Spice Chocolates

For the spiced pralines, bring cream to a boil in a saucepan with cinnamon stick, cardamom, star anise, crushed peppercorns and chili. Remove from heat, cover and allow to infuse for 30 minutes. Remove the spices again.

Chop couverture and chocolate. Bring cream back to a boil. Add chopped couverture and chocolate and stir until chocolate is dissolved and a homogeneous mass is formed. Now stir in the butter. Leave the mixture to cool overnight. Use a spoon to cut out pieces of the mixture and form balls between your hands. Allow to cool again.

Prepare the chocolate coating for the dipping mass or use pre-made dipping mass from a specialty store. Dip the cooled spice balls into the chocolate coating using a pair of chocolate tongs, carefully wipe the coated chocolates around the edge of the bowl to avoid “feet”, and place on a wire rack to dry. Roll the dried spice pralines in cocoa powder.

Preparation Tip:

The spice mixture for the spiced chocolates can be varied as desired: Also use fresh ginger, cloves, vanilla or allspice seeds.

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