Recipe for Easter Chocolate Fritters with Dark, Milk, and White Chocolate

First of all, it is important to know that chocolate does not like water, so be sure to clean and dry the mold thoroughly before using it (personally, I use a paper towel, which I meticulously wipe in all the little corners). Then, to achieve a beautiful chocolate, shiny and that does not melt in the hand (okay, we are not making candy coated chocolates, but still!), it is essential to temper it. Tempering involves following a precise temperature curve, which varies according to the type of chocolate used (this is usually specified on the packaging).

For the milk chocolate: Melt 200 g of milk chocolate chips in a double boiler at 45°C. Wait for the temperature to drop to 34°C, then add 2 g of mycryo. Mix vigorously. Pour into the molds and smooth with a wide spatula. Let set in the fridge for about 30 minutes and unmold by banging firmly on the work surface (or pressing behind the mold if using a silicone mold).

For the dark chocolate: Melt 200 g of dark chocolate chips in a double boiler at 50°C. Wait for the temperature to drop to 32°C, then add 2 g of mycryo. Mix well. Pour into the molds and smooth with a wide spatula. Let set in the refrigerator for about 2 hours and unmold by tapping firmly on the countertop.

For the white chocolate: Melt 200 g of white chocolate/buttons in a water bath at 45°C. Wait for the temperature to drop to 30°C, then add 2 g of mycryo. Mix vigorously. Pour into the molds and smooth with a wide spatula. Let set in the fridge for about 2 hours and unmold by hitting very hard on the countertop.

To finish, if you are not using the mycryo, you must follow the following temperature curves: For milk chocolate: 45-50 then 26-28, then 29-30 For dark chocolate: 50-55, then 27-28, then 30-32 For white chocolate: 40, then 26-27, then 27-29