Almond balls with green tea
It turns out 15-20 balls.
- Heat the sweet cream and pour over the chocolate, stir over low heat until melted. Stir in the aromas of orange and lemon, green tea powder and ground almonds. Leave in the fridge for an hour to set so that it can be shaped more easily, then shape the balls with the drained cherries from the compote in the center. Leave the balls in the fridge.
- Melt the chocolate with the oil and aroma of lemon, melt the cocoa butter (instead of cocoa butter you can use chocolate colors). Sprinkle a little butter over the chocolate. Dip the balls one by one and leave them on baking paper to harden and put a piece of candied mint leaf on top of each. From time to time add more colors or cocoa butter to get a marble effect (optional, I like it when they are colorful).
- You can serve in paper baskets or sugar baskets. For sugar baskets, heat a pinch of sugar and half a pinch of water until it boils, pour 1/4 cup of corn syrup in the middle and do not stir, continue to heat until it reaches 153 degrees, then remove from the heat, add the paint and immerse the bottom of the sickle in a bowl with cold water until bubbles begin to come out. Pour approximately round shapes over silicone molds or baking paper, when they have cooled but not completely hardened, shape into baskets and wait for them to set completely. Sugar baskets can't stand in the fridge, so if you use them, serve immediately.
- Finished balls: 123456