vintage recipe for Cointreau chocolates

INSIDE:
Add the quartered cherries (undrain) and
praliné grains to the melted gianduja. Mix
until the mixture begins to crumble. Stop
mixing and simply chop everything up.

OUTSIDE:
Dip into the melting chocolate couverture.

OUTSIDE:
Line the mold with milk chocolate
couverture. Fill one-third of the way with
warm gianduja. Mix the raisins thoroughly
into the gianduja and cover them with
more gianduja.

OUTSIDE:
Dip into the melting chocolate couverture.

OUTSIDE:
Dip into the melting chocolate couverture,
then roll in unsweetened cocoa powder.

OUTSIDE:
Line the mold with melting chocolate
couverture. Fill the inside as described
above.

OUTSIDE:
Cut into small sticks. Dip in melting
chocolate couverture, then roll in icing
sugar.

MOLDED BITE (HIGH)
Mold cups of melting chocolate couverture.
Coat with Cointreau®-flavored gianduja (recipe 1).
Fill the inside with Muscadine ganache.
Close with couverture.

MOLDED BITE (LOW)
Mold cups of melting chocolate couverture.
Coat with the following ganache:
500 ml of whipped cream boiled with 1,000 g of melting chocolate couverture.
Work until the mixture becomes smooth.
Then add 500 g of butter.
Flavor with Cointreau®. Mix with the same amount of praline.
Fill the inside with almond paste softened with Cointreau®.
Close with the couverture.

DIAMOND BITE
See recipe 3

ROUND BITE
Spread a thin layer of milk chocolate couverture on silver foil.
As soon as it begins to harden, use a round cutter to cut out discs 5 or 6 cm in diameter.
Place the discs in parallel rows.
Using a piping bag, spread a small amount of the following mixture onto the first discs:
700 g of almond paste softened with Cointreau®,
150 g of Smyrna raisins macerated in Cointreau®,
150 g of melted cocoa butter.
Cover with the discs from the second row.
Cover the edges of the bites with small chocolate shavings.