February 2015 | How to use Chocolate

Feb 27, 2015

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

Dark and Stormies

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.

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

Chocolate Arbequina Truffles

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.

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

Milk Chocolate Bourbon Truffles

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.

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

Burnt Caramel Sauce

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.

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 Coconut Ganache Truffles

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.

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

Salted Browned Butter Chocolate Chip Cookie Dough Truffles

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.

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

Cognac and Ginger Creams

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.

Feb 26, 2015

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
Chocolate Peanut Butter Gianduja

Chocolate Peanut Butter Gianduja

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.

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 Chocolate Truffles

Almond Butter Chocolate Truffles

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.

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
Raspberry Chocolate Truffle Tart

Raspberry Chocolate Truffle Tart

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.

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

Toasted Coconut Truffles

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.

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 Caramel Chocolate Popcorn

TCHO Caramel Chocolate Popcorn

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.

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

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.

Feb 25, 2015

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

Almond Roca

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.

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

Dulce de Leche Coffee Truffles

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.

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

White Chocolate Fruit and Nut Bark

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.

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

Mrs. D's Chocolate Peanut Fudge

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.

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

Bittersweet Chocolate Truffles

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.

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

Pistachio-Kirsch Truffles

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.

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

Cocoa Nib White Chocolate Bark

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.

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

Orange Truffles

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.

Feb 24, 2015

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

Lemon Verbena Ganache

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.

Fresh Chocolate Truffles with Lavender and Fennel

The lavender and fennel flavors are infused into the cream used in the ganache to create this delicious and unusual truffle. The recipe is from Green and Black's new cookbook, Unwrapped ($19.99, Kyle Cathie), which has 100 recipes “to tempt, tease and torment lovers of this food of the gods.”

By Green & Black's Chocolate

Fresh Chocolate Truffles with Lavender and Fennel

The combination of culinary lavender and sweet fennel seeds makes for an unusual but fabulous flavor profile with these truffles.

Yield: 28

Ingredients

1/2 tsp. whole fennel seeds
6 ounces Green & Black's Organic Dark Chocolate with 70% cocoa solids
2/3 cup heavy cream
2 tbsps. unsalted butter, diced
1 tsp. pesticide-free dried lavender
2 tbsps. granulated sugar
1/4 cup organic unsweetened cocoa powder

Method

Place the fennel seeds in a small, heavy skillet over medium-high heat. Toast the seeds until fragrant, about 3 minutes (watch carefully, so they don't burn). Using a spice grinder or mini-food processor, grind to a fine powder, about 30 seconds. Set aside.

In a food processor, grind the chocolate to a fine powder, about 10 seconds. Pour ground chocolate into a medium-sized, heatproof bowl, and set aside.

Place the cream and butter in a small, heavy saucepan and bring to a boil over high heat, about 1-2 minutes. Once boiling, remove from heat and stir in the lavender and fennel seeds. Cover and steep for 10 minutes.

Strain the infused cream into the bowl with the ground chocolate, pressing on the solids in the strainer with the back of a spoon. Discard solids remaining in the strainer. Add the granulated sugar to the chocolate-cream (ganache) mixture. Whisk the chocolate, cream, and sugar together until smooth. If not completely smooth, place the bowl over a pan of simmering water to help melt the chocolate a little more. Cover the bowl with plastic wrap and refrigerate for about 2 hours until the mixture is thick enough to scoop.

When ready to form truffles, sieve the cocoa powder into a small- to medium-sized bowl to break up any clumps. Set the large platter that you'll be using for storing the truffles next to it. Remove the ganache from the fridge.

Using a teaspoon melon baller or teaspoon measurer and your hands, form balls out of the ganache. Dredge the balls in the cocoa, shake off any excess, and place the finished truffles on the platter. Continue making truffles until all of the ganache has been used up.

Chill truffles for 30 minutes or more, and serve.

© 2008 Green & Black's Chocolate Limited. All rights reserved.

Ghirardelli® English Toffee

Turning sugar into toffee or caramel seems a magical process, but it's one that must be closely monitored. You'll need a candy thermometer and read the recipe carefully as to what to do at certain temperatures. As for the chocolate, Ghirardelli is wonderful for candy-making, but if you can't find it or order it, substitute another fine chocolate.

