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Ginger creams - Revision history
2026-04-05T15:56:51Z
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Ch at 16:29, 2 December 2019
2019-12-02T16:29:13Z
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<p><b>New page</b></p><div>[[Moulded_chocolates|&lArr; Moulded chocolates]]<br />
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[[File:IMG_2259.jpeg|400px|left]]<br />
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Christine France suggests using simple chocolate molds to give your chocolates a highly professional finish. She suggests: "Polishing the molds thoroughly with a soft cotton cloth results in really glossy chocolates that are relatively easy to remove. If they do stick, put them in the fridge for a short time, then try again. Don't chill them for too long or you may dull the surface of the chocolate."<br />
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Yield:24 chocolates<br />
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'''Ingredients'''<br />
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*300g. bittersweet chocolate, finely chopped (2/3 for shells, 1/3 for filling)<br />
*3 tbsps. heavy or whipping cream<br />
*2 tbsps. cognac<br />
*1 tbsp. preserved ginger syrup<br />
*4 pieces of preserved ginger, finely chopped<br />
*Crystallized ginger, to decorate<br />
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'''Method'''<br />
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*Polish the inside of about 18-20 chocolate molds with a soft cloth. <br />
*Melt about two-thirds of the chocolate in a heat proof bowl over hot water, then spoon a little into each mold. Reserve a little of the melted chocolate for sealing the creams. Using a small brush, paint the chocolate up the sides of the molds to coat them evenly, then invert them onto a sheet of wax paper and let set.<br />
*Melt the remaining chocolate, then stir in the cream, cognac, ginger syrup and chopped ginger, mixing well. Spoon into the chocolate-lined molds. <br />
*Warm the reserved chocolate if necessary, then spoon a little into each mold to seal. Leave in a cool place (not the fridge) until set.<br />
*To remove the chocolates from the molds, gently press them out onto a cool surface. Decorate with small pieces of crystallized ginger.<br />
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''Chocolate Ecstacy © 1996 Christine France. Photo © Lorenz Books. All rights reserved.''</div>
Ch