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side facing upwards). Allow them to dry on the draining rack.
(Room temperature max 68°F) Then gently peel the leaves o the spoon.
MOCHA-RUM TRUFFLES
200g household chocolate, 100g butter, 100g icing sugar, 1 sachet of vanilla
sugar, 2 tbs instant Mocha co ee liqueur, cocoa powder, instant mocha
powder
Melt the chopped cooking chocolate in the PKFNMK14. In a separate
vessel, cream the soft butter, icing sugar and vanilla sugar. Add the mocha
powder, the rum and the co ee liqueur, and thoroughly mix it with the
melted chocolate. Refrigerate overnight. Form small balls and roll them in a
mixture of cocoa powder and instant mocha powder. Store in a cool place
and use up quickly!
MARZIPAN CONFECTIONERY/CHOCOLATES
250g dark chocolate couverture, 200g raw marzipan, approx. 50g icing
sugar, chopped candied fruits or walnut halves, almonds, etc.
Knead the marzipan well with the icing sugar. Then roll it out with a rolling
pin to a thickness of 1cm and cut it into squares or triangles, etc. Melt the
chopped couverture in the PKFNMK14 and dip the cut pieces into the
chocolate one by one. Put them on the draining rack using the at
chocolates-making fork. Decorate with a piece of candied fruit or a nut.
CHOCOLATE PRALINES
200g cooking chocolate, 80g soft butter, 2 egg yolks, 1/16 whipping cream
(sweet), 500g each cocoa powder and grated nuts
Melt the chopped chocolate in the PKFNMK14. In a separate vessel, mix the
soft butter , the egg yolks and the whipping cream with the melted
chocolate. Allow it to cool down, then form balls and roll them in cocoa
powder and/or in grated nuts.
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