Chocolate Secrets Revealed

Everyday on How To Cook That there are hundreds of comments, requests and questions. Lately there has been a groundswell of questions all about chocolate. What chocolate should I use? How do I temper it? Can I temper in a double boiler? What is tempered chocolate? This video reveals the answer to all of your chocolate questions so you can make beautiful truffles, giant chocolate bars and chocolate decorations at home.

How I can find out if I have fake chocolate or real chocolate?
If it contains cocoa butter it is real chocolate
If it contains vegetable fat then it is compound or fake chocolate.

Can you eat fake chocolate?
Yes you can

If I have to temper chocolate is it real or fake?
Real chocolate or chocolate that contains cocoa butter needs tempering. Fake or compound chocolate does not need tempering.

What is the difference between tempering and melting your chocolate?
If you just melt it and then leave it at room temperature it doesn’t set (see the video for an explanation and footage of the difference)
Tempering allows it to set at room temperature and gives it a good shine and snap.

Tempering in the microwave

One cheats way is just to keep it in temper. Finely grate chocolate put it into a microwave safe plastic bowl, and microwave on high heat for 20 seconds then stir, 10 seconds and stir, 10 seconds, 10 seconds stir.  See video for explanation of how this works.

How do you know if you’ve overheated it? Is there a certain temperature it could not go past?
That’s correct you need to keep it under a certain temperature, after that it will melt the cocoa butter completely. The temperature is different for milk, dark and white see the video for more information.

Instead of grating the chocolate could I use powdered chocolate? Like ovaltine or nesquick? Can I use nutella? hersheys syrup?
These are chocolate flavoured, but they are not chocolate. You can’t use them to make chocolate decorations.

What if you don’t have a microwave, can you use a double boiler?
You can’t use a double boiler to keep it in temper because it makes that chocolate too hot and melts all the cocoa butter particles. But you can use one of the methods below to temper it instead.

Tempering chocolate using freeze dried cocoa powder

See the video at the top of this post for a demonstration
Completely melt your chocolate either in the microwave or over a double boiler.
Then cool it until it comes down to about 97F (36.11 degrees Celsius), this took about 10 minutes. Use a candy thermometer to check the temperature.

Add in a teaspoon of the freeze dried cocoa butter and stir it though.  You can purchase freeze dried cocoa powder here, it is not cheap but you don’t need much.

If you add it when the chocolate is too hot you will completely melt the cocoa butter particles so it won’t help temper it at all. If you add it when it is too cold the freeze dried cocoa butter won’t mix in and you’ll get little white dots on your chocolates.

Tempering chocolate using the  tabling method

See the video at the top of this post for a demonstration

Completely melt your chocolate.  Tip out 2/3 of your chocolate onto a cool surface, stone or marble or the best.
Spread out the chocolate to cool it down and then bring it back into the middle keep doing this until you get ribbons on top.  Scrape it into the bowl with the rest of the chocolate stir through.

Tempering chocolate using block seeding

See the video at the top of this post for demonstration

Melt your chocolate, cool to 97F (36.11 degrees Celsius) then add in a chunk of tempered chocolate. Keep stirring it around with the chunk in it until it comes down to about around 91F (32.78 degrees Celsius) then take out the chunk and you’re good to go.

Do we need to temper compound chocolate?

No compound chocolate does not need tempering you can melt it in the microwave or double boiler, spread it out or mold it and it will set at room temperature and have a nice shine. It is very easy to use

Can we just use compound or fake chocolate for everything?
Yes you can but it does not taste as good as real chocolate.

What can go wrong?

Seized chocolate
If you get water in your chocolate it will seize. Your only hope is to add more liquid like cream of milk and stir it in then out it through a fine sieve to make a ganache

Burnt chocolate
If you don’t stir your chocolate it can burn.

post from sitemap

Read more ...

10 most expensive Oscar dresses of all time

As disclosed that the dress £ 97K Clavin Klein Lupita Nyong'o was stolen, we run through the most expensive dresses always use on the Oscar red carpet.

As disclosed that the dress £ 97K Calvin Klein used by Lupita Nyong'o 2015 Oscar was stolen, we run through the most expensive dresses never be used in the Oscar red carpet. Cate Blanchett in Armani Privé for Grace Kelly in a dress designed by Edith Head, here are the 10 most eye wateringly expensive Oscar dresses of all time ..

1. Grace Kelly, 1955

Cost: £ 4000

It may not seem like much compared to today's standards, but dress aqua silk column by Grace Kelly to accept her best actress gong at the ceremony in 1955 set the bar for Oscar dresses expensive. Designed by Edith Head, Grace had already made one year simple dress is used before the premiere of The Country Girl New York. He stands as one of the most beloved Oscar is in history.

2. Keira Knightley, 2006

Cost: About $ 39K

Vera Wang gown taffeta custom made with a classic fish tail, used by Keira made history - not only because it was so beautiful - and it was, but since it was donated to Oxfam for later auctioned for £ 4.300. Oh, and Bulgari necklace needs a mention. Love.

 

3. Cate Blanchett, 2014

Cost: R $ 100

All the Oscars 2014 Cate look, including dress, shoes and jewelry, came to a whopping $ 18.1 million. The amazing naked Armani Privé creation was embellished with hundreds of Swarovski crystals and cost only $ 100.000. Incredible.

 

4. Cate Blanchett 2007

Cost: $ 200,000

Leaving Armani Privé gown encrusted in another breath takingly expensive Swarovski crystals, gun metal gray, a dress with a declared value of $ 200,000 shoulder. For the price of things in perspective, most couture dresses cost between $ 5,000 and $ 20,000.

5. Kate Winslet 2007

Cost: almost R $ 100

Spearmint Valentino Kate led to the creation Oscar 2007 would have been worth a hundred thousand dollars and was elected by his daughter, Mia. The girl is like.

 

 

6. Charlize Theron, 2013

It costs about R $ 100

This simple and structured dress was a perfect piece of Dior Couture. Although the value of approximately R $ 100 in your account, wives of Harry Winston diamonds add about $ 4 million for the value of the overall appearance. Caramba.

7. Sandra Bullock

Cost: $ 40,000

The actress, who was nominated for an Oscar for her role in gravity, has received praise across the board for this dark blue dress Alexander McQueen, which cost a staggering forty thousand dollars. So simple, yet so effective.

8. Anne Hathaway, 2011

Cost: $ 80,000

It was the year of Anne Hathaway and James Franco host is psy-tastic Oscar's work. But we will not allow to overshadow the impressive red letters Valentino dress you chose for your input on the red carpet. Or Necklace Tiffany & Co. "Lucinda" she accessorizes with the cost of a narcotic ten million dollars.

9. Jessica Biel, 2014

Cost: R $ 100

This may sound simple, but this creation of Chanel pearls worth $ 100K. Awesome!

10. Nicole Kidman, 1997

Cost: $ 2 million

Now, one of the most iconic Oscar dresses of all times. Nicole pushed the limits when wearing embroidered chinoiserie-Chartreuse John Galliano for Christian Dior gown at the Oscars in 1997 and became the king Galliano red carpet. The actress reportedly received $ 2 million to wear the dress and other creations of John Galliano throughout the year.

 

 

Now feast your eyes on the 63 most beautiful Oscar dresses of all time.

Read more ...

Coffee Fanatic Chocolate Truffles

Coffee lovers note! It's easy to make delicious truffles and here we tell you how to use coffee instead of cream to make a dreamy sweet that's lactose-free.
By Ecole Chocolat

Cook's Notes: We tried this recipe with both 60 percent dark and good-quality milk chocolate. The dark chocolate produced an intensely flavored bonbon that is lactose-free and is guaranteed to be a black-coffee and dark-chocolate addict's dream. Those who prefer their coffee with cream and their chocolate with less bite would like the milk chocolate version better. Reduce the amount of coffee by one third if using milk chocolate.
Yield: about 14 1-inch truffles
Ingredients
7 oz. (200g) dark chocolate (chopped fine)
1/3 cup (75ml) coffee or espresso, depending on how strong you want the coffee flavor (or 1 tbsp. and 2 tsps. if using milk chocolate)
1/2 tbsp. salted or unsalted butter (optional)
1/2 cup (125ml) unsweetened cocoa for rolling the truffles
Method
Place finely chopped chocolate into a high-sided bowl or the bowl of a blender. Place coffee in a saucepan over medium heat until hot but not simmering; remove the pan from the heat. Or microwave coffee in a cup for 30 seconds.
Pour hot coffee over chocolate and blend in blender or in bowl with hand-held immersion blender. Or stir with a sturdy whisk, spatula or wooden spoon until you achieve a smooth consistency.
Add butter, if desired, and stir into the mixture until very smooth consistency is reached. Make sure all chocolate lumps are melted. Let stand at room temperature for one to two hours until ganache has set and is firm.
Scrape spoon or melon-ball cutter across surface of mixture. Dust hands with cocoa and quickly press truffle with fingertips into 1-inch (2.5cm) balls. Drop the balls into the cocoa and roll until well coated. Place on Silpat, waxed paper or parchment paper to set for several hours. Store truffles in the refrigerator in and air-tight plastic container or bag for 1 week or freeze, triple wrapped, in freezer bags for 1-2 months.
Recipe Source: Ecole Chocolat. All rights reserved.

---

post from sitemap

Read more ...

Chocolate Butter

Serve this velvety spread at room temperature with toast or croissants. Pass the chocolate butter around and let everyone spread on their own toast.


By Real Simple Magazine

Real Simple Magazine's Chocolate Butter is like a spreadable truffle.

