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Bavarian apple-strudel chocolates
Make about 21 apple-strudel chocolates with a hint of alpine meadow. The set contains 21 white hollow chocolate spheres, 200 g Kondima white chocolate, 5 g natural cornflower petals, 210 g rum raisins, 100 g apple flavouring paste, one small disposable piping bag, 100 g Baked Apple Magic spice blend and a recipe leaflet. Individual items cannot be exchanged.
Ingredients
Filling: 90 g white chocolate, 50 ml cream*, 15 g apple flavouring paste, 6 g Baked Apple Magic, 21 rum raisins and optional biscuit crumbs*.
Closing and coating: 110 g white chocolate.
Decoration: natural cornflower petals. *Required separately.
Preparation
Bring the cream to the boil and remove it from the heat. Add 90 g chocolate and stir until completely dissolved. Once the mixture has cooled to about 25 degrees C, stir in the apple paste and spice blend. Put one or two raisins and optional biscuit crumbs into each sphere, then pipe in the ganache. Tap the spheres gently so the filling settles without air pockets.
Leave them to set, preferably overnight, then close with tempered white chocolate. Roll each chocolate between your hands in more tempered white chocolate and decorate with cornflower petals before the coating sets.
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