Jan 212013
 
Molded chocolates, white chocolate

White-chocolate-citrus ganache in white-chocolate shells. The candies look a little more yellow in the photo than they really were. (Click on image to see larger photo.)

Though molded chocolates are among my favorite types of confections, I’ve gotta say that they’re a big pain in the arse to make at home. Everything is hurry-up-and-wait, extremely messy, and sometimes seemingly impossible for anyone with fewer than four hands.

But I never regret making them — and I will probably make many more. Continue reading »

Jan 122013
 
My latest molded-chocolate practice session was fraught with problems, but the two-toned shell seemed to work out OK. Here, a milk-chocolate ganache was piped into a bittersweet chocolate shell with milk-chocolate striping. (Click on image to see larger photo.)

My latest molded-chocolate practice session was fraught with problems, but the two-toned shell seemed to work out OK. Here, a milk-chocolate ganache was piped into a bittersweet chocolate shell with milk-chocolate striping. (Click on image to see larger photo.)

My latest molded-chocolate practice session left me with over 100 thick-shelled chocolates with too little ganache inside them, an estimated two pounds of wasted chocolate, and complete exhaustion. A quick run-thru of notes and lessons learned before I collapse: Continue reading »

Jan 042013
 

 

The white-chocolate-based ganache was so creamy and soft that the truffle centers barely held their shape before they were dipped. (Click on photo for larger image.)

The white-chocolate-based ganache was so creamy and soft that the truffle centers barely held their shape before they were dipped. (Click on photo to see larger image.)

Unable to find a trustworthy cappuccino truffle recipe with a white-chocolate-based ganache (I was trying to please both a coffee lover and a chocolate hater), I decided to adapt truffle goddess Carole Bloom’s cappuccino truffles recipe, which in its original form has a dark-chocolate ganache base.

Continue reading »

Jun 122012
 
White chocolate brownies

White chocolate brownies with white and dark chocolate chunks. The dark chocolate chunks in these bars are actually Guittard's L’Etoile du Nord 64 percent semisweet chocolate wafers.
(Click on photo for larger image.)

I was seeking a relatively easy cookie or bar recipe that called for a lot of white chocolate, milk chocolate, or both. I came across this fabulous recipe in Janice Wald Henderson’s appropriately named cookbook White Chocolate. The recipe calls for 1 pound of white chocolate and 8 ounces of dark chocolate. Since I had over 5 pounds of white chocolate to use up, I baked up two batches — one batch with walnuts, one without.
Continue reading »

May 202012
 

Pretzel-Peanut Bark

Most of the toppings on this pretzel-peanut bark are loose and will soon fall off! (Click on photo for larger image.)


Source or inspiration for recipe: Various
Yield: Two large (approx. 11×17″) slabs of bark (This is actually a double recipe that is easily halved.)

Ingredients

  • 2 lbs. milk chocolate couverture, tempered
  • 4 cups thin salted pretzels, broken into medium-sized pieces (about 1 inch each)
  • 2 cups unsalted dry roasted peanuts

Continue reading »