Cooking description:
Marmalade in chocolate is quite simple to prepare. Bring the berries to a boil with a little water, then strain them through a sieve and bring to a boil again with agar agar and 3 tablespoons of sugar. Pour warm marmalade into molds and refrigerate for 30 minutes. While it is solidifying, prepare the chocolate. To do this, put cocoa butter, a spoonful of sugar and a spoonful of water in a saucepan. Melt over low heat, stirring until smooth. Then add cocoa powder, stir and set aside from heat. Cool it to 40 degrees and pour over the frozen marmalade. Place the chocolate-covered candies in the refrigerator for 15 minutes. Then you can serve it on the table. Enjoy your tea!
Purpose: At the festive table
Main Ingredient: Berries / Cocoa
Dish: Desserts / Marmalade
Ingredients:
- Cocoa powder - 50 grams
- Cocoa Butter - 25 Grams
- Strawberry - 50 Grams
- Red currant - 50 Grams
- Water - 100 Milliliters
- Sugar - 4 Tbsp. spoons
- Agar-agar - 1 teaspoon
Number of Servings: 10
How to make Chocolate Marmalade
1 Bring the berries to a boil with water, and then rub through a sieve. 2 Add 3 tablespoons sugar, agar and bring to a boil over low heat. 3 After a minute, set the marmalade off the heat, let stand for a while, then pour into molds and refrigerate for half an hour. 4 Put cocoa butter, a spoonful of sugar and a spoonful of water in a saucepan. Melt over low heat, stirring until smooth. Then add cocoa powder, stir and set aside from heat. 5 Remove the congealed marmalade from the mold. 6 And put it on a sieve. Drizzle with warm chocolate. The temperature of the chocolate should be about 40 degrees, so it will not melt the marmalade, but it will not freeze ahead of time. Place the chocolate-covered candies in the refrigerator for 15 minutes. Then you can serve it on the table.