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.

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Dec 302012
 
The chocolate raspberry ganache was actually creamier than it looks here—this photo was taken shortly after the truffles were rescued from the fridge. (Click on photo for larger image.)

The chocolate raspberry ganache was actually creamier than it looks here—this photo was taken shortly after the truffles were rescued from the fridge, so the ganache didn’t have a chance to soften much. (Click on photo to see larger image.)

One of the confection cookbooks I’ve had great success with so far is Carole Bloom’s Truffles, Candies, & Confections, especially when it comes to truffles. I’ve tried her milk chocolate truffles, mocha truffles, and chocolate raspberry truffles — all of which yielded truffles of perfect flavor and texture — and adapted her cappuccino truffles for a white-chocolate ganache. Kudos to her for her carefully written, thorough instructions as well.

When I made Bloom’s already-fabulous chocolate-raspberry truffle recipe for the second time, I upped the amount of raspberries slightly, both for convenience — 12-ounce packages of frozen raspberries were easy to find in my area — and for a little extra raspberry zip. I also changed the procedure slightly, adding the step of an initial hand dipping with untempered chocolate. And I upped the amount of chocolate required for dipping and used a colored-white-chocolate drizzle for garnish instead of her originally prescribed cocoa powder.

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May 202012
 
White Chocolate, Cherry, and Ice-Crem-Cone Bark

White chocolate, cherry, and ice-cream-cone bark. With chocolate sprinkles. (Click on photo for larger image.)

Source or inspiration for recipe: Original recipe inspired by fond memories of jimmie-coated ice cream scoops in cones.
Yield: Two large (approx. 11×17″) slabs of bark (This is actually a double recipe that is easily halved.)

Ingredients

  • 2 lbs. white chocolate couverture, tempered in an extra-large bowl
  • 12 sugar cones (usually one package), broken into medium-sized pieces (about 1 inch each)
  • 8 oz. dried tart cherries, such as Trader Joe’s
  • 3 – 4 oz. (a generous 1/2 cup) real chocolate sprinkles (Not the supermarket variety made with wax, please. Try Guittard’s, which you can get via King Arthur’s Flour Catalog, among other places.

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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

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