Make chocolates with Araya salt

Chocolate bonbons with Araya salt

Try this delicious recipe from the book Venezuelan Chocolates, by the chocolatier María Fernanda Di Giacobbe.


  • 385 ml of milk cream
  • 75 grams of honey from bees
  • 75 grams of unsalted butter
  • 10 grams of Araya salt
  • 470 grams of coverage 61% Mijao, Chocolates El Rey
  • To mold, 100% cocoa paste from Chocolates Mis Poemas and cocoa butter
  • To decorate, white colored cocoa butter


  1. Take a mold, sprinkle it with white colored butter and mold it with 100% tempered cocoa paste with an additional 10% cocoa butter.
  2. Place the cream and honey in a pot, heat up to 80°C and remove from the heat.
  3. Pour the cream slowly over the 61% Mijao coverage, beat by hand until smooth and bring to a temperature of 35°C. Add the butter in pieces and the Araya salt.
  4. Introduce the mixture into a sleeve, fill the cavities of the mold, vibrate and cover with the 100% tempered cocoa paste that we use to mold.
  5. Rest for at least 45 minutes and unmold.

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