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Viennese almond chocolate set
Viennese almond chocolates and crunchy almond clusters
This set makes two varieties. It contains 1 kg German milk chocolate couverture Kondima, 21 milk-chocolate round shells, 200 g slivered almonds, 100 g Viennese almond flavouring paste, one round chocolate fork and one small disposable piping bag. A recipe card is included; individual items cannot be exchanged.
Ingredients for about 21 chocolates
21 milk-chocolate shells. For the filling: 80 g milk couverture, 60 g cream*, 40 g slivered almonds and 10 g Viennese almond paste. For closing, coating and decoration: 400 g milk couverture and 10 g slivered almonds. *Required separately.
Preparation
Toast the almonds in a pan or at 200 degrees C conventional heat until golden, then cool. Reserve 10 g for decoration and finely chop the remainder. Bring the cream to the boil, remove from the heat and stir in 80 g couverture until dissolved. Cool to about 25 degrees C, then mix in the chopped almonds and flavouring paste. Pipe into the shells without overfilling and leave in a cool room for about four hours or overnight.
On the following day, spread tempered milk couverture over the shells to close them. Once set, release the chocolates, dip each one in tempered couverture, drain with the chocolate fork and decorate with the reserved toasted almonds.
Crunchy almond clusters
Toast 150 g slivered almonds until golden and leave to cool. Melt and temper 130 g milk couverture, stir in the almonds and spoon small clusters onto baking paper or a silicone mat. Leave to set completely.
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