Christmas chocolates with Ruby chocolate and dark chocolate, with a core of toasted hazelnuts, three ingredients for an easy and delicious gift idea. They require very few steps to make, especially if you have a microwave, which is the tool I used, but you can also melt the chocolate in separate, well-cleaned pans, remember, using a double boiler. The final result will be the same, just slightly longer timing. Even melting chocolate in the microwave requires caution. In fact, in the photographic steps, I recommend melting the chocolate in several stages. This will prevent the chocolate from burning at this stage. Regarding the molds, if you are not very familiar or skilled with chocolate work, I suggest using silicone ones, which are easier to handle during the presentation phase of the chocolate. Below I leave some Christmas gift ideas, while after the recipe I answer the most common questions.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: About 15 pieces
- Cooking methods: Double Boiler, Microwave
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 4.2 oz dark chocolate 60-69%
- 4.2 oz ruby chocolate
- 15 toasted hazelnuts
Tools
- 1 Chocolate Mold
- 2 Bowls
- 1 Microwave
- 1 Teaspoon
- 2 Piping Bag
Steps
To make the Christmas Chocolates with Ruby chocolate, first melt the ruby chocolate in the microwave for 90 seconds in stages, being careful not to burn it. Take the bowl and stir with a teaspoon for 1 minute.
With a piping bag or a teaspoon, help distribute the chocolate in the chosen mold.
Spread the chocolate on the walls as well, being careful not to make it too thin. Let it rest in the refrigerator for about 30 minutes.
After this time, melt the dark chocolate, again for 90 seconds in stages, being careful during this operation. Stir the chocolate for a minute with a teaspoon.
Take the mold. Place a toasted hazelnut in the center of each space.
Pour the dark chocolate into the piping bag without a nozzle.
Fill the empty spaces, making sure to cover them completely with the dark chocolate. Level it well.
With a toothpick or a gentle shake, eliminate any bubbles and place the mold back in the fridge for at least another hour or until the chocolate is well solidified.
Once ready, thanks to the silicone mold, extract the chocolates.
Store in an airtight box, away from light and heat, in a cool place.
How long do the chocolates last?
As indicated above, if stored in airtight boxes, away from sources of light and heat, the chocolates will keep for up to a month in a cool place.
FAQ (Frequently Asked Questions)
Can I use different types of chocolate?
Absolutely, the only advice is to be careful during the melting phase.
How can I use the double boiler technique if I don’t have a microwave?
You need two pans, one of which should be contained within the other but should never come into contact with the water except with the bottom. Once a little water is put into the larger pan, place it on very low heat. Place a pan or a steel bowl with handles suitable to be contained above it and put the chocolate inside. Always stir with a spatula, preferably silicone, until the chocolate is completely melted, being careful not to burn yourself.