By Ghirardelli

Ghirardelli® English Toffee

Source: Ghirardelli Chocolates

Yield: About 1 1/4 lbs.

Ingredients

8 oz. 60% Cacao Bittersweet Chocolate Baking Bar

¾ cup pecans, finely chopped

1 cup butter

1 cup sugar

2 tbsps. water

1/8 tsp. salt (optional)

1 tsp. pure vanilla extract

Method

Heat oven to 350°F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.

With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.

In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305°F (hard-crack stage), stirring occasionally (watch closely after it reaches 290°F because the temperature will increase rapidly).

When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.

Cool at room temperature for 45 minutes, or until hard. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into the chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.

© 2011 Ghirardelli Chocolate Company

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 Chocolate Truffles

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.

Boule d'Amande

Fran Bigelow is a North American Grand Dame of fine chocolate, after opening her first shop in 1982. She has several upscale chocolate shops in Seattle and a thriving online chocolate business. In this easy recipe, she gives you the choice of using tempered chocolate or not. Either option makes for a delicious treat.

By Fran Bigelow

Boule d'Amande

Fran Bigelow | Pure Chocolate: Divine Desserts and Sweets | Broadway Books, 2004

“These elegant milk-chocolate spheres have it all: a creamy milk-chocolate center, a crisp dark chocolate shell, a crunchy coating of toasted nuts. They are a wonderful choice for the beginning candy maker. Milk chocolate is much easier to work with than dark chocolate, almost everyone loves it, and you have the added bonus of toasted almonds covering any imperfections in the dipping. (Let's not forget that milk chocolate and almonds are one of the classic childhood candy bars.) Boules have the highest success rate of all the candies in my holiday classes. Make sure to scoop small enough centers since the little balls keep growing as they take on their coatings.” – Fran Bigelow

Yield: 60 to 70 pieces

Ingredients

1 cup heavy cream
1 lb. milk chocolate (preferably 36-46% cacao), finely chopped
1 recipe tempered semi-sweet chocolate (see instructions (optional)
3 cups whole almonds, toasted and finely chopped

Method

Have ready two 9-by-13 inch or quarter-sheet pans or 1 half-sheet pan lined with parchment.

In a saucepan, heat the cream over medium-high heat just until it begins to boil. Remove from the heat. Add the finely chopped milk chocolate. Using a rubber spatula, stir until smooth.

Pour the mixture into a bowl. Cover with plastic wrap touching the top and let set at room temperature for 6 to 8 hours, until firm enough to scoop or pipe.

When the ganache is set, gently stir a few times with a rubber spatula. Spoon into a pastry bag fitted with ½-inch round tip. Pipe round balls, about 3/4 inch in diameter, onto a parchment-lined pan. (You can also use a melon baller or small scoop to form the centers.) Let set at room temperature until firm to the touch, about 2 hours.

Then gently roll the balls in the palms of your hands to round out their shape. (If you choose not to dip in tempered chocolate, roll in chopped almonds to coat.) Place balls back on the parchment-lined pan. Let set until firm to the touch, about 2 hours.

When ready to dip, spread the chopped almonds on a sheet pan.

Dip each chocolate ball in tempered chocolate to coat evenly, shaking off the excess. Then immediately drop each chocolate in the nuts. Wait 5 to 10 seconds, then roll to completely cover. Let set 2 to 3 minutes, transfer to a parchment-lined sheet, and let set completely.

Stored between 60° and 68°F, the chocolates can be kept up to two weeks.

Pure Chocolate © 2004 Fran Bigelow. Photo © Broadway Books. All rights reserved.

Port Pralines

These exquisite chocolates are flavored with port and require a fair degree of chocolate making skill as well as some specialty equipment. Bonbons are called pralines in Belgium, where the author is a highly respected chocolatier.

By Jean-Pierre Wybauw

Port Pralines

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

Yield: About 4 lbs.

