Ingredients:
Caramel
- ½ cup (tea) sugar (110 g)
- 3 tablespoons of corn glucose (45 g)
- 3 tablespoons of butter (45 g)
- ½ cup (tea) condensed milk (125 ml)
- 1 cup (tea) of UHT cream (250 ml)
- 1 teaspoon of salt
cone
- 50 g chopped Melken Dark Chocolate
- 350 g chopped Melken Milk Chocolate
Preparation mode:
Mix the sugar with the glucose in a small saucepan. Place over medium heat and stir until caramelized and takes on a golden color, similar to that of guarana. Lower the heat and carefully add the butter, condensed milk, cream and salt.
Mix well and cook for another 5 minutes or until the caramel starts to come away from the bottom of the pan. Pass through a sieve and blend with a mixer to make it smooth. When it is at room temperature, transfer it to a piping bag.
Melt and temper the semisweet chocolate. Dip your finger or a brush in the tempered chocolate and decorate by passing it through the cavities of the candy mold (what remains will be used to close the candy).
Place the molds in the fridge for 5 minutes. Meanwhile, melt and temper the milk chocolate and pour it into the mold over the dry semi-sweet chocolate to make the shells.
Refrigerate for another 10 minutes or until the chocolate dries.
Fill the cones with caramel at room temperature, leaving a border of about 2 mm unfilled. Mix the semi-sweet chocolate with the rest of the milk chocolate and close the chocolates.
Place them in the fridge for about half an hour or until the bottom of the molds becomes opaque, indicating that the chocolate has completely crystallized.
Unmold and store the chocolates in a cool, dry environment.
Variation: use white chocolate for a striking contrast of colors.
Tips:
Choose a mold that has grooves and, before applying the chocolate, polish it with a soft, dry cloth to reinforce the shine of the chocolates. Apply the chocolate with a continuous movement.
