The secret to making these candies are the molds that give them their hallmark shape, and you can find them at baking supply shops and online retailers. Then there’s the process of tempering the white chocolate so it maintains its sheen when melted and then solidified again. For that you’ll need a candy or instant-read thermometer to heat and cool the chocolate to the proper temperature. The candies are filled with a paste made from almond flour, Nutella, and liqueur, for a sweet surprise.
- almond flour
- almond extract
- liqueur (or sweet wine)
- 200 grams white chocolate (at least 40 percent cocoa butter)
- Mix the Nutella with the almond flour, almond extract, and liqueur until it forms a smooth dough.
- Shape the dough into small balls about the size of a hazelnut.
- Chop the chocolate and melt in a double boiler and bring to a temperature of 45 degrees Celsius, using a food thermometer.
- Place half the mixture in a bowl and set aside.
- Place the remainder on a flat stainless steel or marble surface and spread with a metal spatula, working quickly until the mixture cools to 25 degrees Celsius.
- Now mix with the warm chocolate in the bowl and bring up to 30 C (ensure it does not go above 30 C. Optimum temperature is 29 C).
- Place in a container and begin to work with the molds.
- Line the base and sides of a chocolate mold with the white chocolate.
- Leave to cool at room temperature, not in a refrigerator.
- When the chocolate molds are solid, place a small ball of filling in the center of each case.
- Seal the chocolate with a topping of the remaining white chocolate.
- Leave to cool again at room temperature.
- Turn the mold upside-down and with a sharp tap the chocolates should fall out.