Ingredients

1 3/4 cups whipping cream
1/2 cup (5 to 6) egg yolks
1/2 cup granulated sugar
1 cup port
1 1/2 lbs. milk chocolate, finely chopped for moulded pralines or 2 lbs for slabbed pralines
4 tbsps. butter
1 lb. plus 2 oz. dark chocolate, tempered (see instructions)

Method

For moulded pralines

Bring 2/3 of the cream to the boil. Combine the sugar with the egg yolk and fold into 1/3 of the cream. Mix into hot cream and heat until mixture thickens. You are making a custard so be careful not to heat to simmer or you will scramble the eggs.

Remove from heat. Add port and then 1 1/2 lbs milk chocolate, and finally the butter. Stir until chocolate is melted.

Fill moulds with tempered chocolate of your choice and allow shells to harden at a cool room temperature. Pipe chocolate mixture into chocolate shells with a piping bag. Allow to slightly crust. Seal with tempered chocolate. Allow to harden at a cool room temperature and unmold.

For dipped pralines

Bring 2/3 of the cream to the boil. Combine the sugar with the egg yolk and fold into 1/3 of the cream. Mix into hot cream and heat until mixture thickens. You are making a custard so be careful not to heat to simmer or you will scramble the eggs.

Remove from heat. Add port and then 2 lbs milk chocolate, and finally the butter. Stir until chocolate is melted.

Prepare a frame (to a thickness of 1/2 inch) or baking sheet by lining it with either parchment or silicon mat to prevent the chocolate mixture from sticking.

Pour the chocolate mixture into the prepared frame or pan to a thickness of 1/2 inch and allow to harden overnight at a cool room temperature.

Remove hardened mixture from frame or pan. Turn slab upside down on cutting board and remove parchment or silicon mat. Cut slab into rectangles or squares. Dip the pieces into tempered dark chocolate. Garnish immediately.

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

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

Chocolate-Covered Caramel Popcorn

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.

Feb 23, 2015

Truffle D’epice

The year-end holiday season – whether it involves Christmas, Hanukkah, Kwanzaa or some other treasured family celebration – evokes nostalgia in many of us, says Ecole Chocolat graduate and master chocolatier Elaine Hsieh of EH Chocolatier in Somerville, MA. Hsieh developed the holiday chocolate truffle recipe that follows.

By Elaine Hsieh

Truffle D’epice

Once the chocolate spice ganache has set, roll the truffles in cocoa powder.

Yield: approximately 50 pieces

Ingredients

1 ¾ tsps. ground ginger
1 tsp. vanilla extract
1 ¼ tsps. cinnamon
¾ tsp. allspice
6 oz. heavy cream
3 oz. corn syrup
10.5 oz dark chocolate (around 65%), chopped into small pieces
2.5 oz unsalted butter, softened to room temperature (75°F)
Cocoa powder, for finishing

Method

1. Add cream, corn syrup, ground ginger, vanilla extract, cinnamon, and allspice in a small saucepan and bring to a boil over medium heat.
2. Take off the heat and cover with lid to infuse for 15 minutes.
3. Remove the lid and bring cream mixture back to a boil.
4. Wait until bubbles disappear and then pour over chocolate. Shake bowl a little to settle the chocolate so it’s covered with the cream. Wait a couple of minutes.
5. Stir the melted chocolate starting in the middle of the bowl with a spatula. Continue mixing until the ganache comes together, looks and feels a little thicker and looks like chocolate pudding.
6. If the ganache appears to be separating and not coming together (appears oily, slides around the bowl), check the temperature and bring to 97-98°F. Then use an immersion blender to mix, keeping the blade below the surface to avoid incorporating air.
7. Add the softened butter and incorporate until the butter is completely gone.
8. Set bowl aside and cover with plastic wrap. Wait until at room temperature and firm.
9. Use either a very small ice cream scoop, melon baller, or two small spoons and scoop out balls of ganache onto a jelly pan lined with parchment or silpat.
10. Allow to firm up further in fridge for at least 2 hours.
11. Dust palms with cocoa powder, roll the scoops into balls, and then coat them with cocoa powder or finely chopped chocolate.
12. Can be kept in a plastic ziplock bag with enough cocoa powder to keep them from sticking to each other. Keep refrigerated. Take out 30 minutes before serving. They will keep up to two weeks.