Ecole Chocolat note: We also recommend this recipe as a quick and easy dessert. Create a dessert "bruschetta" by passing warm toasted baguette slices and make it even more unctuous by adding a drizzle of flavorful olive oil and a sprinkling of flaked or other sea salt. Or pass toasted pound cake slices warm from the oven, spread with the chocolate and top with a spoonful of raspberry jam

Yield: 1/2 cup
Ingredients
½ cup unsalted butter, room temperature
½ cup semisweet chocolate chips, melted, or make it even better with your favorite dark chocolate bar, chopped
1 tbsp. cocoa powder
Sea salt
Method
Beat butter, melted chocolate chips, cocoa powder, and a pinch salt with an electric mixer until smooth, about 1 minute. Serve at room temperature.

Real Simple Magazine. All rights reserved.

---

post from sitemap

Read more ...

Chocolate S'More Bombs

Considered one of America's most innovative pastry chefs, Executive Chef Ben Roche of Moto Restaurant in Chicago has created a tempting little sweet that literally explodes with flavor, texture and outright fun. It speaks to both a nostalgia for childhood treats and the modern sophistication beloved by trend-setting foodies and cooks.
By Moto Restaurant Executive Chef Ben Roche

Recipe From Food Arts Magazine, December 2011 | by Executive Chef Ben Roche of Moto Restaurant

Yield: 50
Graham cracker purée
Ingredients:
8 oz./240g graham crackers
3 cups whole milk
2 tbsps. dark brown sugar
Salt

Method:
Place all the above into high speed blender, blend 1-2 min. until purée becomes warm so the fat from the graham crackers can emulsify with the milk.
Chill purée in an ice bath or covered in the refrigerator.
Pour into ice cube trays, preferably a 2 part ice cube tray that makes spheres for the 'bomb' like look. Freeze overnight.
Remove frozen graham spheres from trays.
Reserve in freezer.
Chocolate Covering
Ingredients:
6 1/2 tbsps. cocoa butter
17 1/2 oz. dark chocolate

Method:
Heat cocoa butter and chocolate together in your microwave to approximately 100°F or until completely melted (stir occasionally so cocoa butter doesn't separate from the chocolate.)
Press a wooden skewer (I used lollipop sticks but a pointed skewer would probably work better) into each frozen graham cracker ball.
Dip in chocolate coating. Tap each ball a few times to remove chocolate and get a thinner and crisper chocolate shell.
Place on a plate or tray lined with plastic or a non-stick baking mat.
Remove skewer when chocolate has set (a few seconds). Make sure to leave a hole for the 'wick.'
Reserve in refrigerator a minimum of three hours for the frozen graham crackers to melt back into a liquid state.
Marshmallow 'wicks'
Ingredients:
12 dried cellophane noodles (thicker varieties work best)

Method:
Heat oil in medium saucepan over medium low heat to 350-400°F.
Deep fry cellophane noodles until they puff and crisp up (about 10 seconds); remove from oil.
Set on paper towels to drain and dry.
Break into 1 1/2 to 2 inch long 'wicks' by hand; reserve in a dry place.
Assembly
Insert wick in ball.
Place a single ball on each plate.
Light the wick; once it burns out eat the bomb and wick all in one bite!
Recipe by Executive Chef Ben Roche of Moto Restaurant. Photo © Food Arts Magazine. All rights reserved.

---

post from sitemap

Read more ...

Scotch Lover's Chocolate Truffles

We developed this simple method for making delicious truffles, here flavored with Scotch. If you prefer other liquors or liqueurs, go ahead and use them. They'll be just as yummy.
By Ecole Chocolat

Scotch Lover's Truffles combine two great flavors into one delicious treat. Photo by Ric Ernst

Cook's Notes: We used two 100g bars of 60% dark chocolate from Green & Black, but use any good chocolate that has 60% cocoa solids. We used the full amount of Scotch to get a stronger flavor, but it also made a softer truffle. Cut the cream by a tablespoon if you want a firmer truffle but more boozy flavor or just go with one tablespoon. If you prefer milk chocolate – which is also delicious with this – reduce the cream by a third. The recipe will work with other liquors or liqueurs.
Yield: about 14 1-inch truffles
Ingredients
7 oz. (200g) dark chocolate (60%), chopped fine
1/3 cup (75ml) whipping cream (or 1 tbsp. and 2 tsps. if using milk chocolate)
1-2 tbsps. Scotch
About 1/2 cup (125g) finely grated chocolate for rolling the truffles and unsweetened cocoa for dusting hands.
Method
Place finely chopped chocolate into a high-sided bowl or the bowl of a blender. Place cream in a saucepan over medium heat until hot but not simmering; remove the pan from the heat.

Pour hot cream over the chocolate and mix thoroughly with a blender or a hand-held immersion blender until you achieve a smooth consistency. You can also stir by hand with a sturdy whisk, spatula or wooden spoon.
Once chocolate is thoroughly melted, add Scotch, one tablespoon at a time, and stir well to blend. Let mixture stand at room temperature for at least one hour and up to two hours until ganache is firm.
Dust hands with cocoa. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Drop the balls into the grated chocolate and roll until well coated. Place on Silpat, wax paper or parchment paper to set for several hours.
Store truffles in the refrigerator in an air-tight plastic container or bag for 1 week or freeze, triple wrapped, in freezer bags for 1-2 months.
Recipe Source: Ecole Chocolat. All rights reserved.

---

post from sitemap

Read more ...

Chocolate-Covered Caramel Popcorn

“This is a hands-down best-seller in our store,” says Andrew Garrison Shotts of Garrison Confections. “What could be better? Fresh, salty popcorn and crunchy nuts covered in creamy caramel and then drizzled with chocolate?” We couldn't agree more.
By Andrew Garrison Shotts

Andrew Garrison Shotts | Making Artisan Chocolates | Quarry Books, 2007

Yield: 1 pound
Some tips from Garrison Shotts, the expert: Use one, plain-flavored “pop and serve” bag for the recipe. And don't try to make this in humid weather which will make the popcorn lose its crunch faster. In cool dry weather, this can be made several days ahead and stored in an airtight container.
Ingredients
2 tbsps. water
1/4 cup granulated sugar
8 tsps. brown sugar
1 tbsps. light corn syrup
1 tbsp. salted butter
1 ¾ oz. Spanish peanuts, skins removed
Pinch kosher salt
Pinch baking soda
5 cups popped popcorn
8 ½ oz. 64 percent bittersweet chocolate, tempered (see instructions)
Method
Combine the water, sugars, corn syrup, butter, and peanuts in a large, heavy-bottomed saucepan. Cook over high heat, stirring continuously, until mixture begins to thicken and reaches a medium amber color (250°F). Remove from heat and add the salt and baking soda. Stir well. Add the popcorn, stir quickly, and immediately pour onto a nonstick, flat surface. Be careful: the caramel will be very hot. Use the back of a nonstick cookie sheet to flatten out the popcorn to a 3/4-inch to 1-inch thickness. Let the popcorn cool.
To decorate: Pour the tempered dark chocolate into a pastry bag or large sandwich bag and cut a hole in a corner for an opening. Pipe stripes back and forth across the cooled popcorn. Once the chocolate has set, use a spatula to break it apart and off the nonstick surface.
Making Artisan Chocolates © 2007 Andrew Garrison Shotts. Photo © Quarry Books. All rights reserved.

---

post from sitemap

Read more ...

Strawberry Rhubarb White Chocolate Truffle

Salt is becoming almost as ubiquitous in chocolate candy as sugar and cream. That's because salt is a flavor booster like no other, whether in a sweet or savory dish. Here, the salt imparts a delightful counterpoint to the the richly sweet caramel and all of it becomes a splendid symphony of flavors and textures with the addition of chocolate.

By Ecole Chocolat

White Chocolate is a great foil for the strawberry and rhubarb flavors in this truffle. Photo by Ric Ernst

COOK'S NOTES:White chocolate is very soft as it only contains cocoa butter and dry milk powder, so you don't need much in the way of moisture – such as cream or fruit purée – to lighten it to a consistency that works great for truffles. And be careful with heat. If you get white chocolate too hot you'll find that the milk solids "burn," turning gritty and hard. Make sure to keep stirring the chocolate as you melt it. We used a home-made fruit paste, which isn't difficult to make but it does take time to cook the mixture down to its concentrated essence. It's much like old-fashioned jam that's been cooked until it's firm and thick and if you end up with more than you need for this recipe, use what's left over to top shortcake or ice cream.

Yield: About 48 1-inch truffles

Ingredients

Fruit paste
12 oz. cleaned and chopped fresh strawberries
8 oz. fresh rhubarb, chopped
½ cup granulated sugar
Truffles
1 lb. 6 oz. white chocolate, very finely chopped
6 oz. heavy whipping cream
6 oz. prepared strawberry rhubarb fruit paste

Method

Place chopped strawberries and rhubarb in a stainless steel pan. Sprinkle sugar over fruit and stir through. Let stand to extract the juices for about 15-20 minutes. Place pan over high heat and bring mixture to a boil, stirring frequently. Reduce heat to low and cook, uncovered, for 1½ to hours, until very thick and the mixture has reduced down to about 12 ounces, stirring every 20 minutes or so.

Let mixture cool completely before proceeding.

Place chopped white chocolate in a heat-proof bowl. In small saucepan, over medium heat, bring whipping cream to a low boil and pour over chopped chocolate. Let stand for two minutes, then stir mixture with a spatula until chocolate is completely melted. Stir in cooled strawberry rhubarb fruit paste. Cover and let cool to room temperature, then chill in the refrigerator until firm – about 4-6 hours or overnight.

