Strawberry Ganache Molded Chocolates
How to Make Homemade Strawberry Ganache Molded Chocolates
Indulge in a burst of sweetness! Create your own exquisite molded chocolates filled with luscious strawberry ganache. These homemade treats are perfect as a thoughtful gift or a delightful personal indulgence.
Main Ingredients- 250g Couverture chocolate (dark or milk)
- 1 portion Strawberry Ganache (pre-prepared)
Equipment- Chocolate mold
- Bowl (for double boiling)
- Saucepan (for double boiling)
- Spatula or scraper
- Chocolate mold
- Bowl (for double boiling)
- Saucepan (for double boiling)
- Spatula or scraper
Cooking Instructions
Step 1
First, break the couverture chocolate into small pieces and place it in a clean bowl. Fill a saucepan with water and bring it to a simmer over low heat. Place the bowl containing the chocolate over the simmering water (ensuring the bottom of the bowl doesn’t touch the water) and stir gently until the chocolate is completely melted and smooth. Avoid overheating the chocolate.
Step 2
Once the chocolate is smoothly melted, carefully pour it into the cavities of your chocolate mold. Tilt the mold to ensure the chocolate evenly coats the inside surface of each cavity.
Step 3
Gently tilt the mold to pour out any excess chocolate. Use a spatula or scraper to neatly remove any chocolate that has dripped onto the edges of the mold. This step is crucial for achieving clean, professional-looking chocolates.
Step 4
By repeating this process, you’ll create an even, thin layer of chocolate along the edges of the mold, making it much easier to unmold later. This also ensures a consistent thickness for a more appealing final product.
Step 5
After coating the mold, place it in the refrigerator for about 10-15 minutes, or until the chocolate has hardened. If the weather is cool enough, you can even place them on a balcony to speed up the setting process. Wait until the chocolate is firm to the touch.
Step 6
Once the first chocolate layer is set, carefully spoon the pre-prepared strawberry ganache into the center of each hardened chocolate shell. Fill each cavity to about 90% capacity. Be careful not to overfill, as this can cause the ganache to spill out when you add the second chocolate layer.
Step 7
After the ganache has firmed up slightly, pour or spoon more melted chocolate over the ganache to completely cover it, creating the second layer of the chocolate shell. Ensure there are no gaps where the ganache might be visible. Return the mold to the refrigerator until the second chocolate layer is completely set.
Step 8
Once the chocolates are completely hardened, remove the mold from the refrigerator. Gently flex or twist the mold, or tap it firmly on the counter, to release the chocolates. Chilling them thoroughly makes unmolding much easier and prevents breakage.
Step 9
Cut one of the finished molded chocolates in half to reveal the beautiful contrast: a smooth chocolate exterior encasing a vibrant strawberry ganache filling. Enjoy the delightful melt-in-your-mouth experience!
