Chocolate / Strawberry Candy
Tempered white chocolate shells filled with a gelatin-set strawberry filling.
Ingredients
| 250 g | white chocolate |
| 200 g | strawberries |
| 2 g | gelatin |
| 10 g | water |
| 10 g | sugar |
Instructions
Temper the 200 g chocolate (see here for tempering the chocolate), then pour the chocolate into your mold. Leave to crystallize for 24 hours. Prepare the strawberry filling, heat in a saucepan: water, strawberries, sugar at 40 °C. Remove from the heat and add the gelatin previously hydrated and drained. Let cool to 25 °C before incorporating it into the chocolate shells. Allow the burr to freeze. Cover the shells with the rest of the tempered chocolate.