Form truffle cream into balls and roll in confectioner's sugar or in colored sugar. Keep refrigerated, or wrap airtight and freeze for up to 2 months.

Photo © Ric Ernst/Ecole Chocolat. All rights reserved.

---

post from sitemap

Read more ...

Candy Cane Truffles

Anything minty is usually welcomed after the full and heavy meals typical of the holiday season. And here, the crème de menthe turns the traditional holiday candy cane into a grown-up treat. These would be perfect for an after-dinner nibble when a major dessert might be too much.
By Andrew Garrison Shotts

Andrew Garrison Shotts | Making Artisan Chocolates: Flavor-infused Chocolates, Truffles and Confections | Quarry Books, 2007

“Candy canes are so quintessentially winter and remind everyone of their childhood. Rolling the truffles in candy cane pieces adds a pleasing crunch that contrasts nicely with their smooth truffle center. How fresh the mint is when you buy it will dictate to some extent how strong the mint flavor of the final piece will be. If you can't find candy canes or are afraid they will make the truffles too minty, simply finish the truffles by rolling them in white chocolate. Likewise, if you prefer the candy cane crunch to the minty center, simply omit the mint flavoring and make a white chocolate ganache dipped in white chocolate and rolled in the candy cane pieces.” - Andrew G. Shotts
Yield: 30
Ingredients
6 1/2 ounces (182g) 29 percent white chocolate, chopped
2 1/2 oz. ounces or 1/3 cup minus 1 tsp (70g) heavy cream
3 sprigs fresh mint
1/16 tsp. or a splash (2g) clear crème de mènthe
2 to 4 drops natural peppermint oil
1 tbsp. (14g) salted butter, cubed; soft but not melted
To finish truffles:
12 oz. or 3 cups (336g) candy cane pieces, roughly chopped
1 lb. (453g) 29 percent white chocolate, tempered
Method
To make the ganache: Place the chopped chocolate in a medium-size bowl. Set aside.
Combine the heavy cream and the fresh mint in a small, heavy-bottomed saucepan. Cook over medium high heat until the cream mixture starts to simmer, then remove from heat and cover. Let the cream mixture steep for 15 minutes, then place the saucepan back on the stove, add the crème de menthe and the peppermint oil, and cook over medium-high heat. Once the cream mixture reaches a rolling boil, pour through a fine-mesh sieve directly over the chocolate. Let sit for 2 minutes. Stir, slowly incorporating all the ingredients. Using a candy thermometer placed in the center of the bowl, check the temperature. Once the ganache has reached 95°F (35°C), add the butter and stir well. Let the ganache sit for 30 minutes to 1 hour, or until it is firm enough to pipe. Line a baking sheet with parchment or waxed paper. Pipe or scoop the ganache onto the paper. Set aside to dry overnight. When ready, roll the ganache into smooth round balls. Place on parchment paper and set aside.
To finish the truffles: Place the chopped candy canes in a shallow bowl or casserole dish. Dip the truffles in the tempered chocolate one by one (see instructions). Immediately after dipping, roll each truffle in the candy cane pieces until it is fully covered. Let the chocolate fully set before removing the truffles from the candy cane pieces.
Making Artisan Chocolates © 2007 Andrew Garrison Shotts. Photo © Quarry Press. All rights reserved.

---

post from sitemap

Read more ...

Chocolate Salami

Chantal Coady, founder of Rococo Chocolates in London, England has been a pioneer of the fine-chocolate revolution for 30 years. In her latest book, Rococo: Mastering the Art of Chocolate, Coady shares her expertise and lets us in on the secrets of chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, her book celebrates our favorite food – chocolate.
By Chantal Coady

Chantal Coady | Rococo: Mastering the Art of Fine Chocolate | Orion Publishing Group Ltd., 2012

Yield: One large or several small sausages
Ingredients
9 oz. good quality dark chocolate (65% cocoa solids)
6.5 oz. whipping cream
2 tbsps. liquid glucose or honey
4 tbsps. softened unsalted butter, cut into small pieces
2.5 oz. almond biscotti, broken into walnut-half-sized pieces
5 oz. lightly toasted nuts (almonds and hazelnuts) or shelled untoasted pistachios, some left whole and some very roughly chopped
1 tbsp. of your favorite spirit such as whisky, brandy, or rum (optional)
2 oz. icing sugar, to dust
Method

1. Melt the chocolate in a large bowl over a bain-marie.
   
2. Pour the cream and glucose or honey into a heavy-bottomed saucepan and heat to boiling point, then remove from the heat. Slowly pour the cream and glucose mixture on to the melted chocolate, incorporating it with a rubber spatula until the mixture is smooth and glossy. Beat the butter into the ganache, or blend it in with a stick blender. Stir in the biscotti, nuts and alcohol (if using), cover and chill for a couple of hours until it is firm but malleable.
   
3. Remove the ganache from the bowl, place it on a large sheet of plastic wrap and roll it into a 2-3 inch thick roll (within the plastic wrap). Wrap it tightly in a sushi mat if you have one, to mark the surface of the roll with ridges. Chill the sausage-shaped ganache for a couple of hours until it is firm enough to slice, but not rock hard. Unwrap, and roll the ‘sausage’ in icing sugar, to give it that ‘salt cured’ salami look. Secure it with string at both ends, or tie it with a butcher’s knot to mimic a classic saucisson, and chill for a couple of hours before serving. To serve, slice into rounds.
   

Rococo: Mastering the Art of Fine Chocolate © 2012 Chantal Coady.. Photo © Orion Publishing Group. All rights reserved.

---

post from sitemap

Read more ...

Traditional-Ale Truffles

Paul A.Young is Britain's most lauded chocolatier because of his daring and dazzling flavor combinations. This is the man who invented the port and stilton truffle, and then went on to create the marmite truffle as well as the caramelized onion and rosemary truffle. Recipes for all three are in his new book, Adventures with Chocolate, which is a collection of 80 "sensational" – and the word here is used in the very best sense – recipes for bonbons as well as other unique ways with chocolate. And in case you're wondering, the port and stilton truffle – initially created for his male customers, says Young – continues to be one of the best-sellers in his shop.
By Paul A. Young

Paul A. Young | Adventures with Chocolate: 80 Sensational Recipes | Kyle Books, 2011

"The first time I combined real ale with chocolate was my first Christmas at my chocolaterie, when I needed something traditional and ended up using rich, malty London Ale. I experimented with many different chocolates, and concluded that the winning variety was Valrhona's Jivara Lait 40% milk chocolate (from Java); its malt extract and intensely creamy finish pairs perfectly with the bittersweet ale. You can choose any ale you like, but do taste it first for bitterness; you may then need to increase or decrease the sugar level in the recipe." - Paul A. Young
Yield: About 40
Ingredients
1 cup ale
1/2 cup packed light muscovado sugar
1 lb. Javanese 40% milk chocolate, chopped
14 oz. 70% dark chocolate, tempered (see instructions)
Method
Put 1/4 cup of the ale and the sugar in a saucepan and stir over low heat until the sugar is fully dissolved. Add the remaining ale and warm until you can see the alcohol's vapors being released from the surface. The ale needs only to be warm enough to melt the chocolate – overheating it will cook off the alcohol which is the natural preservative in this ganache.
Pour the ale into a blender and add the chocolate gradually on medium speed until smooth. Cool for 30 minutes and pipe into prepared shells, or leave to set in the fridge, then hand roll into truffles. Use the tempered chocolate for coating.
A simple decoration of piped milk chocolate looks good on these truffles, but is optional.
Adventures with Chocolate © 2011 Paul A. Young. Photo © Kyle Books. All rights reserved.

---

post from sitemap

Read more ...

Dark and Stormies

Fresh ginger and rum flavor the white chocolate centres, adding a delightful tropical note that is complimented by the dark chocolate coating.
By Peter P. Greweling

Peter P. Greweling | Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner | John Wiley & Sons, 2007

Yield: 180 pieces
Ingredients
6 oz. heavy cream
3 oz. ginger root, peeled and sliced
1/2 vanilla bean, scraped
1.5 oz. glucose syrup, as needed
3 oz. dark rum, Bermudan preferred
1.5 oz. butter, very soft
2 lbs. white chocolate, melted, tempered (at 86°F) (see instructions)

Method
Combine the heavy cream and ginger root. Scrape the vanilla bean into the cream mixture, then drop in the scraped pod. Bring to a boil. Remove from heat, cover, and let steep for five minutes.
Strain the aromatics out of the cream using pre-moistened cheesecloth. Wring the aromatics in the cheesecloth to ensure maximum extraction.
Return the cream to its original weight by adding milk.
Combine the flavored cream mixture with the glucose syrup. Bring to a boil.
Remove from heat, add the rum and allow to cool to 105°F.
Massage the butter into the white chocolate.
Pour 105°F-cream mixture over the white chocolate. Using a paddle, stir to emulsify.
Spread the mixture immediately into a 12-inch by 12-inch by 1/2-inch frame placed on a heavy plastic sheet. Cover and allow to crystalize overnight, at room temperature.
Remove the frame from the ganache and peel the plastic from the slab.
Precoat one side of the slab with the dark chocolate.
Cut into rectangles on a guitar, using the 15mm and 30mm strings.
Dip in the dark chocolate. Using a three-tine fork, make a wave on the surface.
Chocolates and Confections © 2007 Peter P. Greweling. Photo © John Wiley & Sons. All rights reserved.

---

post from sitemap

Read more ...

Chocolate Arbequina Truffles

Olive oil is used in both sweet and savory creations in the Mediterranean, and here, the rich fruity notes of Arbequina olives from California add delicious flavor to the chocolate truffles. Ecole Chocolat founder Pam Williams has tried these and says they are fabulous.
By California Olive Ranch

California Olive Ranch uses its arbequina olive oil to add rich flavor to these truffles.

