One of the things Switzerland is famous of is Chocolates and of course I couldn’t resist buying a lot. I have been experimenting with making chocolates during the past months but I haven’t posted any recipe yet as I was planning to post them before Christmas.
The best of the chocolates I bought in Switzerland were those with coriander and cinnamon and that gave me the idea of this recipe and I added some pomegranate which paired well with the flavour. I don’t say that mine were as good as the Swiss ones because surely they add other ingredients as well, but they were good and very tasty.
Homemade Chocolates with pomegranate and cinnamon
Preparation time: 15 minutes
Cooking time: 5 minutes
Makes : about 25 chocolates
- ½ pomegranate
- 200 grams black pure chocolate
- 1 teaspoon butter
- ½ teaspoon ground coriander
- ½ teaspoon cinnamon
- chocolate molds, or wax paper
- Remove the seeds from the pomegranate and put aside.
- In a bain marie (double boiler), melt the chocolate and when it melts, add the butter and the fresh cream and mix.
- Grind the coriander or crush it with a pestle and mortar and add it in the chocolate together with the cinnamon and pomegranate seeds and fold gently with a silicon spatula until the seeds are thoroughly covered, then spoon out into the molds. I made some adding a little white chocolate first in the moulds and then the dark chocolate.
- If you don’t have molds just spoon out globs of the mixture, whatever size you like, on a cookie tray, lined with parchment paper.
- Take the cookie tray or the molds and place them in the deep freezer for a few hours before unmolding.
- Melt the white chocolate the same way. I used a large syringe I bought from the pharmacy, without of course using the needle to decorate on top.
Store in the refrigerator.