Amaretti crisp 100 g

Amaretti crisp

The heavenly scent of almonds is in the air. This can only be an Italian amaretti. The crunch is perfect with these delicious crunchy amarettis. You can use these Italian delicacies to add that special something to a wide variety of chocolate creations. As a special ingredient in couverture or as a decoration on patisserie: the Amaretti are the crunchy surprise that everyone will love! You can also use the amaretti for a delicious cheesecake base or a crunchy base for cakes. Moreover, these amaretti are not only super delicious, but also gluten-free. 

Amaretti as an ingredient, as a decoration or as a coffee cake

It is impossible to imagine Italian confectionery without amaretti. Even in our country you can see Amaretti more and more often on the pastry plate. Because of its wonderful aroma, the almond pastry can also be used in other delicacies. 

Especially in chocolate bars, the amaretti come out perfectly! To make an amaretti chocolate bar at all, you need to prepare one essential ingredient: the delicious chocolate coating. It's not enough to simply melt down the drops. The couverture must be tempered before use. Use only high-quality couverture and not the chocolate from the supermarket.
When tempering, each couverture goes through three stages. Melting, cooling and heating again. After the last stage, the couverture has reached the optimum processing temperature. Depending on the couverture, the temperatures vary. If you are looking for the Table in our blog post, then nothing can really go wrong. To make sure that your couverture really has the right temperature, you can additionally use a Chocolate thermometer to the help. In the meantime, rinse the mold with lukewarm water and a gentle dishwashing detergent. This must not contain lye or rinse aid, as this would attack the molds. Then rinse off all residues with lukewarm water and dry the mold very well. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief. From now on, you should not touch the mold directly, otherwise fingerprints will be visible on the chocolate later. Hold the mold at the edge where no chocolate will be poured later. Make sure that your mold has reached room temperature, because a mold that is too hot or too cold can interrupt the tempering process. Now take a Bowl and a Trowel and add the tempered couverture to the bowl. Make sure that both the bowl and the ladle have reached room temperature or are even slightly warmer. These temperature fluctuations can also cause the tempering process to be interrupted. Now add the broken amaretti to the chocolate coating, mix everything and pour the chocolate mixture into the mold. As an extra you can also add mini Amaretti pieces to the chocolate coating. Now let your chocolate bar rest for 20 minutes at room temperature or in the refrigerator. As soon as the chocolate has cooled down, you can turn the chocolate mold upside down and remove the chocolate from the mold. If the chocolate does not come out of the mold, put it again for another 5 minutes in the refrigerator. 

But amaretti can also do much more! You can make delicious crispy bases for cakes or use as a base for layered desserts. As a crunchy crowning touch, you can also sprinkle a little of the broken pastry on patisserie, glacé, cakes or mousse. We recommend that you sprinkle the amaretti over your moist delicacies just before serving. Otherwise, the amaretti will soften and no longer have any bite.

Amaretti - the Italian dream 

It is debatable whether the idea comes from Sicily or from the region of Liguria. The fairest variant is the following: The idea, the macaroon pastry originated in Sicily and then was first baked in the region of Liguria. It involves a love story: at the end of the 18th century, a gentleman named Francesco Moriondo from the Liguria region fell in love with a girl with Sicilian roots. She was a confectioner for the Savoy family. The girl was notorious for her fantastic almond cake. Francesco Moriondo visited the girl and she told him the recipe. He returned to Liguria and opened a pastry shop. There he sold a modified version of the almond cake. He added bitter almonds to the cake. This was the birth of the name, because amaro translates as bitter. The pastry was well received, as Mr. Moriondo won all the medals at confectionery fairs. Since then, the recipes have been passed down and refined from generation to generation. Later, alcohol was added in the form of grappa. Today we know Amaretti classically with bitter almond flavoring or alcohol, but also with Orange water or lemon flavoring. 

Break chocolate courses for miniSchoggi

With us everything revolves around the Schoggi. In our break chocolate course, we show you how you can conjure up a pretty chocolate even without a chocolate bar mold. The tempered chocolate coating is refined with various ingredients and then poured. So you have little effort and still a delicious, perfect result. The whole miniSchoggi team is looking forward to your registration and your visit at our place.