Yield: 36 to 40 small truffles
Ingredients
8 oz. bittersweet or semisweet chocolate (60-62% cacao), chopped
5 ½ tbsps. (1.4 oz.) unsalted butter, cut into small pieces
1/3 cup California Olive Ranch Arbequina extra virgin olive oil
A pinch of fine sea salt
¼ cup unsweetened cocoa powder (preferably non-alkalized)
1 bright skinned organic or unsprayed orange for zesting (optional), washed
Method
Place the chocolate, butter, olive oil, and salt in the top of a double boiler over barely simmering water. Stir frequently until the chocolate is melted and smooth. Pour the mixture into a bowl. Cover and refrigerate for at least three hours (or up to 3 days) to harden.

Remove and let the mixture stand at room temperature for 15 or more minutes to soften very slightly.
Spread the cocoa in a shallow pie or cake pan. If desired, use a micro plane zester to grate zest from half of the orange directly over the cocoa. Scrape a tiny scoop or melon baller across the surface of the chocolate mixture to form an irregular round truffle, 1 inch or less in diameter. Place the truffle in the pie pan. Shake the pan to roll the truffle in cocoa. Repeat until all of the truffles are shaped and coated.
Remove the truffles from the cocoa to a covered container. Refrigerate to store. Remove truffles from the fridge about 10 minutes before serving.
Recipe created by Alice Medrich especially for California Olive Ranch.

---

post from sitemap

Read more ...

Milk Chocolate and Bourbon Truffles

Chocolate and spirits have a great affinity for each other, and in this truffle recipe from Chocolates El Rey, the Venezuelan producer of fine chocolate uses its milk chocolate with delicious results.
By Chocolates El Rey

Variations for finishing the truffles can include rolling them in cocoa nibs or cocoa or drizzling them with dark or white chocolate.

Yield: About 2 dozen medium truffles
Ingredients
8 oz. El Rey Caoba Milk 41% chocolate
1/3 cup heavy cream
2 tbsps. butter, at room temperature
2 tbsps. bourbon
1 lb. milk chocolate, melted and tempered
Method:
Finely chop the milk chocolate.
Bring the heavy cream to a boil. Remove from the heat and add chocolate. Whisk together until the chocolate melts and mixture is smooth.
Add soft butter and bourbon to the chocolate mixture. Whisk together until combined (do not over mix). The ganache should be about the same temperature as the butter when you add the butter (do not add butter to a warm ganache).
Allow the ganache to harden. I normally allow the ganache to sit overnight before using it.
Scoop truffles with a melon baller. Fill the scoop 3/4 full for average size truffles. Round each truffle between your palms. Chill slightly before dipping or rolling them.
Temper the chocolate:

Slowly melt 10 oz. milk chocolate in a double boiler. Melt over steaming but not simmering water.
Meanwhile, chop the remaining 6 oz. chocolate. The temperature of the chocolate should reach 120 degrees (slightly hot to touch).
Remove chocolate from heat. Add a handful of the chopped chocolate to the ganache. Stir until the chocolate is melted.
Repeat this procedure. Continue adding chopped chocolate and stirring until chocolate is beginning to set up around the edges of the bowl and the chocolate in the center of the bowl will harden within 1-1/2 minutes when it is tested by dipping a knife into it.
The chocolate is now ready to use. If there are any unmelted bits of chocolate in the bowl, move them to the side of the bowl. Should the chocolate harden too much to use, place the bowl of chocolate over a pot of hot water just long enough to warm the chocolate (do not return the chocolate to direct heat).
For rolling the truffles:

Place a little of the tempered milk chocolate on each palm.
Dip a truffle into the chocolate (halfway or so) and roll the truffle between your palms until coated with chocolate.
Set the rolled truffle on a sheetpan lined with parchment paper to dry. If the chocolate is properly tempered and you are in a cool room, refrigeration should not be necessary. The chocolate should harden within 1-1/2 minutes. If it doesn't, the chocolate is too warm and not properly tempered.
Repeat this process. Each truffle should have two coats of chocolate.
Variations:

Dip the truffles in tempered milk chocolate. Use a dipping fork and remove as much excess chocolate as possible to avoid a "foot" at the base. The dipped truffles may be decorated with white chocolate by drizzling the white chocolate over the truffles or by using a parchment bag to pipe it in a design.
Roll the truffles (as explained above) and then drop them into cocoa powder, ground nuts, or nibs, coating on all sides. This will change the appearance, texture, and flavor of the truffles.
To achieve a spiky appearance, roll the truffles around on a wire rack after the second coating of chocolate.
NOTE: Ideally, chocolates should not be refrigerated. Moisture collects on the chocolate giving it an unattractive appearance and rendering it useless (in its pure form) for melting and reusing. Truffles can be refrigerated in adverse conditions but it is not recommended.

---

post from sitemap

Read more ...

Burnt Caramel Sauce

Who would want to burn anything? Master chocolatier Michael Recchiuti knows that burning sugar brings out a great flavor. Pour this sauce over ice cream, brownies, chocolate cake or use as a flavoring for ganache or mousse. Michael talks about caramel in our Chocolate Masters Hangout.

By Michael Recchiuti

Michael Recchiuti and Fran Gage | Chocolate Obsession: Confections and Treats to Create and Savor | Stewart, Tabori & Chang, 2005

Yield: About 3 cups

Ingredients

2 cups (16 ounces) granulated cane sugar
1 cup plus 2 tablespoons (9 ounces) heavy whipping cream
1/2 cup (5-1/3 ounces by weight) light corn syrup
10 tablespoons (5 ounces) unsalted butter with 82% butterfat, at room temperature

Method

AUTHOR’S NOTE: The caramelized sugar smokes and sputters when the cream is added, so turn on the exhaust fan in your kitchen when making the sauce. Be very careful, too, as the sugar is extremely hot. Corn syrup is often added to sugar before cooking to prevent crystallization, but in this instance, it is added later, which speeds up caramelization.

1) Put the sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place over medium heat and cook, stirring occasionally with a wooden spoon, until the sugar melts. Then continue to cook, without stirring, until the sugar turns black, about 10 minutes. If any crystals form on the sides of the pan, wash them down with a wet pastry brush. Just before it turns black, the sugar syrup may foam up. If it does, reduce the heat to low and, wearing an oven mitt, carefully stir it down. When the sugar syrup is ready, it will smoke and large bubbles will break on the surface.

2) While the sugar is cooking, bring the cream to a boil in a small saucepan over medium heat. When the sugar is black, remove the pot from the heat and carefully stir in the corn syrup. Put a sieve or splatter guard over the pot. Wearing an oven mitt, slowly pour the hot cream into the sugar syrup a little at a time. The mixture will sputter and foam. Be careful, as it is very hot. Whisk in the butter.

3) Pour the finished sauce into a bowl and let cool for about 5 minutes before using. If not using immediately, let it cool to room temperature, pour into a jar, cover and refrigerate. It will keep for at least 1 month. It may separate under storage; simply stir it to recombine. To reheat, stir over low heat.

Chocolate Obsession: Confections and Treats to Create and Savor © 2005Michael Recchiuti and Fran Gage.
Photo © Maren Caruso. All rights reserved.

---

post from sitemap

Read more ...

White Chocolate Coconut Ganache Truffles

Lake Champlain Chocolates of Vermont has some great recipes and both traditional and microwave chocolate-tempering instructions. If you love coconut, this recipe from LCC's website offers a dreamy, creamy confection. Use only coconut milk if you want a creamier mixture, or add shredded coconut for texture. If you want to shape and dip your truffles, follow the instructions for tempering chocolate on their website.

By Lake Champlain Chocolates

White chocolate and coconut ganache forms the heart of these delicious truffles.

Ganache is a creamy chocolate mixture that can be used to frost cakes and other baked goodies, or can be hand rolled into truffles and coated with chocolate, cocoa powder, coconut, or anything else you decide would taste good.

Yield: About 28 truffles

Ingredients
16 oz. white chocolate
6 oz. coconut milk
8 oz. shredded, sweet coconut

Method

Melt chocolate in microwave or double boiler and cool to 90°F. Add coconut milk and mix well. Put mixture aside and let it set up. Do not refrigerate.

When mixture has set and is firm, place the bowl on top a double boiler or in the microwave until warmed throughout. Beat mixture until smooth and creamy. Add the shredded coconut and mix well. The consistency should be like spreadable frosting and can now be used this way.

If you want to make truffles, let mixture set again, either at room temperature or in the fridge for about 30 minutes. Once set, scoop mixture and roll by hand into balls. Finish by either dipping in tempered chocolate and using the back of a spoon to make spikey designs, or by rolling in cocoa, sugar crystals or shredded coconut.

---

post from sitemap

Read more ...

Salted Browned Butter Chocolate Chip Cookie Dough Truffles

Salt is becoming almost as ubiquitous in chocolate candy as sugar and cream. That's because salt is a flavor booster like no other, whether in a sweet or savory dish. Here, the salt imparts a delightful counterpoint to the the richly sweet caramel and all of it becomes a splendid symphony of flavors and textures with the addition of chocolate.
By The Cookingactress.com

Cookie Dough Truffles hit the sweet spot for cookie dough lovers!

Kayle Blogna is the woman behind the cookingactress.com blog. She adapted the recipe for these truffles from one featured on another blog, cookingclassy.com by amping up the ingredients a bit. Kayle adds chocolate-covered cocoa nibs to the filling mixture instead of the plain chocolate chips called for in the original recipe.

