Saturday, August 29, 2009
they taste even better if the truffle is not too firm though you have to be swift and expert at enrobing to deal with a very soft ganache.
1 packet of rapberries (fresh or frozen if not in season)
250g dark chocolate about 50 - 60% cocoa solids
3 fl oz single cream or soya cream
1 spoon corn syrup
2 spoons sugar
1 spoon raspberry liquor
dark chocolate for enrobing (70% cocoa solids)
mulch the raspberries through a plastic seive until you have approx 75g seed free juicy stuff. in a small pan, boil this gently along with the sugar for about 5 minutes and reduced by about half the volume.
break the chocolate into small pieces and melt slowly in a bowl over a gently simmering pot of water.
when the chocolate has almost melted, add the liquor, corn syrup and cream to the raspberries and heat again until it reaches a gentle boil.
mix the hot cream/raspberries into the melted chocolate until thoroughly blended.
transfer to a bowl to cool.
when cold, spoon equal quantities onto a plate of cocoa and shape into balls, using the cocoa to stop them getting too sticky.
coat with two layers of tempered chocolate (see 'temper, temper' november 2008) and top with edible pink sparkly dust or a swirled squiggle of tempered chocolate.
to ensure a crisp temper, you can pop them in the fridge or freezer for a few minutes. this is particularly helpful in warm summer kitchens.
enjoy these with a glass of rose or a cup of earl grey tea.
Monday, August 24, 2009
the first was a very beautiful, white square box of chocolates by the bald man! max brenner's chocolates remind me of artisan du chocolat - stylishly stark presentation and fresh, real flavours in high quality squares of dark ganache.
aidan hand picked the flavours from a large, square glass counter in the centre of the shop. he says he struggled to fill the box without choosing any pralines (i just can't get excited by them!) the dark chocolate cream with wild flower honey was fragrant and smooth and the dark chocolate with spices was excellent. the raspberry was a bit too sweet for my tastes, not as good as cocoa bean's raspberry truffle (recipe to follow soon)
if you're in new york you'll find max brenner's shop on 92nd street y and 1395 lexington avenue. aidan described a chocoholic heaven of churning vats of hot chocolate and floor to ceiling delights. i can't wait to go there one day...
his other find was a bar of scharffen berger 70% bittersweet dark chocolate made with whole vanilla beans. it was fabulous - exactly my style of chocolate - fruity at first, developing to a lasting strength of cocao character.
even opening the bar was a real pleasure. i was also impressed by the weight of the paper it was wrapped in - a slightly sad obsession with packaging i have.
i shared the bar with aidan under a starry sky accompanied by a rose wine by anthony road wine company, made from grapes grown in the finger lake region. a taste of new york that makes me hungry for more!
Friday, August 21, 2009
Friday, August 14, 2009
250g dark chocolate (about 50% cocoa solids works well)
6 fl oz single or soya cream
Saturday, August 1, 2009
for those who don't know the magical burren, it's ireland's flagship heritage landscape: a land of fertile rock with diverse flora and fauna, unique panaramas and a rich and vibrant culture.