Festive poinsettia chocolates
Create approx. 24 flower-shaped Christmas chocolates in small milk-chocolate flowerpots. The set combines Lubeca milk chocolate, red marzipan, green mini pearls and holly-leaf sugar decorations and can be used for beginners, homemade gifts or a festive coffee table.
Set contents
24 milk-chocolate flowerpots, 200g Lubeca German milk couverture, 100g green mini pearls, 100g red 70:30 prepared marzipan, 48 holly-leaf sugar decorations, one large disposable piping bag and a poinsettia chocolate recipe card.
Preparation
For the filling, use the flowerpots, 200g milk couverture and 75g cream; the cream is required separately. Boil the cream, remove it from the heat, add the couverture and stir until dissolved. Leave to firm at room temperature for approx. 2 hours or preferably overnight. Whip for approx. 1 minute and pipe into the flowerpots.
Place three holly leaves on each chocolate. Shape small pieces from 50g red marzipan first into balls and then cones, press in leaf veins with a toothpick and arrange the leaves above the holly. Add green mini pearls in the centre as pollen. Alternatively, roll out the marzipan and use the smallest calyx cutter, article 11294; emboss the leaves, arrange them in two layers and finish with mini pearls. Gold Sparkle food colour can add a festive sheen.
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