Everything you’ll need to make these chocolates with mandarin and walnuts
- 5 large mandarins
- 150 ml fresh mandarin juice
- 150 g sugar
- 150 g walnut kernels (finely chopped but not powdered)
- 20 g cocoa powder
- 50 g breadcrumbs
- 400 g couverture chocolate (melted for coating)
Instructions
- Wash the mandarins thoroughly.
- Peel them and blend the peels in a mixer until they become a paste.
- In a saucepan, add the blended peels, mandarin juice, and sugar.
- Boil the mixture over medium heat, stirring occasionally with a wooden spoon.
- Cook until it thickens into a firm marmalade and starts detaching from the sides of the saucepan (approximately 10 minutes).
- Let the marmalade cool slightly.
- Add the finely chopped walnuts, breadcrumbs, and cocoa powder.
- Mix well with a spoon.
- Once the mixture has cooled enough to handle, take small portions (about the size of a walnut) and shape them.
- Optionally, lightly coat your fingers with brandy before handling the mixture for easier shaping.
- Place the shaped chocolates on a rack or parchment paper and allow them to dry completely.
- Melt the chopped couverture chocolate in a double boiler (bain-marie).
- Add a few drops of vegetable oil to give it a glossy finish and keep it warm over very low heat.
- Dip each chocolate ball into the melted chocolate and place them back on the parchment or rack.
- Allow the chocolate coating to set and solidify.
- Store the chocolates in an airtight container in the fridge.
Enjoy!
Source: Argiro Barbarigou