Cook's Note: Your best bet for sure success is to use the highest quality chocolate you can find. And if you're planning to make these ahead of time and want to keep them as fresh as possible, place them in an airtight container, wrap very well and freeze for up to two months. When ready to serve or prepare as a gift, take truffles out of the freezer and let sit at room temperature for several hours before unwrapping.

Chocolate Coconut Bar

Making beautiful chocolates is both an art and a skill and British chocolate and pastry whiz William Curley demonstrates his mastery on all counts in his new book, Couture Chocolate, covering both bonbons and pastries. Here's a coconut chocolate bar that's easy to make and irresistibly delicious.

By William Curley

Chocolate Coconut Bar

William Curley | Couture Chocolate | Aurum Press Ltd., 2011

"After I enrolled at Glenrothes Technical College, this was one of the very first things I was taught by Dave Bryson. He was the head baker and confectioner at a famous bakery in Fife, and a great inspiration to me in my younger days."
- William Curley

Yield: about 25 small bars

Ingredients

9 1/2 oz. (generous cup) ready-made coconut purée or unsweetened coconut milk
2 oz. invert sugar*
1 lb. fine white chocolate, finely chopped
8 oz. dessicated (shredded, dried) coconut, lightly toasted
1 lb. 2 oz. tempered fine dark (bittersweet) chocolate (see instructions)

Method

Put the coconut purée or coconut milk and invert sugar in a saucepan and bring to the boil. Gradually pour this over the white chocolate in a mixing bowl, stirring continuously to form an emulsion. Mix in the toasted coconut. Pour the coconut ganache into a 28x35 cm (11x14 inch) deep-sided baking tray (sheet) lined with silicone (baking) paper. Leave to set overnight in a cool, dry area.

To finish, turn the ganache out of the baking tray (sheet) and cut into 25 small rectangles (about 7.5x2.5 cm/3x1 inch) each, then use a dipping fork to coat in the tempered chocolate and decorate with the prongs of the fork. Leave to set fully in a cool, dry area. Store in an airtight container and consume within 1 week (or sooner if not using invert sugar).

*Note: If you cannot get invert sugar, you can substitute the same amount of soft brown sugar, says Curley, who adds that the bars will have a shorter shelf life as a result.

Couture Chocolate © 2011 William Curley. Photo © Aurum Press Ltd.. All rights reserved.

Extra-Bitter Chocolate Swirl Ice Cream

Michael Recchiuti, a top San Francisco chocolatier, offers this recipe for a fabulous vanilla and chocolate swirl ice cream flavored with real Tahitian vanilla beans, not extract. You will need to start making the ice cream two days ahead of serving as the vanilla is steeped overnight in the milk to intensify the flavor.
By Michael Recchuiti

Chocolate Swirl Ice Cream

Recchiuti Confections, recchiuti.com

Yield: 1 quart
Ingredients
1-1/4 cups whole milk
2/3 cup granulated sugar, divided into halves
1/2 Tahitian vanilla bean, split horizontally*
6 extra-large egg yolks
1-1/2 cups heavy whipping cream
1/2 cup Recchiuti Extra-Bitter Chocolate Sauce**
Method
Stir the milk and 1/3 cup of the sugar together in a small saucepan. Scrape the vanilla seeds from the bean into the pan and then add the bean. Bring the milk to a boil over medium heat. Remove from the heat, cover the top of the pan with plastic wrap, and let steep at least 1 hour at room temperature, or preferably overnight in the refrigerator.
Strain the milk through a fine-mesh sieve and return to the saucepan. Bring to a simmer over medium heat.
While the milk is reheating, combine the egg yolks and remaining 1/3 cup sugar in the bowl of a stand mixer fitted with a whip attachment. Beat on medium-high speed until the mixture is pale and thick and forms a ribbon when the whip is lifted from the bowl, 3 to 5 minutes.
Switch the mixer to low speed. Slowly pour the hot milk mixture into the bowl and beat just until combined. Do not beat to froth.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard coats a spoon and registers 160° F on an instant-read thermometer, about 5 minutes. Pour through the fine-mesh sieve into a bowl and stir in cream. Cover bowl and refrigerate the custard overnight.
The next day, churn the custard in an ice-cream maker according to the manufacturer's instructions. Fold the Extra-Bitter Chocolate Sauce into the ice cream by hand.
* Tahitian vanilla beans are extremely fragrant and have stronger fruit and floral notes than Mexican or Bourbon varieties.
**You can increase or decrease the amount of chocolate sauce in this recipe depending on your preferences. You can also substitute the chocolate sauce for my Burnt Caramel Sauce or add a handful of Burnt Caramel Almonds. Just about any of your favorite inclusions will go well with this versatile vanilla bean base
Recchiuti.com ©. All rights reserved.