One word of caution when making these: Browned butter is a wonderfully fragrant and tasty ingredient here, but it's easy to burn the butter, in which case you should discard it and start over again. Burned butter doesn't taste good at all. So don't be impatient and overheat the butter. It may take a few minutes longer to achieve browning, but you'll be love the results.

Yield: about 26 truffles
Ingredients
10 tbsps. butter
Seeds of 1/2 a large vanilla bean
1 cup packed light brown sugar
2 tbsp. heavy cream
1/2 tsp. vanilla extract
1/4 tsp. fine sea salt (or table salt)
1 1/2 cups all purpose flour
1-2 tbsps. milk
1/2 cup chocolate covered cocoa nibs (or mini chocolate chips)
12 oz. chocolate coating/chocolate or 1/3 cup semisweet chocolate chips
Coarse sea salt, for sprinkling
Method
Slit open half a vanilla bean and scrape out the seeds.
To brown the butter: In a, preferably light colored saucepan, combine butter and vanilla bean seeds. Over medium heat melt the butter and whisk constantly as the butter melts, foams, bubbles, and eventually little brown specks appear, and it turns amber.
Pour into a heatproof bowl (making sure to get all the brown specks and vanilla bean seeds) and place into the freezer or refrigerator until cooled to a semi-liquid state.
In a large bowl or the bowl of a stand mixer combine cooled butter, brown sugar, cream, vanilla, and salt and beat on medium speed until fluffy.
Stir in flour and 1 tbsp. milk until combined. If needed, add milk 1/2 tbsp. at a time until you have a pliable but firm dough.
Mix in chocolate-covered cocoa nibs or chocolate chips.
Chill dough in freezer until it can easily be rolled into balls – about 30 minutes.
Line a baking sheet with wax paper. Melt the chocolate.
Once dough is ready, scoop out 1 tbsp. at a time and roll into small balls. Coat in chocolate (or drizzle the chocolate over the dough balls) and place on the prepared sheet. Sprinkle each truffle with sea salt before the chocolate sets. (If the dough becomes difficult to roll into the balls or coat in chocolate, put back in the freezer for a little while.)
Place finished truffles in the refrigerator to set. Store, chilled, in an airtight container.

---

post from sitemap

Read more ...

Cognac and Ginger Creams

Hand-made chocolates are always a welcome hostess gift, especially when they include the spark of cognac and preserved ginger, as in this sophisticated little treat from the book, Chocolate Ecstacy: 75 of the Most Dangerous Recipes Ever by Christine France.

By Christine France

The pretty outer shells, decorated with candied ginger, conceal a creamy mixture of chocolate, cognac and ginger syrup.

Christine France suggests using simple chocolate molds to give your chocolates a highly professional finish. She suggests: "Polishing the molds thoroughly with a soft cotton cloth results in really glossy chocolates that are relatively easy to remove. If they do stick, put them in the fridge for a short time, then try again. Don't chill them for too long or you may dull the surface of the chocolate."

Yield:18-20 chocolates

Ingredients

11 oz. bittersweet chocolate, finely chopped
3 tbsps. heavy or whipping cream
2 tbsps. cognac
1 tbsp. preserved ginger syrup
4 pieces of preserved ginger, finely chopped
Crystallized ginger, to decorate

Method

Polish the inside of about 18-20 chocolate molds with a soft cloth. Melt about two-thirds of the chocolate in a heat proof bowl over hot water, then spoon a little into each mold. Reserve a little of the melted chocolate for sealing the creams.

Using a small brush, paint the chocolate up the sides of the molds to coat them evenly, then invert them onto a sheet of wax paper and let set.

Melt the remaining chocolate, then stir in the cream, cognac, ginger syrup and chopped ginger, mixing well. Spoon into the chocolate-lined molds. Warm the reserved chocolate if necessary, then spoon a little into each mold to seal. Leave in a cool place (not the fridge) until set.

To remove the chocolates from the molds, gently press them out onto a cool surface. Decorate with small pieces of crystallized ginger.

Chocolate Ecstacy © 1996 Christine France. Photo © Lorenz Books. All rights reserved.

---

post from sitemap

Read more ...

Chocolate Peanut Butter Gianduja

Who can resist peanut butter and chocolate? This creamy, truffle-based dessert from Scharffen Berger Chocolate is sure to please lovers of this combo.
By John Scharffenberger and Robert Steinberg

The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate | John Scharffenberger and Robert Steinberg | Hyperion, 2006
Pastry chef Nicole Plue created this rich, smooth, nutty chocolate confection on a crunchy base using peanuts rather than the traditional hazelnuts and the recipe was included in the book, The Essence of Chocolate. Note: Scharffen Berger chocolate for baking and confections is available at many fine foods stores. Use another good quality chocolate if you can't find this brand.
Yield: 12 to 14 servings
Ingredients
Crunchy Layer

2-1/2 oz. Scharffen Berger 41% cacao milk chocolate, coarsely chopped
1/4 cup plus 2 tbsps. creamy peanut butter, at room temperature
1 1/2 cups finely crushed, thinly rolled butter cookies, such as pirouette or pirouluxe
Creamy Layer

10 oz. 41% milk chocolate, coarsely chopped
1/2 cup creamy peanut butter, at room temperature
3/4 cup whole milk
1/4 tsp. salt
1 cup heavy cream
Cocoa powder or chopped peanuts for garnish


Method
Cut a 9x21-inch piece of parchment paper and line a 9x13x1-inch or 9x13x2-inch baking pan with the parchment, allowing it to extend evenly over the two short ends.
To Make the Crunchy Layer
Combine the chocolate and peanut butter in the top of a double boiler set over gently simmering water, and stir occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in the cookies, coating all the pieces with the chocolate mixture. Spread evenly in the bottom of the prepared baking pan. Set aside.
To Make the Creamy Layer
Place the chocolate in the bowl of a stand mixer and set it over a pot of gently simmering water. Stir occasionally until the chocolate has melted and is smooth. Remove from the heat and add the peanut butter. Fit the mixer with the whisk attachment, set the bowl on the mixer, and whisk to combine.
In a small saucepan, bring the milk and salt to a boil. Add half of the milk into the peanut butter mixture, and whisk until incorporated, then whisk in the remaining milk. Increase the speed to high and whip for 5 minutes, or until the mixture is creamy and cooled to room temperature.
In a clean bowl, whip the cream just until soft mounds form; do not overwhip. Fold the cream into the peanut butter mixture. Spread it over the crunchy layer in the pan. Cover the pan and freeze until set, at least 4 hours.
To serve, run a knife along the long sides of the dessert and lift it out of the pan using the parchment "handles."
Cut into slices or other desired shapes. Dust with cocoa or sprinkle with chopped peanuts.


The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate | John Scharffenberger and Robert Steinberg | Hyperion, 2006. All rights reserved.

---

post from sitemap

Read more ...

Almond Chocolate Truffles

This easy truffle recipe replaces peanut butter with almond butter for a rich and delicately flavored treat. Toasted almonds give it a nice crunch.
By Ecole Chocolat

Almond Butter Truffles are rolled in toasted chopped almonds.

Yield: 40-45 pieces
Ingredients
4 oz./115g bittersweet or dark chocolate, chopped into small pieces
6 oz./175g milk chocolate, chopped into small pieces
½ cup/125ml plus 2 tbsps./30ml heavy cream or crème fraîche
½ cup/125ml almond butter
½ tsp/5ml pure almond extract (optional)*
8 oz./250g toasted slivered almonds, roughly chopped
Method
Bring cream to a boil in a heavy saucepan. Remove from heat.
Stir chocolate into cream using a whisk or wooden spoon. Stir until all the chocolate is melted.
Add almond butter and almond extract (if desired) and mix thoroughly. Chill in refrigerator until firm (1-3 hours).
Using a spoon or melon-ball cutter, form chilled mixture into 1-inch (2.5cm) balls and roll in chopped toasted almonds. Serve immediately or store in the refrigerator, well wrapped in plastic, for up to one week. Or wrap well in several layers of plastic and freeze.
*Almond extract adds a distinctive almond flavor, which some people don't care for, so use it only if it appeals to you.

Recipe by Ecole Chocolat. Photo by Ric Ernst. All rights reserved.

---

post from sitemap

Read more ...

Raspberry Chocolate Truffle Tart

Raspberries and chocolate pair up beautifully in this sophisticated but easy-to-make dessert. Use raspberry coulis if fresh berries aren't available.
By Lori Longbotham

Lori Longbotham | Luscious Berry Desserts | Chronicle Books, 2006

Yield: 10-12 servings
Ingredients
9 oz. chocolate cookie crumbs or chocolate wafers, broken into large pieces
1/2 cup unsalted butter, melted
Four 1/2-pints ripe raspberries
15 oz. good quality bittersweet or semisweet chocolate, chopped
1 1/2 cups heavy (whipping) cream
Pinch of salt

Method
Preheat oven to 350°F. Butter an 11-inch fluted tart pan with a removable bottom.
If using, pulse wafers in a food processor until finely ground. Add the butter and pulse until well combined. Transfer the crumb mixture to the tart pan and press evenly into the bottom and up the sides.
Bake for 12-15 minutes until the crust is set. Let cool on a wire rack.
Pulse one half-pint of raspberries in a food processor just until broken up. Pour through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
Melt the chocolate with the cream in a medium saucepan over low heat, whisking occasionally. Remove the pan from the heat and whisk in the raspberry purée and the salt.
Scatter the second half-pint of berries over the bottom of the cooled crust. Pour the chocolate mixture into the crust and smooth the top with a rubber spatula, covering the berries. Refrigerate, tightly wrapped, for at least 6 hours, or overnight. Refrigerate the reserved raspberries for the garnish.
To serve, remove the side of the pan, scatter the remaining half-pints of berries over the tart, and cut into thin wedges.
Lori Longbotham/Luscious Berry Desserts. All rights reserved.

