Ingredients
7/8 cup baking chocolate
5 1/16 tablespoons cream
16 pastry shells
1 egg
ground cinnamon
sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Temperature-controlled tempering for chocolate work
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Preheat the oven to 200 degrees Celsius. Melt the chocolate in a pan or in the microwave. Add the cream to soften the chocolate. Mix well. Fill the pastry shell with the melted chocolate. Close the empanada using the egg and a fork to seal the edges. Brush egg on the empanadas, sprinkle with cinnamon and sugar. Place on a parchment paper-lines baking sheet. Bake for 15 minutes. Allow to cool for a few minutes before serving.