Strawberry Candy Recipe

If you want to prepare a delicious dessert or some way to earn extra income, a very advantageous alternative is the strawberry candy recipe.

Today we are going to bring you a simple recipe that once you try it you will never forget! You can even sell it to make some extra money, which usually helps at the end of the month.

See the strawberry bonbon recipe

To prepare this strawberry candy recipe, you will need some ingredients:

• 250 grams of milk chocolate;
• 4 tablespoons of powdered milk;
• 1 can of condensed milk, or 395 grams;
• 1 box of strawberries, the firmer and fresher the better;
• 1 tablespoon unsalted butter or 10 grams.

To start your recipe, wash the strawberries and remove the stems, let them dry for a long time and set aside. It is important that they are very dry so as not to ruin the recipe later.

In a pan, place the condensed milk, powdered milk and butter, stir over low heat until it reaches the brigadeiro consistency, it can be a little firm.

Let it cool and when it is completely cold, if it is a little cold it is better too, take some of your brigadeiro and roll the strawberry, as if it were a coxinha.

Try not to leave any air or spaces between the brigadeiro and the strawberry, so that it will be easier when you cover it with chocolate.

Once done, temper the chocolate as you wish, and using a fork, dip the chocolates in the chocolate, drain off the excess and let dry, preferably on parchment paper so they don't stick to anything.

What is tempering chocolate?

We use a term that is well-known in the chocolate industry, but for some people it may not be so common. We use the term “tempering” chocolate, what would that mean?

Now that you know how to make strawberry bonbons, you still need to learn about tempering, a very important part of the recipe.

Tempering chocolate is a crucial process in cooking. It involves heating and cooling the chocolate so that it has a quality and suitable texture, shine and resistance.

When we do this process, the chocolate shell becomes crispier, shinier and avoids those whitish spots on top that are not very appetizing.

Also, when handling chocolate to make strawberry chocolates or any other chocolate, you need to be careful.

Chocolate is a very sensitive ingredient, for example, if a drop of water falls on it, you will probably lose the chocolate because it will become grainy and hard.

This care must be taken when choosing your chocolate for strawberry bonbons and other types of bonbons, since on the market today we have blend chocolate, milk chocolate, dark chocolate and white chocolate.