Gulkand is an ethnic rose flavour that dominates in the Indian food from pan to desserts.Everyone loves chocolates so try different and yummy gulkand chocolates and surprise your guests with this desi twist.
Ingredient
Gulkand Paste 500 grams
Milk Chocolate (Callebaut) 1200 grams
Cream (elle&vire) 550 grams
Cardamom Powder 10 grams
Fennel Powder 10 grams
Procedure:
1. In a clean bowl place the Callebaut chocolate and set aside.
2. Now heat the cream to 90°C, slowly pour on to the chocolate buttons by mixing it with a spatula and combine them well.
3. Take the chocolate moulds or round shells and keep ready on a tray.
4. When the cream and chocolate mixture is cooled down to 35°C, slowly fold in the Gulkand paste, cardamom powder, fennel powder and blend them well.
5. For round shells, fill the filling very carefully to make sure there is no gap left on the sides, this will prevent from spoilage and larger shelf life.
6. Ones the filling is set, roll the round shells in melted and tempered milk chocolate.
7. For chocolate moulds, give a thin coat of milk chocolate to the moulds, when it is set, fill it with Gulkand paste.
8. When the Gulkand paste is set, give a thin coat of milk chocolate to cover the mould.
9. Serve these beautiful soft chocolates for any occasion.
Recipe by : Chef Santosh Reddy (Pastry Chef) at Radisson Blu MBD Noida.
