Maria-Mole Candy Recipe

Two different candy options, light and delicious! It’s hard to resist a Maria-Mole!

Ingredients

Preparation method for shaped candy

Melt the chocolate in a bain-marie or in the microwave and pour it into candy molds.
Then, remove the excess by hitting the side of the mold against a refractory dish.
Cover with baking paper and refrigerate with the cavity facing up.
Wait a few minutes, remove and repeat the process, but this time, put the mold in the fridge with the cavity down.
Leave for a few more minutes, remove from the fridge and remove the baking paper.
Prepare the maria-mole according to the package instructions.
Fill the shells with soft maria, but do not fill them to the brim; Leave space to cover with chocolate by closing the candy.
Refrigerate until the soft maria is firm.
Remove and close the chocolate bonbon and place it back in the fridge until the mold becomes opaque.
Unmold.

Mom Tips

The key to success is not to freeze the cones, but to cool them.

To know: With 500 grams of chocolate the yield of cones is approximately 20 units.

Ingredients

Preparation Mode

Prepare a 35 cm x 25 cm pan greased with oil. Reserve.
Hydrate the gelatin in water and dissolve in a water bath.
In a mixer, beat the sugar, dissolved gelatin and essence until you obtain a thick mixture.
Transfer to the reserved pan, cover with plastic film and refrigerate until firm.
Melt chocolate in double boiler.
Using a knife greased with oil, cut the maria-mole into squares.
Dip the squares in the melted chocolate, let the excess drip off and place on a surface lined with baking paper.
Place in the fridge for a few minutes.
Retire.

Mom Tips

The recommended option is semi-sweet chocolate so that the candy is not too sweet.

Approximate yield of 40 units.

Source: https://www.receitasdemae.com.br/receitas/bombom-de-maria-mole/