Recipe: Chocolates filled with honey, ginger and cardamom

Fourrés au miel

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Makes approximately 30 small filled chocolates of 10-12 g

Required accessories:

• Filled chocolate molds

• Mixing bowl

• Hand whisk

• Pastry bag with round nozzle of approximately 5 mm

Ingredients

For the ganache:

• 50 ml of 35% cream

• 20 g of honey

• 15 g of butter

• 100 g of Venezuelan milk chocolate*

• 2 ml ground ginger

• 2 ml of cardamom

For the cover:

500 g of Belcolade 71% extra bitter chocolate*

Preparation :

1. Combine cream, honey and butter and bring to a boil

2. Pour over the chocolate and mix

3. Add the spices

4. Leave to cool

Follow the instructions in our Filled Chocolate Molding Technique recipe to prepare the chocolates.

* Available at Érico in our selection of products for preparing pastries and chocolates