Chocolate coffee candies

Name: Chocolate coffee candies - Petronela A.
Ingredients: 2 milk chocolate tablets (200g) 1 tablespoon of oil 1 teaspoon of coffee essence

Dessert - Chocolate coffee candies by Petronela A. - Recipia

Chocolate Coffee Candies When I have a little time and want something sweet without using the oven, I quickly make these chocolate coffee candies. Not many dishes get dirty, and the silicone molds really make it easy. When you take them out of the fridge, they are hard, shiny, and smell like coffee. If you have silicone molds for candies or mini-cakes, it works perfectly. Quick Info Total time: 1 hour and 10 minutes (including chilling time) Active preparation time: 10 minutes Chilling time: 1 hour Servings: depends on the size of the molds, usually 12-16 pieces Difficulty: easy Recipe type: homemade candies, no baking Ingredients 2 bars of milk chocolate (200 g total) 1 tablespoon of oil (any neutral type) 1 teaspoon of coffee essence Preparation method 1. Place the silicone molds in the fridge for at least 30 minutes beforehand. This way, the chocolate will set faster and come out shinier. 2. Break the chocolate into small pieces and put it in a heat-resistant bowl. I usually melt it in a double boiler, but it can also be done in the microwave if you’re careful not to burn it. The important thing is to make it as fluid as possible, without any unmelted pieces. 3. Gradually add the oil while continuously stirring, like making mayonnaise. I add it in a thin stream and don’t rush. The oil thins the chocolate and helps it flow more easily into the molds. 4. Finally, add the coffee essence and mix well. Don’t add it earlier, or you risk it not mixing evenly. 5. Remove the molds from the fridge and pour the prepared chocolate into each compartment. You can use a teaspoon or transfer the chocolate into a small piping bag, cutting the tip if you want to be more precise. 6. Put the filled molds back in the fridge for at least an hour. Normally, the chocolate will harden completely. 7. Only remove them from the molds when they are completely cool, otherwise they may break or deform. Why I make this recipe often They are quick and don’t require special ingredients. I like that they keep well and can also be used for decorating cakes. They don’t require much effort, and the result is pleasing to anyone who enjoys the combination of chocolate and coffee. Tips and variations Tips Use good quality chocolate; it makes a difference in taste. Don’t rush the chilling stage; otherwise, the candies will remain soft. If you plan to remove them from the mold easily, make sure they are completely set. Substitutions You can also use dark chocolate instead of milk chocolate if you prefer a more intense flavor. The oil can be sunflower or coconut oil (without a strong scent). Avoid olive oil. If you don’t have coffee essence, you can try concentrated coffee extract, but the flavor will be different. Variations For an extra texture, you can sprinkle a little coarse salt on top before they set. If you want, you can pour the chocolate only halfway into each mold, place a nut or a coffee bean in the middle, then cover with the rest of the chocolate. Serving ideas They are also suitable as decorations for cakes or pastries, especially if you make them in interesting shapes. You can put them in small boxes and give them as gifts. They pair well as a small dessert alongside coffee or tea. Frequently asked questions Can I use dark chocolate instead of milk chocolate? Yes, it also works with dark chocolate, but the candies will have a more intense and less sweet taste. What kind of coffee essence is used? I use liquid coffee essence bought from the store. It can also be extract, as long as it’s not too watery, so it doesn’t “cut” the chocolate. Do I need to grease the silicone molds beforehand? No, it’s not necessary. If the molds are clean and dry, the chocolate will come out easily after it has completely set. How can I pour the chocolate without making a mess? If you don’t have a piping bag, you can use a small bag cut at the corner or a small spoon. It cleans up easily if you melt the chocolate in a bowl with a spout. Can they be made without a fridge? If it’s cool in the kitchen, they can also set at room temperature, but it takes longer. In warm conditions, they won’t set well. Nutritional values Approximately, one candy (if 14 come out from the recipe): about 65 kcal, 4 g fat, 6 g carbohydrates, 0.7 g protein. Values may vary depending on the type of chocolate and the size of the candies. They are not dietetic, but you can control the portion size. Storage and reheating They can be stored in the fridge, in a closed container, for up to a week. I do not recommend reheating them, as they will melt or lose their shape. If left out too long, they can soften, especially in summer.

Chocolate coffee candies

Tags

Categories