Candy day and night
Day and Night Candies - A Homemade Delight for Special Moments
Preparation time: 30 minutes
Cooling time: 2 hours
Number of servings: approximately 20 candies
Who doesn't love candies? These sweet treats have a rich history, enjoyed worldwide, from the simplest homemade recipes to elaborate creations in pastry shops. Today, I invite you to discover my personalized recipe for Day and Night Candies. These sweets are not only flavorful but also extremely easy to prepare, perfect for serving at a party or to indulge your family.
Ingredients for Day Candies (Raffaello type)
- 200 g milk powder
- 100 g powdered sugar
- 50 g grated coconut (plus another 50 g for decoration)
- 100 g soft butter
- 3 tablespoons coconut cream (made from coconut milk) + coconut milk
- 50 g white chocolate
- Hazelnuts, lightly roasted
Ingredients for Night Candies
- 1 cup raw almonds, shelled
- 3 tablespoons orange juice
- 150 g dark chocolate, chopped into small pieces
- 4 tablespoons honey (or more, to taste)
- Cocoa powder, for decoration
Preparation of Day Candies
1. Preparing the chocolate: Start by melting the white chocolate in a double boiler. Make sure not to burn it; stir occasionally to achieve a smooth consistency.
2. Mixing the ingredients: In a large bowl, combine the milk powder, powdered sugar, 50 g grated coconut, soft butter, coconut cream, and coconut milk. Use a mixer on medium speed to achieve a creamy mixture.
3. Adding the chocolate: Once the white chocolate has melted, add it to the mixture and mix well until combined.
4. Cooling the mixture: Place the bowl in the refrigerator for about 1-2 hours, until the mixture is firm enough to be shaped.
5. Shaping the candies: With wet hands, form small balls from the mixture, adding a roasted hazelnut in the center of each ball.
6. Decorating: Roll each candy in the remaining 50 g of grated coconut, ensuring they are well coated.
Preparation of Night Candies
1. Preparing the almonds: Place the almonds in a small blender and blend until they become like a paste. If the mixture becomes too dry, add a little orange juice to help it become creamy.
2. Adding the ingredients: Add the honey and mix well, then incorporate the melted dark chocolate.
3. Cooling the mixture: Place the mixture in the refrigerator to harden.
4. Shaping the candies: When the mixture is firm, use a teaspoon to scoop portions and shape them into balls with wet hands.
5. Decorating: Roll each candy in cocoa powder, ensuring they are evenly coated.
Notes and Tips for a Perfect Result
- Coconut cream: This forms on the surface of coconut milk. You can use it all or add more coconut milk, depending on the desired consistency.
- Storing the candies: It is essential to keep the candies cold before consuming them to avoid them being too soft.
- Variations: You can experiment by adding different types of nuts or essences (e.g., vanilla or almond) to the candy mixture to give them a unique flavor.
Frequently Asked Questions
1. Can I use milk chocolate instead of dark chocolate?
- Yes, but the taste will be sweeter. Adjust the amount of honey accordingly.
2. What other ingredients can I add to diversify the flavor?
- You can try adding orange essence, Brazil nuts, or even chili flakes for a spicy kick.
3. How can I store the candies?
- Keep the candies in an airtight container in the refrigerator, where they can stay fresh for 1-2 weeks.
Ideal Pairings
These candies are wonderful alongside a freshly brewed cup of coffee or a fragrant tea. You can also serve them as a dessert at a festive meal, paired with a sweet wine or a fine liqueur.
These Day and Night Candies are more than just a simple dessert; they are a culinary experience that will delight your taste buds and bring joy with every bite. So embrace your creative side and enjoy making these treats at home!
Ingredients: For the DAY candies (Raffaello type) 200 g powdered milk 100 g powdered sugar 50 g + 50 g grated coconut 100 g soft butter 3 tablespoons coconut cream + coconut milk 50 g white chocolate hazelnuts, lightly roasted For the NIGHT candies 1 cup raw almonds, without skin 3 tablespoons orange juice 150 g dark chocolate, small pieces 4 tablespoons honey (or more, to taste) cocoa, for decoration
