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
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
By Chantal Coady
Chantal Coady | Rococo: Mastering the Art of Fine Chocolate | Orion Publishing Group Ltd., 2012
Yield: One large or several small sausagesIngredients
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
- Melt the chocolate in a large bowl over a bain-marie.
- 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.
- 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.