Today's historic chocolate mold was made by Willi Burkhardt from Nuremberg, a well-known German manufacturer of metal molds for the confectionery industry in the first half of the 20th century. The relief shows a bearded Santa Claus with a large gift bag. Have you already written your Christmas wish list?
Would you like to try our coffee chocolate? It's worth it!
Ingredients:
20 g freeze-dried coffee
240 g white chocolate
240 g milk chocolate
Mocha beans for the decoration
You need:
2 measuring jugs, dough scraper
Baking paper
Fork/chocolate fork
Scales
A chocolate mold
Food processor or hand blender
Preparation:
1. Prepare the ingredients
2. Place the tray on the scales and press the tare button
3. Finely grind the coffee in a food processor or with a hand blender.
Processing:
1. Mix 20g of coffee with 240g of white chocolate in a measuring cup.
2. Measure 240g of milk chocolate in a second measuring cup.
3. Pour the milk chocolate into 4 strips on the prepared chocolate mold, leaving 4 strips free.
4. now pour the coffee chocolate into the 4 free strips.
5. tap the tray to avoid air pockets and to spread the mixture.
6. go through the mixture from top to bottom with a fork until a nice marbling is created.
8. decorate with the mocha beans
9. Chill the chocolate in the fridge