---

post from sitemap

Read more ...

Toasted Coconut Truffles

This one's definitely for coconut lovers as it has both coconut milk in the filling and shredded toasted coconut as a covering. Use only sweetened coconut. To toast coconut, place in 350°F oven for about 5 minutes, or until light golden brown.
By Dede Wilson

Dede Wilson | Truffles: 50 Deliciously Decadent Homemade Chocolate Treats | Harvard Common Press, 2006

“Use 100 percent coconut milk in this recipe. Brands do very in thickness, but Thai Kitchen is a widely available brand with a good consistency for this recipe. Make sure to stir it before measuring. Valrhona Ivoire white chocolate and bittersweet Callebaut are great here.” – Dede Wilson
Yield: About 90 truffles
Ingredients
1/2 cup plus 2 tbsps. heavy whipping cream
7 tbsps. coconut milk
1/2 vanilla bean
1 lb. white couverture chocolate, very finely chopped
Confectioner's or icing sugar
1 lb. plus 2 oz. bittersweet couverture chocolate, very finely chopped
1 cup sweetened flaked coconut, lightly toasted
90 small fluted paper cups (optional)
Method
Place cream and coconut milk in a 2-quart wide saucepan; split vanilla bean lengthwise and scrape all of the tiny seeds into the mixture. Whisk to blend and add vanilla bean pod to mixture. Cook over medium heat until it just comes to a simmer, stirring gently. Remove from heat and let sit for 10 minutes. Remove pod, reheat to a simmer, remove from heat and immediately sprinkle white chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
Strain mixture into a shallow bowl by pressing it with a rubber spatula through a fine-mesh strainer. Cool to room temperature, cover with plastic wrap, then refrigerate until firm enough to roll, preferably overnight.

Coat your hands with confectioner's sugar and roll ganache into ¾-inch balls. Place in a single layer on a jelly-roll pan and refrigerate until very firm. Pulse toasted coconut in a food processor fitted with a metal blade until chopped.
Temper the bittersweet chocolate (see instructions). Line a jelly-roll pan with aluminum foil, shiny side up, smoothing out any wrinkles, or cover pan with a piece of acetate. Dip truffles in the melted chocolate, or roll in chocolate between your palms, making as thin and even a coating as possible. Place truffles on the prepared pan. Sprinkle each truffle with a generous amount of the toasted coconut while chocolate coating is still wet. Refrigerate until firm. Place in fluted paper cups, if desired, and serve at room temperature.
Truffles © 2006 Dede Wilson. Photo © Harvard Common Press. All rights reserved.

---

post from sitemap

Read more ...

TCHO Caramel Chocolate Popcorn

Can’t decide between popcorn, pretzels, dried fruit, and chocolate? Have them all with “TCHO Munch” – their take on caramel chocolate popcorn.
By Heather Haskell & Alana Buckley
TCHO Chocolates

TCHO Munch hits all the right notes when a snack is in order. TCHO Photo.
Yield: About 14 cups
Ingredients
12 cups popped popcorn (about 1/2 cup kernels)
2 cups broken pretzels (or pretzel chips)
3/4 cup butter
1 cup packed light brown sugar
1/2 cup light corn syrup
1 tsp. baking soda
1/2 teaspoon salt
1  1/3 cups (or one 8 oz. bag) TCHO Organic 66% Dark Chocolate Baking Drops
1 1/2 teaspoons butter (for chocolate mixture)
1 cup dried cranberries
1/4 cup TCHO Roasted Organic Cacao Nibs
Coarse sea salt, to taste
Method
Preheat oven to 250°F.

In a large roasting pan, mix and spread popcorn and broken pretzels.

Using a medium-sized heavy-bottomed saucepan, combine the butter, brown sugar, and corn syrup. Cook over medium heat for about 8 minutes, or until mixture comes to a boil.

Continue boiling for two minutes. At the end of two minutes, remove the pan from heat, and stir in baking soda.

Pour the warm mixture over the popcorn & pretzels, and sprinkle with 1/2 tsp. of salt. Stir to coat all of the pieces. Bake the mixture for 60 minutes, stirring every 15 minutes.

Remove from oven and transfer the popcorn to wax paper – try to get the pieces well distributed into a fairly even layer. Allow to cool completely.

Using a double-boiler, melt the chocolate with the 1 1/2 tsps. of butter until it’s liquid. Mix the cranberries and cacao nibs into the melted chocolate.
Spoon the chocolate/cranberry/nib mixture over the cooled caramel corn/pretzels so that roughly half the popcorn is chocolate-drenched.
Sprinkle sea salt to taste over top of the chocolate while still liquid. Allow to cool for 3-4 hours to set the chocolate.
Break into pieces, and enjoy!
TCHO Recipe Notes: This recipe has been "TCHO-ified", but the original (and outstanding) version comes to us from BrownieBites.net. If you generally prefer your salty snacks on the salty side, consider using salted butter, and be generous with the sea salt sprinkling at the end. Be careful of over-salting if the pretzels you chose are very well-salted themselves. For a slightly different look and flavor to the dish, try using our SeriousMilk™ 39% Cacao Baking Discs rather than the 66% Dark. Also, you could substitute nuts for the pretzels, blueberries for the cranberries… Be creative!

Recipe by tcho.com. All rights reserved.

---

post from sitemap

Read more ...

Milk Chocolate Rum Raisin Truffles

Guittard, legendary Bay Area chocolate maker, offers fine chocolate for cooking, baking and chocolate making at fine food stores and also online.
By Guittard

Milk Chocolate Rum Raisin Truffles are delicious with a cup of coffee.

Yield: 16-20 one-inch (2.5cm) truffles
Ingredients
1 1/2 tbsps. raisins, chopped
1 tbsp. rum
1 cup (6 oz./170g) Guittard Real Milk Chocolate Chips
3 tbsps. heavy cream
1 tbsp. unsalted butter
1/2 cup unsweetened cocoa powder
Method
Combine raisins and rum in small bowl. Soak for at least 1 hour.
Melt chips, cream and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Remove from heat; stir in rum-raisin mixture. Refrigerate at least 4 hours or until firm enough to handle.

Shape into one inch balls using a scoop or teaspoon and roll in cocoa to coat surface. Store in refrigerator until ready to serve.

Microwave instructions: Combine chips, cream and butter in 1quart microproof bowl. Heat at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until melted and smooth. Proceed as directed above.

Recipe by Guittard. Photo by Ecole Chocolat. All rights reserved.

---

post from sitemap

Read more ...

Almond Roca

This classic candy appeals to everyone: chocolate lovers, those who are nuts about almonds, and those who love the buttery crunch of caramel.

By John Scharffenberger

John Scharffenberger and Robert Steinberg | The Essence of Chocolate | Hyperion 2006

"This recipe can be doubled without any extra effort. Just make sure you use a large enough pot. Break this roca into big irregular pieces and pack them into gift tins, or store in your freezer. Fair warning — even frozen, the roca is pretty hard to resist." – John Scharffenberger

Yield: About 3 1/2 lbs.

Ingredients

1 lb. unsalted butter, cut into chunks, plus more for the pan
3 cups granulated sugar
1/4 cup plus 2 tbsps. water
1/2 tsp. freshly squeezed lemon juice
2 tbsps. light corn syrup
3 1/2 cups coarsely chopped toasted slivered almonds
9 oz. 41% milk chocolate, melted

Method

Lightly butter a 17- by 12- by 1-inch baking sheet (half sheet pan), and line with parchment paper to cover the bottom and all sides. (The butter will anchor the parchment to the pan.)

Melt the butter in a large pot over medium-high heat. Add the sugar, water, lemon juice, and syrup and and bring the mixture to a gentle boil, stirring to dissolve the sugar. Once the mixture boils, stop stirring. Brush down any sugar crystals clinging to the sides of the pot with a pastry brush dipped in water.

Clip a candy thermometer to the side of the pot and cook for 15 minutes, or until the mixture reaches 300°F. If the mixture threatens to boil over, lower the heat as necessary. (If the liquid is too shallow to measure the temperature, tilt the pot to get an accurate reading.) Resist the temptation to stir; if the caramel is not coloring evenly, swirl the pan from time to time.

Remove the pot from the heat and stir in 2 cups of the almonds. Quickly spread the caramel in an even layer on the prepared baking sheet. Let cool completely.

Spread the chocolate over the top of the caramel, then sprinkle with the remaining 1 1/2 cups almonds. Let the chocolate harden at room temperature or in the refrigerator.

Break the roca into irregular pieces. Store in an airtight container at room temperature or freeze for longer storage.

The Essence of Chocolate© 2006 John Scharffenberger and Robert Steinberg . Photo © Hyperion. All rights reserved.

---

post from sitemap

Read more ...

