RECIPES: Chocolate Temaki

Ingredients:

- 500 g of milk chocolate to make the cones;
- 500 g of chocolate to make ganache;
- 300 g of milk cream box;
- 2 tablespoons of brandy;
- Some chocolate base (cones, cups, boxes);
- Nuts

Preparation:

Melt chocolate in microwave on medium power (power 5) for about 2 minutes or in a water bath until smooth and shiny. Be careful not to get water.
Add the cream and mix well until smooth. Gross brandy. The ganache is ready.
To make the base of temaki, pour the melted chocolate on a marble clean and dry, with the aid of a spatula, make moves back and forth until it reaches the right point of modeling chocolate.
Do the following test: pass a little bit of chocolate on lower lip. The feeling should be cold.
Replace all the melted chocolate and mix vigorously to the container so that the temperature is homogeneous.
Place the chocolate in a cone shaped base by covering the entire container. Add tapped for the air exit. For the hollow cone stand, with the base upside down in a circular motion to remove any excess chocolate.
Scrape the excess chocolate and whisk to form against a surface lined with waxed paper. Refrigerate for about 5 minutes or until it releases easily from the mold. Using a cherry tip for the pastry bag, fill the cone with ganache, prepared previously.
Finally, sprinkle nuts !