It is a long and successful tradition of making homemade sweets and candies, especially chocolate-based candies for Christmas. These candies can be used as after-dinner treats with your coffee, they can be used as a treat for children accompany are.
But even in these times of economic uncertainty, homemade chocolates can be a wonderful gift. In fact, if you are the right kinds of chocolate and the filling can correct much richer andhealthier than store-bought candy.
Here I present two classic Christmas candy. The first as a "fancy" or a sweet at the table designed to be used, while the second will be produced on a large scale as a gift.
Christmas Pudding Truffles
Ingredients:
175g digestive biscuit (Graham cracker) crumbs
50 g of dried fruit (eg apples, dates, figs, raisins, currants, sultanas), chopped
50 g roasted mixed nuts, chopped
50 g ground almonds
50g raspberry orcanned
grated rind of
1 orange
Brandy or dark rum, to taste
white marzipan
candied angelica (or green cherries)
glacé cherries
Powdered sugar
dark chocolate or cocoa powder
Method:
Mix the biscuit crumbs, dried fruit, nuts, ground almonds, marmalade and orange zest in a large bowl. You add enough of the rum to form a stiff mixture. Form the mixture into walnut-sized balls and coat lightly in cocoa powder, or dip into melted chocolate and allowto share.
Decorate the top with a small piece of white marzipan to look like ice, and add glazed cherries and Angelika are similar to holly berries and leaves.
Chocolate Truffles
240ml cream
300g dark (at least 70% cacao) chocolate, chopped
3 tablespoons butter
500g dark (at least 70% cocoa) chocolate, chopped (for coating)
Method:
In a heavy pan, bring the cream (can cook on a microwave and a glass bowljust as well for this). Remove from heat and away into the chocolate and butter. (The smaller they are cut, the more easier.) If the chocolate has been incorporated, let cool and refrigerate until firmly set, stirring now and then. Take) in the fridge (this is approximately 4 hours. Use the freezer and you can cut that to less than one hours stirring, but with much more frequently.
With a melon baller or spoon, scoop out a tablespoon or so ofTo make chocolate with your hands into balls about 2 to 3 cm in diameter. Spread them on a baking sheet and freeze for one hour. While the balls are frozen, chop, and carefully heat in a bain-marie (water bath) or heavy pot, the chocolate used for the coating. Stir until melted. Let it cool slowly until it just feels warm on your skin. The object is to have it just above the melting point, so that when the frozen chocolate-dipped balls are in it to collect them and freeze onethickish coating around them.
Be frozen at the centers of chocolate balls and the melted chocolate is ready, take each ball and place it into the coating roll to quickly remove around, take them with the tines of two forks and place it on a sheet baking paper. If the coating thickness too much, heat it a little, perhaps with a microwave.
When all the truffles are dipped, you can serve immediately. If they are stored or transported, they store in the refrigerator for oneWhile first.
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