Dulce de Leche Coffee Truffles

Dulce de leche is a Latin invention, a thick milky caramel that can be addictive, it's so good. Here it combines with coffee to make a luscious little treat.
By Peter Greweling

Peter P. Greweling | Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner | John Wiley & Son

"Dulce de leche may be made in advance. To prevent the can from bursting, take care that it is fully immersed (at all times)." – Peter Greweling
Yield: 170 truffles
Ingredients
28 oz. dulce de leche
For the ganache
10 oz. heavy cream
1.5 oz. coffee beans, coarsely ground
Milk, as needed
2 oz. glucose syrup
15 oz. milk chocolate, unmelted, tempered, chopped
2 oz. Irish Cream liqueur
For finishing the chocolates
Milk chocolate hollow truffle shells*
Milk chocolate, untempered or tempered (see instructions), for sealing – as needed
Milk chocolate, tempered, for dipping – as needed
Instant coffee crystals, as required
Method
To make the dulce de leche
Immerse two unopened 14-oz. cans of sweetened condensed milk in a pot of simmering water for 4 hours. Remove from water and allow to cool to room temperature.
To make the ganache
Bring to a boil the heavy cream and coffee. Remove from heat, cover and let steep for five minutes.
Strain the flavored cream using pre-moistened cheesecloth. Wring the coffee in the cheesecloth to ensure maximum extraction. Return the cream to its original weight by adding milk. Add the glucose syrup to the flavored cream mixture. Bring to the boil. Pour the hot cream mixture over the chopped milk chocolate and allow to sit for 60 seconds.
Using a spoon, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all the chocolate has melted. If neccesary, place the ganache over a warm water bath (not exceeding 93°F) to melt the chocolate. Stream in the liqueur, stirring the mixture until homogenous.
Pour the ganache into a hotel pan, covering the bottom of the pan with a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until it reaches 77°F or slightly lower. The ganache should be of a thick but fluid consistency.
Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells haflway to the top with the dulce de leche.
Using another disposable pastry bag with a small opening cut in the tip, fill the shells containing the dulce de leche to the top with cooled ganache. Allow the filling to crystalize at room temperature until the top is solid, approximately 1 hour.
Seal the truffles either with untempered milk chocolate, using a sealing tray, or with tempered milk chocolate, using a paper cone.
Using a round dipping fork, dip the truffles in the tempered milk chocolate. As the chocolate begins to set, drop a pinch of instant coffee crystals on top of each piece.
Chocolates and Confections © 2007 Peter P. Greweling. Photo © John Wiley & Sons. All rights reserved.

---

post from sitemap

Read more ...

White Chocolate Fruit and Nut Bark

Chocolate nut bark is an easy-to-make and delicious treat that gets even better with the addition of dried fruit and marshmallows. White chocolate looks festive, but you can use any favorite chocolate with this recipe. This also works well with toasted slivered almonds.
By Dwayne Ridgaway

Dwayne Ridgaway | The Gourmet's Guide to Cooking with Chocolate | Quarry Books, 2010

“Blueberries, cherries, cranberries and strawberries are all popular dried fruit options now – we've come a long way since the days of California raisins and prunes. A bit more decadent than they are on their own, cranberries, blueberries and golden raisins are bathed in a velvety white chocolate in this bark recipe.” – Dwayne Ridgaway
Yield: About 2 dozen pieces
Ingredients
12 oz. white chocolate chips or squares, chopped
1/2 tsp. orange extract
1/4 cup chopped golden raisins
1/4 cup dried blueberries
1/2 cup mini marshmallows
1/2 cup dried cranberries, divided
3/4 cup coarsely chopped pecans
Method
Melt the chocolate in the top of a double boiler. Add the orange extract, golden raisins, blueberries, marshmallows, ¼ cup of the dried cranberries, and ¼ cup of the pecans. Stir to combine. Line a 9 x 12-inch sheet pan with waxed paper. Spread the mixture evenly over the waxed paper into an 8 x10-inch rectangle. Sprinkle the remaining dried cranberries and pecans over the top, pressing them into the chocolate just so they stick. Let stand to cool for about 10 minutes. Cover and refrigerate until hardened, about 2 hours. When ready to serve, cut into bars or simply break into pieces.
The Gourmet's Guide to Cooking with Chocolate © 2010 Dwayne Ridgaway. Photo © Quarry Books. All rights reserved.

---

post from sitemap

Read more ...

Mrs. D's Chocolate Peanut Fudge

Fudge is one of those childhood treats that reserves a special place in the heart of many chocoholics. And Mom's home-made fudge is the best of all. This recipe calls for peanuts, but you can use any favorite nut, or a combination of nuts.

By Marcel Desaulniers

Death by Chocolate: The Last Word on a Consuming Passion | Marcel Desaulniers | Random House,1992

“Temperature to time ratio is very important in this recipe. If the fudge mixture takes too long to reach the desired temperature, the liquid in the milk will evaporate, resulting in a grainy-textured fudge. If the cooking temperature is too high, evaporation will take place and once again you get a grainy textured fudge. . .The key factor is the time (22-25 minutes) to reach the desired temperature. . .You can use any unsalted peanuts, or, for that matter, use walnuts, hazelnuts, cashews, or pecans. You can even go crazy and make a mixed-nut chocolate fudge. The fudge may be stored in a sealed container at room temperature for several days. It will actually keep substantially longer; however, the fudge will get quite hard after a couple of weeks." – Marcel Desaulniers

Yield: 1.5 lbs.

Ingredients

7 oz. unsalted shelled peanuts
3 tbsps.plus 1/2 tsp. unsalted butter
l lb.caster sugar*
8 oz. milk
2 oz. cocoa powder
Pinch of salt
1 tsp. pure vanilla essence

Method

Preheat the oven to 325°F (170°C).

Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 6 to 7 minutes. Remove the peanuts from the oven and set aside until needed.

Lightly coat the insides of a 9- by 9- by 2-inch square cake tin with 1/2 tsp. butter.

Heat the sugar, milk, cocoa powder, and salt in a 2-quart saucepan over medium heat. Stir until the mixture is smooth and the sugar is dissolved. Bring to a boil, then adjust heat to medium-low and allow the mixture to cook until it reaches a temperature of 245°F, about 22 to 25 minutes. Use a rubber spatula to scrape down the saucepan every 5 to 6 minutes. Remove the pan from the heat. Vigorously stir in the butter and the vanilla. Fold in the peanuts and pour into the prepared cake tin. Allow to cool to room temperature, about 45 minutes. Cut into the desired size and serve.

*Caster sugar is granulated sugar with a very fine grain. It's also known as berry sugar or super-fine sugar. It is not icing sugar. If you can't find caster sugar, just whirl regular granulated sugar in a processor for a few minutes.

Death by Chocolate © 1992 Marcel Desaulniers.| ©Photo, Random House. All rights reserved.

---

post from sitemap

Read more ...

Cacao Bean Bittersweet Chocolate Truffles

This recipe calls for Scharffen Berger's products, which are available by mail order or at Whole Foods. Other fine chocolate nibs and bars can be substituted.
By Dede Wilson

Dede Wilson | Truffles: 50 Deliciously Decadent Homemade Chocolate Treats | Harvard Common Press, 2006

"Cacao beans, from which we get all of our wonderful chocolate, are now available in raw form. Called cacao (or cocoa) nibs, they look like tiny brown nuggets similar in shape to kasha or buckwheat groats. Cacao nibs are not sweet, but they have intense chocolate flavour unlike any other product. In this recipe, they are steeped in cream to add flavor to the ganache and chopped for use as a topping." – Dede Wilson
Yield: 55
Ingredients
1 cup heavy whipping cream
1/4 cup plus 4 tsps. cacao nibs
10 oz. Scharffen Berger Nibby Bar chocolate (8 oz. finely chopped, 2 oz. in rough chunks)
Dutch processed cocoa powder
55 small fluted paper cups (optional)
Method
Place cream in a 2-quart wide saucepan and add ¼ cup cacao nibs. Cook over medium heat until it just comes to a simmer. Remove from heat and let sit for 10 minutes; strain out nibs and discard. Reheat to a simmer, remove from heat, and immediately sprinkle 8 ounces finely chopped chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or you may refrigerate ganache until firm, about 4 hours.)
Place remaining nibs and chocolate in the bowl of a food processor fitted with a metal blade. Process by pulsing on and off until both are finely ground but not powdery; place in a small bowl. Coat our hands with cocoa powder and roll ganache into 3/4- to 1-inch balls.
Toss truffles in chocolate-nib coating. Place in fluted paper cups, if desired, and serve at room temperature.
Truffles © 2006 Dede Wilson. Photo © Harvard Common Press. All rights reserved.

---

post from sitemap

Read more ...

Pistachio-Kirsch Truffles

This is a sophisticated take on those ubiquitous cherry cordial bonbons. Shelling pistachios will give you fresher product, but it can be a tedious job. If your market carries shelled pistachios in the refrigerator section, it's likely they're pretty fresh. If not sure, just ask.

By Andrew Garrison Shotts

Andrew Garrison Shotts | Making Artisan Chocolates: Flavor-infused Chocolates, Truffles and Confections | Quarry Books , 2007

"Pistachios and cherries are a classic combination. You may have tried cherry truffles that hold an entire cherry, often macerated in liqueur, in their centers. My recipe is easier to make and the truffles still have a nice fruity flavor. If you want to boost that flavor, you can add a couple drops of natural cherry extract. I like rolling these truffles in granulated pistachios for both the flavor and the crunch. Use the freshest pistachios you can find and, if possible, shell the nuts yourself. If you want to alter the recipe slightly, dip the truffles in white chocolate before coating them with the nuts. This will create a somewhat sweeter overall flavor." – Andrew Garrison Shotts

Yield: 30

Ingredients

2 oz. (56g) 64 percent bittersweet chocolate, chopped
3 oz. (84g) 55 percent semisweet chocolate,chopped
3 1/2 oz.or 6 1/2tbsps. (91g) heavy cream
1 tsp. (7g) light corn syrup
1 tbsp. (14 g) salted butter, cubed, soft but not melted
1 tbsp. (14 g) Kirsch
To finish truffles:
12 oz. (336g) pistachios, shelled, lightly toasted, finely chopped
1 lb. (453g) 64 percent bittersweet chocolate, tempered (see instructions)

Method

To make the ganache: Place the chopped chocolate in a medium-size bowl. Set aside. Combine the heavy cream and the corn syrup in a small, heavy-bottomed saucepan. Cook over medium-high heat while continually stirring. Once the cream mixture comes to a rolling boil, pour directly over the chocolate and let sit for 2 minutes. Stir, slowly incorporating all of the ingredients, allowing the chocolate to fully melt. Using a candy thermometer placed in the center of the bowl, check the temperature. Once the ganache has reached 95°F (35°C), add the butter and Kirsch, and stir well. Let the ganache sit for 30 minutes to 1 hour, or until it is firm enough to pipe. Line a baking sheet with parchment or waxed paper. Pipe or scoop the ganache onto the baking sheet. Set aside to dry overnight. When ready, roll the ganache into smooth, round balls. Place on parchment paper and set aside.

