Recipe step by step
COMPOSITION
- Dark chocolate owl
- Intense treats
1
DARK CHOCOLATE OWL
Ingredients
For 1 piece
- Q.N. VELICHE Emotion 58 dark couverture chocolate
- 100g VELICHE cocoa butter
- 3g Yellow liposoluble color
- Bronze powder
- 200g VELICHE cocoa butter
- 100g VELICHE Emotion 58 dark couverture chocolate
- Q.N. Black liposoluble coloring (optional)
Molds:
- Silikomart degusta 01-P 1 st
- Chocolate world CW E7009 110 1 sy /elk
- Half sphere Ø 3 cm 2 st
- Half sphere Ø 2.5 cm 2 st
- Mold diamond 8 cm 2 st
- Mold diamond 6 cm 2 st
- Melt cocoa butter (100 g) and add yellow coloring, then blend. Temper the Veliche Emotion 58 and pipe a drop of 1,5 cm in the center of the half sphere mold of 2.5 cm and let set. Spray the yellow cocoa butter around 30-33°C into the molds on top of the drop and leave to set. Dust a thin layer of bronze powder on top.
- Mold all the different elements in 2 thin layers except the drop which has to be filled plain. Leave to crystallize and unmold properly.
- On top of the drop mold (degusta 01-P) pipe the tempered Emotion 58 chocolate and stick the lower part of the CW E7009 on top, ensuring that it’s well centered and balanced. Put to one side.
- On top of a support (like small molds) place the upper part of the CW E7009 to stabilize it and to help facilitate assembly. On the top center part of the egg shape, stick on 2 half spheres of 3 cm for the eye cavities.
- Cut the 2 diamonds into 3 cm halves and use the sharpest-edged sides to stick behind eyes and to create ears. Stick one of the opposite parts under the eyes to create the beak. Now stick the 8 cm diamonds on two opposite sides using the largest part for the top, placing them straight down.
- Leave the figurine to solidify at 16-18°C for 2-3 hours. Melt cocoa butter (200 g), mix with the chocolate and coloring if desired, then blend well. Spray all the elements (lower and upper part) at around 30-33°C. Leave to set at 16-18°C for 6 hours. Unmold the 2.5 cm half sphere eyes, and place them in the cavities.
2
INTENSE TREATS
Ingredients
- 500g VELICHE Intense 35 couverture milk chocolate
- Roasted pumpkin seeds
- 80g VELICHE Crispy Crunchies
- 20g Puffed black quinoa
- 30g Puffed spelt
- 30g Roasted sesame seeds
- 3g Sea salt
- Mix together the Veliche Crispy Crunchies, puffed quinoa, puffed spelt, roasted sesame seeds and sea salt.
- Temper the Veliche Intense 35 milk chocolate and pipe into the mold CW 1495, a half sphere of 2 cm Ø.
- Place a roasted pumpkin seed on top and sprinkle the grains and seeds mix.
- Leave to crystallize and unmold.
3
ASSEMBLY
- In the lower part of the chocolate owl, fill the cavity with chocolate treats then close with the upper part.
- Joined together, it creates the full owl figurine.