Ces petits cubes en pâte d'arachides recouverts de chocolat noir sont une petite gourmandise qui se mange toute seule...
En plus, c'est tout simple à faire ; il suffit de mélanger au robot de la poudre d'arachides avec un sirop cuit à 106 C, puis on laisse refroidir cette pâte pour qu'elle soit facile à couper en cubes.
Ensuite. il ne reste plus qu'à tremper ceux-ci dans un chocolat tempéré. Ici, la décoration est faite avec un mélange chocolat lait/blanc.
3 commentaires:
Peanut Powder??? Peanut Syrup???
I need more details, what is this and where can I find it... heading off to google these.
As always, stunningly beautiful... Would you consider doing a "chocolates 101" post on how to temper chocolate?
Hi ! I'm sorry if I don't always detail exactly my recipe but since I try to post one message a day, it would be far too time consuming to post a long message text to explain every steps, so that is why I take lots of pictures while I work.
But since you ask, here is the recipe for the peanut paste, it is exactly the same as the almond paste, but with peanuts:
200 g peanut meal (I take raw peanuts and put them in the blender until I get a fine powder)
100 g sugar
100 ml water
First I put the water in a small saucepan, then add the sugar carefully. I cook at medium high (without stirring) for a few minutes (until 106 C on the thermometer... very important to use a thermometer for candy making)
When the sirup reaches 106 C I set it aside and let it cool down a little(about 5 minutes)
I put the peanut meal in the food processor, and add half the syrup, mixing at high speed until it forms a ball of paste (If too dry add a little more syrup).
The paste should be smooth and just a little sticky. Wrap it in a plastic film and put it in the fridge for about 30 minutes.
Then it is ready to use for whatever you like.
Good luck and share your results if you try this recipe.
Best regards,
Michèle
Oh la la sublime!! très bonne soirée.
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