Casquinhas: Faça a têmpera do chocolate para as casquinhas – Derreta 340 g do chocolate até atingir 45 graus (cuidado para não queimar o chocolate).
Pique bem os 60 g de chocolate restante e vire no chocolate derretido. Mexa vigorosamente com uma espátula até que todo chocolate esteja derretido (29 a 31 graus).
Despeje o chocolate temperado sobre a forma de bombom/tablete até encher as cavidades. Tire o excesso de chocolate e leve à geladeira por 5 minutos para cristalizar. Reserve.
Ganache de especiarias: Misture o chocolate e o creme de leite e leve ao microondas em intervalos de 30 segundos até que o chocolate esteja derretido e o ganache homogêneo. Adicione as especiarias e mexa bem. Coloque o ganache em uma manga de confeitar e reserve.
Finalização: Recheie as casquinhas com o ganache e sele com o restante do chocolate temperado. Leve à geladeira por 15 minutos e desenforme.
Receita da Chef Vivian Feldman
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