World Chocolate Day

Cocoa pod mold, big: CW H780
Cocoa pod mold, small: CW H661059-B

1. Colored cocoa butter
2. Veliche Intense 35 milk chocolate
3. Hazelnut gianduja
4. Almond dragees (Veliche Emotion 58 dark chocolate, cocoa powder)

Temper the colored cocoa butter (black, red & yellow) to 28°C. Use an airbrush with low pressure to create black dots. Then spray red and yellow cocoa butter inside the mold. Let the cocoa butter crystallize.

Follow the milk chocolate tempering curve (see packaging) to temper the Intense 35 milk chocolate. Fill the mold with chocolate, then turn it upside down to create a thin chocolate shell. Let the chocolate crystallize.

1. Melt the chocolate to 45°C.
2. Melt the cocoa butter.
3. Mix the hazelnut praline, chocolates, cocoa butter, salt and fine crunchies.
4. Temper the praline mixture to 26°C.
5. Use a spoon to apply a thin layer inside the big cocoa pod mold.
6. After the praline crystallizes, apply a second thin layer of chocolate inside the mold to cover the praline.
7. Let the chocolate set. Fill the mold with chocolate-covered almond dragees and close it with the other half of the mold.

Use roasted almonds to make almond dragees with dark chocolate in a panning machine. Once the almonds are fully coated with several layers of dark chocolate, dust with cocoa powder for a finishing touch. The dragees almost look like real cocoa beans!

Assembling

• Follow the steps listed above.
• Make a Ø10 cm dark chocolate disk (1,5 cm thick) and use a wire brush to create a wood-like effect.
• Assemble the cocoa pods together and present them as shown in the photos.