To finish the truffles: Place the pistachios in a shallow bowl or casserole dish. Dip the truffles in the tempered chocolate one by one. Immediately after dipping, roll each truffle in the pistachios until it is fully covered. Let the chocolate fully set before removing the truffles from the pistachios.

Making Artisan Chocolates © 2007 Andrew Garrison Shotts. Photo © Quarry Press. All rights reserved.

---

post from sitemap

Read more ...

Caramelized Cocoa Nib White Chocolate Bark

White chocolate can be too sweet for some, but here, the caramelized crunch of cocoa nibs helps temper the sweetness.
By Michael Recchiuti & Fran Gage

Michael Recchiuti & Fran Gage | Chocolate Obsession: Confections and Treats to Create and Savor | Stewart, Tabori & Chang 2005

"Cocoa nibs, bits of roasted and shelled cocoa beans, have a tannic, smoky flavor with a hint of the chocolate they will become after chocolate makers treat them to a long, slow mixing with cocoa butter and sugar. Caramelizing them softens their rough edges. In this bark, they are a perfect for the sweetness of the white chocolate. The caramelized nibs will keep indefinitely and can be used in ice cream or other confections." – Michael Recchiuti
Yield: about 24 pieces
Ingredients
1 tsp. unsalted butter with 82% butterfat
Scant 1 1/2 cups (6 oz.) cocoa nibs
1/2 cup granulated cane sugar
1 1/2 cups (l4 oz. by weight) tempered white chocolate
Method
Caramelize the nibs
Put a piece of parchment paper or a nonstick baking liner on a work surface. Measure the butter and put it next to the stove.
Put the nibs and sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place the pot over high heat and vigorously stir the mixture with a wooden spoon. As the sugar cooks, the mixture will smoke. When only a few specks of sugar remain unmelted, remove from the heat and stir in the butter. The nibs will glisten and separate into small clumps.
Scrape the nibs onto the parchment paper or baking liner and spread out the individual clumps. Let cool to room temperature and then break into 1/4-inch pieces. Store them in a zippered plastic bag at room temperature.
You will need 1 cup (4 oz.) caramelized nibs for the bark. Reserve the remaining caramelized nibs for other uses.
Make the bark
Line the bottom of an 8-by-12-inch sheet pan with parchment paper. Pour the chocolate into the prepared pan. Spread it evenly with a small offset spatula. Tap the pan on a work surface to even the top.
Sprinkle the caramelized nibs over the chocolate. When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knife into 2-inch squares or other fanciful shapes of your choice. Leave the bark at room temperature until it is completely set, about t hour, and then separate the pieces.
Store in a cool, dry place, not in the refrigerator.
Chocolate Obsession © 2005 Michael Recchiuti and Fran Gage. Photo © Stewart, Tabor & Chang. All rights reserved.

---

post from sitemap

Read more ...

Orange Truffles

These unusual looking bonbons have a visual texture that is quite appealling. The recipe is geared to professional chocolatiers and makes a large amount.

By Jean-Pierre Wybauw

Jean-Pierre Wybauw | Fine Chocolates, Great Experience | Lannoo, 2004

Yield: About 5 lbs.

Ingredients

1 cup whipping cream
1 cup corn syrup
1 cup butter
1/2 cup (5 or 6) egg yolks
1 cup sugar
3/4 cup orange juice
3 3/4 lbs. milk chocolate, chopped
1 cup Cointreau concentrate 60% or Cointreau Liqueur
2 lbs. melted dark chocolate
1 lb. each dark and white chocolate, flaked

Method

Heat the cream together with the corn syrup and the butter. Whip the egg yolks and sugar and quickly add to the warm cream. Continue to heat mixture to approximately 194°F.

Add orange juice and boil for a short time. Fold in the chocolate and then the liqueur. Leave the mixture to cool. Quickly smooth out the ganache in a mixer with paddle attachment.

Pipe ganache into long strips and allow to crust slightly. Dip the pieces into melted dark chocolate. Immediately roll into a mixture of dark and white chocolate flakes.

Fine Chocolate, Great Experience © 2004 Jean-Pierre Wybauw. Photo ©Lannoo. All rights reserved.

---

post from sitemap

Read more ...

Lemon Verbena Ganache

Modern chocolatiers love experimenting with unusual flavour combinations. This recipe takes full advantage of the fragrant herb, lemon verbena.

By Michael Recchiuti & Fran Gage

Michael Recchiuti & Fran Gage | Chocolate Obsession: Confections and Treats to Create and Savor | Stewart, Tabori & Chang, 2005

"Lemon verbena is a small shrub with green leaves that possess an intense lemon scent with floral tones. It's so appealing that it is used in perfumes as well as in foods. If you have a plant, or know someone who does, gather the leaves and dry them. If you're not making the ganache right away, gently put the leaves in an airtight container and store at room temperature; they will keep their heady aroma for up to 4 months. Because the lemon verbena needs to be dried and then steeped in cream, you will need to start making the recipe at least 2 days before you plan to make the ganache." – Michael Recchiuti

Yield: About 50 dipped squares or round truffles

Ingredients

For the Lemon Verbena
Several fresh lemon verbena sprigs (about 100 small leaves)

For the Ganache
1 cup plus 3 tbsps. (9.5 oz.) heavy whipping cream
1/3 cup plus 2 tsps. (3 3/4 oz. by weight) invert sugar (stir before measuring)
3/4 cup dried whole lemon verbena leaves
9 oz. 61% to 70% chocolate, finely chopped
5 tbsps. (2% oz.) unsalted butter with 82% butterfat, very soft (75°F)
1/4 cup melted untempered 61% to 70% chocolate, if dipping squares

Tempered 61% to 70% chocolate for dipping squares, or unsweetened natural cocoa powder for rolling truffles

Method

Dry the lemon verbenaArrange the lemon verbena sprigs in a single layer on trays of an electric dehydrator or on a baking pan. Set the dehydrator or oven temperature to 105°F, and dry the leaves until no moisture remains and they are brittle, 12 to 24 hours. Carefully separate the leaves from the stems, keeping the leaves whole. You should have 3/4 cup leaves. Discard the stems.

Make the ganache
Stir the cream and invert sugar together in a medium saucepan. Bring to a boil over medium heat, remove from the heat, and stir the lemon verbena leaves into the cream. Cover the top of the pan with plastic wrap. When the cream has cooled to room temperature, transfer it to a bowl, cover, and refrigerate overnight or up to 3 days.

Line the bottom and sides of an 8-inch square baking pan with plastic wrap.

Put the chocolate in a medium stainless-steel bowl and set the bowl over a pot of simmering water. Heat, stirring occasionally, until the chocolate melts and registers 115°F on an instant-read thermometer. Lift the bowl from the pot.

When the chocolate is almost at 115°F, bring the infused cream to a simmer and strain it through a sieve lined with cheesecloth into 2-cup liquid measure. When the liquid has run through, pick up the cheesecloth and squeeze the remaining drops into the sieve. If necessary, add cream to bring the volume to 9 1/2 ounces. Check to make sure the temperature is at 115°F and adjust if necessary.

Pour the chocolate and cream into a 1-quart clear vessel. Blend with an immersion blender using a stirring motion and making sure you reach the bottom of the vessel. The ganache will thicken, become slightly less shiny, and develop a pudding-like consistency. Add the butter and incorporate it with the immersion blender.

Pour the ganache into the lined pan. Spread it as evenly as possible with a small offset spatula. Allow the ganache to cool at room temperature until it has set, 2 to 4 hours. Cover the pan with plastic wrap and refrigerate until you are ready to dip squares or roll truffles.

Dip the ganache squares in chocolate or make truffles

See instructions for tempering chocolate.

Lift the square of ganache from the pan, turn it over onto a work surface, and remove the plastic wrap. If you are dipping squares, apply a thin coat of melted untempered (115°F) 61% to 70% milk chocolate to one side of the ganache square with a small offset spatula. (If you are making truffles, don't apply the chocolate coating.) Let the chocolate harden. Turn the ganache square over and trim the edges. Cut the ganache into 1-inch squares with a knife dipped in hot water and wiped dry before each cut and wiped clean after each cut.

If you are dipping squares, temper the chocolate and then dip the squares. Store the dipped chocolates in a cool, dry place, not in the refrigerator.

If you are making truffles, dust your palms with cocoa powder, roll the ganache squares into balls, and then coat with cocoa powder. Place the truffles in a bowl or plastic bag that contains enough cocoa powder to keep them from sticking together. Store in the refrigerator, but remove them 30 minutes before serving.

Chocolate Obsession © 2005 Michael Recchiuti and Fran Gage. Photo © Stewart, Tabor & Chang. All rights reserved.

---

post from sitemap

Read more ...