Easter would not be Easter without a little chocolate! 🙂 We could not forget about it, that’s why today we’re presenting some chocolates to prepare and leave unattended in the living room during the holidays 😉 .
The shell of dark chocolate encloses a soft filling of white chocolate scented by the first mint leaves in spring 🙂 .
We have used a 5 cm hemispherical silicone molds, and made eight chocolates. If you have molds with different shapes and sizes, you will get more or less chocolates 🙂 .
Although chocolate is now a must in Easter, it was not always like that.
The tradition began to develop in France in the late eighteenth century, the fresh eggs were emptied and their shell filled with chocolate 🙂 .
For the first eggs entirely made of chocolate we have to look at the second half of the nineteenth century, when the modern process of making chocolate was invented, which allows to transform cocoa, cocoa butter and sugar in a soft mass, that can be shaped and poured into molds. The imagination of the pastry was able to indulge themselves, creating the beautiful eggs that still decorate all our windows during the holidays 🙂 .
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Dark chocolates with mint heart
- 200 g of dark chocolate
- 200 g of white chocolate
- 200 ml of cream
- 15 mint leaves
- 1/2 vanilla bean
Start by cutting the chocolate. Put it in a pan in a water bath, turn on the heat and stir until it is nice and fluid.
Completely fill your molds with the melted chocolate and let rest for 15 minutes. After that, flip your molds onto a plate or tray. The excess chocolate will flow away and you can use it again, while your molds will be perfectly lined 🙂 .
Now let's prepare the filling. Put the cream into a saucepan on the stove with mint. Just before boiling, turn off the heat and leave to infuse 10 minutes.
Then remove the leaves, add the seeds of half vanilla bean and white chocolate in pieces.
Heat the mixture again to allow the white chocolate to blend thoroughly, then let cool for half a hour.
Stuff the chocolates shells with mint cream. With the remaining dark chocolate seal your shells and let them rest for half an hour before removing the chocolates from the molds.