HANOS catering wholesale
Become a customer
Foodxperience

Friandise chocolate

Edible Christmas bauble made by pastry chef Romy Uijen from Dawn Foods. Recipe for 20 pieces.

Ingredients

100gdark chocolate callets

140gWhipped cream
30gWater
silicone mold 24 half-spheres
30gplain quark
300gDecorgel Plus Chocolate

Preparation

  1. For the chocolate hooks, melt dark chocolate au bain-marie or in the microwave and temper it to 32°C using the tempering technique.
  2. Spread out a slab of chocolate (5 mm thick).
  3. Cut out circles between 1 and 2 cm (depending on the size of the Christmas ball).
  4. Draw chocolate stripes on the band and fold it double to form a hook.
  5. Attach the circle and the hook together with a little melted chocolate.
  6. Optionally, spray in the desired color.

  1. Mix the fond with water (25°C).
  2. Fold the semi-whipped cream into the fond in two stages.
  3. Pipe the bavarois into the silicone mold and let it set in the freezer.
  4. Release the half-spheres and press them together to form a truffle ball.
  5. Heat the Decorgel Plus Chocolate to 40-45°C and pour it over the truffles.
  6. Let harden and place the chocolate hook on top.