Easter chocolates

Published on : 05 July 20211 min reading time

Tempering chocolate

For dark chocolate

  • Melt between 50 and 55 °.

  • Lower the temperature to 27/28°.

  • Raise the temperature to 30/32.

-> For milk chocolate

  • Melt between 45 and 50 °.

  • Lower the temperature to 27/28°.

  • Raise the temperature to 29/30°.

For white chocolate or ivory couverture

  • Melt at 40° C.

  • Lower the temperature to 26°.

  • Raise the temperature to 28/30°.

Tempering the chocolate will give it a shiny appearance and help you to unmold it.

filling the chocolates

  • with chocolate caramel ganache

  • with honey chocolate ganache

  • with coffee chocolate ganache

  • with strawberry ganache

  • with lemon ganache

  • with white chocolate

  • praline style

No real recipe for the ganache, just eyeballing some liquid cream and chocolate, putting it on the stove and letting it thicken for a few minutes.

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