Trio of vegan mulled wine chocolates
Ingredients
For the filling
180
ml
mulled wine – red, white or rosé according to taste
1
Tablespoon(s)
sugar
20
g
coconut fat
For the red coating
40
g
dark vegan chocolate couverture
1
Knife tip(s)
coconut fat
Some
cranberries
For the white coating
40
g
white vegan chocolate couverture
1
Knife tip(s)
coconut fat
1
Pack(s)
candied orange peel
For the rosé coating
40
g
white vegan chocolate couverture
1
Knife tip(s)
coconut fat
Some
freeze-dried raspberries, crushed
Pralinenform
Preparation
1. Add 1 tbsp sugar to the mulled wine and allow it to simmer until the liquid has reduced to around 70ml. Leave to cool.
2. Melt the rest of the ingredients for the filling over a bain marie. Next, add the mulled wine syrup.
3. Pour the filling into the chocolate molds, and leave to set in the freezer for at least 1 hour.
4. In the meantime, prepare the coating(s). Melt the white/dark chocolate couverture with the coconut fat over a bain marie.
5. Take the chocolates out of the molds and choose the appropriate topping. For the red wine, roll the chocolates in melted dark chocolate couverture, and place on a cooling rack. Top with cranberries, and leave to set. For the rosé wine, roll the chocolates in melted white chocolate couverture, and then roll in crushed freeze-dried raspberries. For the white wine, roll the chocolates in melted white chocolate couverture, place on a cooling rack and decorate with candied orange peel.
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