Rum Centered Chocolates

by Tarla Dalal

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Moulded chocolates with a rum and icing sugar filling.

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Preparation Time : 10 mins.
Cooking Time : 10 mins.
Makes 12 chocolates.
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Ingredients

For the filling
1/2 cup icing sugar
1 tbsp rum

For the chocolate covering
250 gms dark chocolate

Method

For the rum filling

Mix the icing sugar and rum very well until no lumps remain.
Keep aside.

For the chocolate covering

Chop the chocolate into small even-sized pieces and put it in bowl.
Place the bowl on top of a double boiler, taking care to see that the base of the bowl is not in contact with the water in the double boiler.
Once the chocolate starts melting, stir continuously till the chocolate melts completely and resembles a smooth sauce [(42°C(108°F)].
Immediately remove from the double boiler and pour onto a clean, dry marble or your kitchen platform.
Cool the chocolate to room temperature using a palette knife by using the flat side in an up and down motion, so that the chocolate cools evenly and no lumps remain [approx. 26°C( 80°F)].
At room temperature, the chocolate will neither be warm nor cool. To test the temperature of the chocolate, touch it with the back of your finger.
Put the chocolate back into the bowl with the help of your palette knife or dough cutter.
Use this melted chocolate immediately.

How to proceed

Fill the depressions in the chocolate mould with melted chocolate using a tablespoon and tap the chocolate filled mould gently so that the chocolate coats the depressions evenly and no air gaps remain.
It is advisable to use chocolate moulds which have depressions of about 12 mm. (1/2") depth.
Overturn the mould and tap it lightly on your kitchen platform or marble surface at a 45° angle so that all the excess chocolate gets poured out and only a thin layer of chocolate coating the depressions of the mould (i.e the chocolate shell)remains
Clean the upper surface of the chocolate mould using a palette knife or dough cutter across the chocolate mould.
Refrigerate the filled mould for about 10 minutes.
Meanwhile put the remaining chocolate back into the bowl with the help of your palette knife or dough cutter. Keep aside.
Spoon the rum filling mixture into 12 chocolate shells so that it fills half of each shell.
Clean the edges of the mould again with your palette knife or dough-cutter and refrigerate for 15 more minutes.
Meanwhile melt the remaining chocolate again repeat the steps for the chocolate covering (Steps 2 to 7).
Remove the mould from the refrigerator and put 1 teaspoon of the melted chocolate on each chocolate shell. Tap the mould lightly on your work table so as to smoothen the upper surface.
To ensure that the chocolate completely covers the filling mixture taking care to see that the rum filling mixture and chocolate do not mix.
Clean the edges of each shell using your palette knife or dough cutter.
For the final finish, put a little chocolate to cover any air gaps and on places where the filling is visible.
Refrigerate till the chocolates have set (approx. 20 to 30 minutes).
Upturn the mould and tap lightly to unmould the chocolates. Store refrigerrated.

Tips

Take care to see that the stone surface / marble slab and the mould are absolutely dry before you proceed to make the chocolates.
If you want to use the mould again immediately, do not wash, but wipe it with cotton and use again.

RECIPE SOURCE : The Chocolate Cookbook