Chocotejas

Chocolate Tempering

1. Melt chocolate in double boiler, and monitor the temperature until it reaches about 125F/55C.
2. Remove the chocolate from the heat and wait until it cools down to a temperature of 80F/28C.
3. Stir the chocolate occasionally as the drop in temperature is quite slow. You can accelerate the process by placing the chocolate container into another one, filled with ice.
4. When the chocolate has cooled, put the container in a water bath for a few minutes so the temperature goes back up to about 88F/32C. The temperature rises very quickly.
5. After the chocolate is tempered, its temperature must be maintained between 86-90F/30-32C while working it.

Chocolate truffles

1. Cover the surface of each mold with a thin layer of chocolate.
2. Place the molds in the refrigerator for 15 minutes so that the chocolate solidifies.
3. Once the chocolate is solidified, place a teaspoon of milk jam and place a kernel of pecans and ½ teaspoon grated coconut over it.
4. Do this for all the molds until all the ingredients are used.
5. Finally cover each mold with a thin layer of chocolate and place in refrigerator for one hour before unmolding.
6. Enjoy!