Dark Chocolate Gelato with Sea Salt

This recipe for chocolate gelato was developed in the Ecole Chocolat kitchens, with coaching from Judy Witts of Diva Cucina who suggested the addition of a bit of crunchy sea salt. The results are terrific. The recipe calls for milk rather than cream, and corn starch replaces egg yolks as a thickener, so it is a lower-fat, healthier version of regular full-fat ice cream. Enjoy!
By Ecole Chocolat

Dark Chocolate Gelato with Sea Salt

Gobino's, a top chocolate shop in Turin, offers legendary chocolate gelato.

Yield: Makes about 1 quart
Ingredients:
3 cups whole milk, divided
1/2 cup sugar
3 tbsps. cornstarch
1 tbsp. finely powdered cocoa
7 oz. fine quality dark chocolate (50% or higher cocoa content)
3/4 tsp. flaked or crunchy finishing sea salt

Method
Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan. Meanwhile, whisk together sugar, cornstarch, cocoa, then add 1/4 cup cold milk in a small bowl land whisk until smooth. Once milk in saucepan is boiling, whisk in cornstarch-sugar mixture and bring to a boil over medium heat. Boil, whisking frequently, for 2-3 minutes until mixture bubbles and is very thick. Remove from heat.
Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1-2 minutes. Whisk until smooth.
Stir into cornstarch-milk mixture until thoroughly blended. Pour into a bowl and let cool slightly, about five minutes, stirring frequently to prevent a skin from forming. Cover surface with wax paper or plastic wrap and chill in fridge until completely cold, 2-3 hours. Stir in salt right before pouring into ice cream maker.
Stir and freeze mixture in ice cream maker according to manufacturer's directions; transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

Strawberries Ginger Truffles

The subtle heat of ginger marries well with the sweet innocence of strawberry in this delightful confection. Be aware, it is a professional recipe and includes ingredients that may not be widely available.

By Jean-Pierre Wybauw

Strawberries Ginger Truffles

Jean-Pierre Wybauw | Fine Chocolates, Great Experience 3 | Lannoo, 2010

Yield: About 2 1/2 lbs.

Ingredients

1/2 cup whipping cream
1 cup strawberry paste
1 tbsp. ground ginger
3 oz. sorbitol
1 tbsp. dextrose
1/4 cup glucose
1 tbsp. butter
1 1/4 lb. dark chocolate (36% cocoa butter), tempered (see instructions)

Method

Blend all ingredients, except for the chocolate. Heat mixture to 219°F. Allow to fully cool before folding in the precrystalized (tempered) chocolate.

Immediately pipe into hollow truffle shells. Allow to stiffen sufficiently before sealing the shells. Garnish.

Ecole Chocolat Note: This is a very soft ganache so that is why Chef has piped it into preformed truffle shells. It may be too soft for using in molded shells and will be definitely too soft for dipped truffles. Pre-made hollow truffle shells, sorbitol and other specialty chocolate-making ingredients are available online at some of the chocolate suppliers listed in our suppliers list below.

Fine Chocolates, Great Experience 3 © 2010 Jean-Pierre Wybauw. Photo ©Lannoo. All rights reserved.

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

Traditional-Ale Truffles

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.

Passion Fruit, Coconut and Cardamom Ganache

Dominique and Cindy Duby are award-winning chefs and chocolatiers who've written several cookbooks on working with chocolate. Their often wildly flavored and always delicious Wild Sweets chocolates, available online, have received international acclaim. In this recipe, they combine the zing of passion fruit with the sweetly fragrant flavors of finely ground coconut and cardamom.

