Making Chocolates
Preparation info
Difficulty
Easy
Appears in
Home Made
Published 2011
When making chocolates, you, first and foremost, need some skill. Melting chocolate is just not that easy and you have to acquire some experience. Stirring too much is bad, since the chocolate will become grainy. Heating it too much is also bad, since it will also become dry and grainy. Under all circumstances, the following applies: if at first you don’t succeed, try and try again. And be prepared for some failures. For your first chocolates, stock up on some extra chocolate. Then you can make another batch, no worries! the best temperature for chocolate is 40C (104F), hence a little warmer than body temperature. Just check with your finger.
Method
For the filling
- (ganache). You need twice as much chocolate as cream:
100 ml ½ cup 200 g 7 oz 70 % - Heat the cream in a heavy-based saucepan. You can add flavouring such as cinnamon, liqueur or nothing!
- Melt
2 tbsp - Finely chop the chocolate and add it to the cream. Turn off the heat and leave to melt.
- Stir the mixture carefully into a glossy smooth mass.
- Pour the ganache into a tray lined with plastic wrap and place in the refrigerator for at least 2 hours.
- Transfer to baking paper.
- Cut into equal squares.
- Melt
200 g 7 oz - Using a carving fork, quickly dip the ganache in the chocolate...
- And leave the chocolates to dry on baking paper.
- Create a piping bag with baking paper.
- Fill it with
100 g 4 oz - This is how you decorate the chocolates professionally!
- Leave to dry and neatly trim. Serve with coffee!
© 2011 All rights reserved. Published by Murdoch Books.