.
2. 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.
3. Cover the saucepan and set aside and let the spices soak in the cream for 1 hour.
4. 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.
5. 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.
6. Chill the chocolate balls for about 30 minutes.
7. Nicely packaged, they make a great gift from the kitchen.