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 ...