Belgian Chocolats For Kids |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 45 |
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Belgian Chocolates made by my nieces in Taiping malaysia, to prove that anybody can make delicious belgian chocolates! (see pictures at: Belgian Chocolates Ingredients:
chocolate filling |
4 3/8 ounce (125 gr) brown cooking chocolate (this already has sugar inside, so it is not the pure chocolate, yet again, it is what was available in the shop next door) |
2 fluid ounce (60 ml) double cream (40+ % fat) |
1 fluid ounce (30 ml) kahlua (a coffee liquor) |
1/2 ounce (15 gr) non liquid honey |
1 egg yolk |
chocolate cover (outer layer) |
2 5/8ounce (75 gr) of the same brown cooking chocolate |
1 ounce (30 gr) real cocoa powder (no sugar added here!) |
butter as needed to make a chocolate paste (1/2 ounce (15 gr) in our case, depending on how much fat already is in the brown cooking chocolate) |
Directions:
1. CHOCOLATE FILLING
2. To fasten things up, we grated the chocolate.
3. Do chocolate, cream and honey in the top pot, let the chocolate melt
4. and stir until all is mixed.
5. Take the pot out of the au bain marie and add the egg yolk and Kahlua.
6. Beat until you get a chocolate mixture that is not very liquid, yet not hard. (An electrical mixer could fasten things up again!)
7. Put this chocolate filling or ganache in a clingwrap covered pan so you get at least a 1/2 inch (1.25cm) thick chocolate mixture.
8. Put the chocolate ganache in the freezer (1/2 hour or so)
9. CHOCOLATE COATING
10. Again in a warm water bath: melt the chocolate and add in the cocoa powder. When the whole mixture becomes to dry, add in some butter and stir again. Add more butter until you just get a paste. Again an electrical mixer can help you out very well.
11. HOW TO MAKE BELGIAN CHOCOLATES
12. Take the ganache out of the freezer and cut into squares. (This is why it is practical to have your chocolate on clingwrap, as you can easily transfer it on a flat cutting board for easy cutting.)
13. Now get dirty: the kids loved it and euhm... it is not smart to let them wear white T-shirts in this stage of the chocolate making... So take out one square of the ganache, put it in the coating mixture, turn them around until they are completely coated and put them on another clingwrap.
14. Repeat this for each square of the ganache.
15. If you have too much ganache, just coat the left-overs with cocoa powder.
16. If you have too much of the chocolate coating, you can start coating nuts with it :-) Or freeze it in for another day of making chocolates. or ... with chocolate: anything can :-)
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