Homemade bom bom without flour and without sugar: recipe uses 4 ingredients

Those looking for a lighter, flour-free and sugar-free homemade sweet option can find in the candy recipe with only four ingredients a practical and fast alternative. The preparation does not require an oven and combines milk powder, peanut paste, sweetener and dark chocolate. The information was released by the portal Catraca Livre, which detailed the step by step to obtain a sweet with crispy cap and soft filling.

The simplicity of the recipe draws attention: there are only four main ingredients, all easy to find. The secret lies in the combination of milk powder and peanut paste, which creates a malleable filling without the need for flour. The chocolate forms the outer shell, while the sweetener adjusts the flavor without the need to add ordinary sugar.

Ingredients needed for the candy

To prepare the sweet, you need: 3 tablespoons of natural peanut paste; milk powder; sweetener to taste; and dark chocolate without sugar, preferably with more than 50% cocoa. A small amount of water is also used, gradually added only until the mixture reaches a consistency that can be modeled with hands.

The choice of dark chocolate with a high cocoa content contributes to a more intense and less sweet taste, aligned with the proposal of a recipe without sugar. Natural peanut paste, without added sugars or oils, is also recommended to maintain the lightness of the candy.

How to prepare the filling

The first step is to put the milk powder, peanut paste and sweetener in a bowl. Mix these ingredients first and only then start adding water. The water must enter little by little. If it is put in excess at once, the dough can become soft and difficult to model.

The correct point is similar to that of a soft mass, but firm enough to form small balls without excessively sticking to the hands. This step requires patience: adding water in small amounts and mixing well with each addition prevents the dough from slipping away.

Modeling and coating of chocolate

After forming the balls, melt the dark chocolate. In the microwave, one simple way is to warm up at intervals of approximately 20 seconds, stirring with each break. This reduces the risk of overheating chocolate, which could leave it with a grainy or burnt texture.

When completely melted, dip each ball in the chocolate until it covers the entire surface. Remove excess and place the chocolates on paper-butter or other nonstick surface. For a more uniform finish, a fork or stick can be used to support the ball during the covering.

Cooling and ideal point

Once covered, the sweets should go to the refrigerator until the chocolate is firm. The exact time depends on the thickness of the cover and the temperature of the refrigerator, so the best indicator is to observe if the cap has already solidified completely. In general, a few minutes are enough, but it is advisable to check before serving.

A tip is to remove the chocolates from the refrigerator only at the time of consumption, to keep the cap crispy. If you prefer a softer texture, leave them at room temperature for a few minutes before serving.

Possible variations in revenue

It is also possible to vary the filling by adding grated coconut, cocoa or small amounts of chopped nuts. In this case, however, the recipe ceases to have only the four main ingredients of the original version. These additions can bring new flavors and textures, but alter the nutritional composition and simplicity of the initial proposal.

For those who want to keep the recipe with only four ingredients, the ideal is to follow the original version. Variants are an option for special occasions or to please different palates.

Why this recipe stands out

The secret of this recipe lies in the combination of powdered milk and peanut paste, which creates a malleable filling without the need for flour. The chocolate forms the outer shell, while the sweetener adjusts the flavor without the need to add ordinary sugar. This combination results in a sweet that can be consumed by those who seek to reduce the consumption of flour or sugar, without giving up the taste.

In addition, the practicality of the preparation – without oven and with few utensils – makes the recipe accessible even for those who have no experience in the kitchen. The preparation time is short, and the result can be stored in the refrigerator for a few days.

For the readers of the Portal Boca no Trombone, in Ponta Grossa, in Campos Gerais do Paraná, this recipe can be an interesting option for the day to day or to receive visitors. The ease of finding the ingredients in local markets and the possibility of adapting the filling with regional products, such as chestnuts or coconut, broaden the appeal of the recipe.

The original post has been published in the Free Ratchet and brings the complete step by step. For more cooking tips and practical recipes, continue to follow the Boca no Trombone Portal.

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catracalivre.com

the peanut paste (en.wikipedia.org)