Je'oan D'ark Limoncello Truffles.
Chocolate Diets: Women's Stress Buster Diet.
Chocolate science: biology, chemistry, and psychology.
Glossy chocolate glossary.
Rosenblum on chocolate.
Alice Medrich on chocolate.
Fran Bigelow on chocolate.
|Chocolate Taste Tests:|
Three simple steps:
Bittersweet: Recipes and Tales from a Life in Chocolate
by Alice Medrich.
See her book to try Raspberry-Laced Chocolate Cake.
Or Extra Bittersweet Ganache Truffles.
Or Queen of Sheba Cake.
Ingredients: 10 oz. White Chocolate 4 oz. Crème Fraîche (or heavy cream) 2 tbsp. Limoncello 0.5 tbsp. Finely grated lemon zest. Method: (1) Line bottom and sides of a pan with parchment paper. (2) Break chocolate into small pieces; put in a large bowl. (3) Bring cream slowly to a light boil. Remove from heat and cool 2 minutes. Add liqueur and mix. (4) Melt chocolate. (5) Pour all of cream over chocolate; stir till all chocolate is melted and batter is homogenous. (6) Add finely grated lemon zest and mix till batter is homogenous. (7) Let set 1 hour at room temperature. (8) Refrigerate overnight. (9) With gloved hands, form the truffles into balls and lay out, in preparation for dipping in melted tempered Semisweet (52-62% cacao) Chocolate.
The above ratio of cream-to-white-chocolate worked well for us. In contrast, another recipe pro-rates 10 oz. White Chocolate to only 1 oz. cream with 1 oz liquor; while one pro-rates 10 oz. White Chocolate to as much as 5.6 oz cream plus 2 tbsp. butter. Experiment to discover what works for you.
If you make a dark-chocolate, a higher proportion of cream is likely to be better, up to 6 oz. cream with 1 oz liquor.
Before you temper your chocolate, melt it gently:
Tempering results in shiny, even, crisp, smooth chocolate that can release cleanly from molds. Three factors are important during tempering: time, temperature, and movement. Tempering is accomplished through an alchemical combination of:
This is the point at which to invest in either a tempering machine or a spatula thermometer. You need to control the temperature of the melted chocolate precisely. You also need to stir it continuously and consistently for quite some time. A fully automatic tempering machine can save you a lot of frustration and grief:
Ingredients: 20 oz. Semisweet (52-62% cacao) Chocolate. Reserve 4 oz. in substantial (1 oz.) chunks. Method: (1) Temper the chocolate. (2) Dip the truffles in the tempered chocolate. (3) Add decoration (such as fragments of candied lemon peel) while tempered chocolate is still soft.
|Death by Chocolate: The Last Word on a Consuming Passion
by Marcel Desaulniers (Author), Michael Grand (Photographer)
Try Dark Chocolate and Pumpkin Cheesecake.
Or Caramel Banana Chocolate Chip Ice Cream.
Or Chocolate Dementia.
Fabulous recipes arriving every couple of months.
Forests and Trees;
Copyright © 2008-2016 by J. Zimmerman.