By Dominique & Cindy Duby

Passion Fruit, Coconut and Cardamom Ganache

Dominique & Cindy Duby | Chocolate: More than 50 Decadent Recipes| Whitecap, 2009

"As with wine pairing . . . we encourage you to experiment with chocolates from different manufacturers and artisan chocolate makers, and with various cocoa percentages and bean origins. Not only will this allow you to determine what you like best, but you'll also experience how much using different base chocolates can affect the end result of a dessert or confection. Keep in mind that even if you have the best recipe for the most delicious chocolate dessert, if it is made with an inferior chocolate, the dessert will never deliver its full sensory potential." - D. & C. Duby

Yield: 64

Ingredients

11.6 oz. (330g) oz. milk chocolate, finely chopped
Pinch of ground cardamom
1/2 cup (125ml) passion fruit juice
2 tbsps. (30g) corn syrup
5 tbsps. (75g) salted butter, softened
1/3 cup (30g) unsweetened coconut, toasted and finely ground
Tempered milk chocolate for enrobing (see instructions)

Method

Line an 8-inch square pan with plastic wrap. Place chocolate and ground cardamom in a bowl. Bring passion fruit juice and corn syrup to a boil in a saucepan and pour mixture over chocolate. For best results, blend using an immersion blender. Or using a wooden spoon or rubber spatula, stir the mixture from the center out in a circular motion, trying not to incorporate any air. When chocolate and juice are well mixed, add butter and coconut and continue blending or stirring until mixture is smooth and shiny. Pour mixture into prepared pan and smooth the top using an offset spatula so that mixture is even. Let set for about 4 hours at room, or until firm (overnight is best).

Unmold ganache from pan, peel off plastic wrap, and cut into desired shapes using a knife or cookie cutter. Place ganache pieces on a tray lined with parchment paper to cure for 24 hours at room temperature. Using a fork, dip ganache pieces into tempered chocolate and slide onto another tray lined with a silicone mat. Optionally, while the chocolate is still wet, lightly dust some cocoa powder on a piece of plastic acetate and place on top of truffles.

Let set for about 4 hours, then peel off acetate (if using) and store truffles in an airtight container in a cool, dry place for up to 2 weeks.

Chocolate: More than 50 Decadent Recipes © 2009 Dominique & Cindy Duby. Photo © Whitecap Books. All rights reserved.

Rochers

A renowned master of sugar and chocolate work, Ewald Notter goes deep into chocolate work in his new book, The Art of the Chocolatier. In this recipe, he uses a few simple techniques to come up with a delicious confection that marries the sweet crunch of sugared and roasted almonds with the velvety smoothness of tempered chocolate.

By Ewald Notter

Rochers

Ewald Notter | The Art of the Chocolatier: From Classic Confections to Sensational Showpieces | Wiley, 2011

Yield: 74 pieces

Ingredients

17.6 oz. (500g) almonds, slivered
1 tbsp. plus 1 tsp. (20g) simple syrup or liqueur such as Kirschwasser
1.8 oz. (50g) confectioner's or icing sugar
2.5 oz. (70g) cocoa butter
3.5 oz. (100g) milk, white or dark chocolate couverture, tempered (see instructions)

Method

Moisten almonds with the liqueur or simple syrup. Dust confectioner's sugar over the almonds and mix well, coating all sides.

Spread the almonds onto a sheet pan and roast at 340°F/171°C until golden brown. Let cool.

Warm a bowl either using a torch or by placing in the oven for 10 seconds at 320°F/160°F. (Warming it first will prevent the couverture from setting up in the bowl. Place the almonds in the warm bowl. Add the cocoa butter, then the tempered couverture, and stir to coat the nuts.

Spoon small portions onto parchment paper.

Let set at room temperature for 30 minutes to allow couverture to set.

Store in airtight container in a cool, dark place.

The Art of the Chocolatier © 2011 Ewald Notter. Photo ©John Wiley & Sons. All rights reserved.

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