In the run-up to Christmas, chocotones are very popular. Among many variations and possibilities, the Cooking Guide has brought a special recipe: the mini chocotone. Very similar to the classic version, the difference lies in the presentation.
Perfect as a gift for a special person, this mini chocolate is very beautiful and tasty. The filling combines chocolate and hazelnut cream with the traditional dough, making everything more delicious. Find out how to prepare and serve it at your next meeting with friends and family!
See step by step below:
Mini chocolate
Time: 1h30 (+2h30 rest)
Performance: 30 units
Difficulty: average
Ingredients:
- 30 g of fresh organic yeast
- 1 cup warm milk
- 2 cups (tea) of water
- 1 teaspoon of salt
- 1 teaspoon of panettone essence
- 2 eggs
- 4 egg yolks
- 1 cup (tea) sugar
- 1/2 cup butter at room temperature
- Wheat flour for dusting
- 1 cup milk chocolate chips
Coverage:
- 100g chopped semi-sweet chocolate
- 1 can of whey-free cream
- 1 cup (tea) of chocolate and hazelnut cream such as Nutella®
- Granules of milk and white chocolate for decoration
Preparation method:
- In a bowl, dissolve the yeast in the milk and add 2 cups (tea) of flour, mixing until smooth.
- Cover and let rest for 30 minutes.
- In a large bowl add the water, salt, essence, beaten eggs and egg yolks.
- Add the yeast, sugar and butter mixture and beat until smooth with a spoon.
- Gradually add the remaining flour until you get a sticky dough.
- Work with your hands on a floured surface until you obtain a smooth dough.
- Do not add excess flour. The dough should be slightly sticky. Cover and let rest for 1 hour.
- Add the drops and mix with your hands until you obtain a homogeneous mixture.
- Divide the dough into equal portions and shape into balls.
- Arrange in a mini chocolate mold, occupying 2/3 of the capacity. Cover and let rest for 1 hour.
- Bake in a preheated medium oven for 30 minutes or until risen and golden. Leave to cool on a wire rack.
- Melt the chocolate in a bain-marie or in the microwave.
- Mix the cream and Nutella®.
- Cover the mini chocolates and sprinkle them with sprinkles.
- Let it dry and wrap it in a plastic bag with tape.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
