Tag Archives: Hand made Chocolates

Chocolats faits maison (Handmade Chocolates)

This is the sixth and last recipe from the panier gourmand and I saved the best for last. These treats are sure to impress and can be a bit finecky but are worth the time and effort, I promise! I made 3 sorts: black and white chocolates, dark chocolates filled with an almond praline and dark chocolates filled with butter caramel. You will need special silicone moulds for these. They are available on internet or in specialist shops. You will also need dark chocolate with 55% cocoa. the reason being is that these have a higher content in cocoa butter, which will help the tempering process as explained below.

Black and White Chocolates

(Source: La main á la pâte)

Makes 30 chocolates

Ingredients

250g good quality white chocolate cut in chunks (I used Valrhona)
250g Dark chocolate (55% cocoa) cut in chunks

Method

  1. Chop the white chocolate in the TM bowl 15 sec/raising the speed progressively from 5 to 10
  2. Scrape down the bowl and cook for 4 min/50C/speed 2 (the chocolate must be smooth and completely melted)
  3. Pour into half the moulds. Tap the mould to remove air bubbles.
  4. Let it set in the fridge.
  5. Clean the bowl and proceed the same way with the dark Chocolate.
  6. Pour into the mould until it reaches the top and scrape with the back of a long knife to remove the excess chocolate.
  7. Set in the fridge for 10 minutes or until completely set, then unmould.

 

Dark chocolates filled with almond praline

(Source: La main á la pate)

Makes 30 chocolates

Ingredients

200g dark chocolate (55% cocoa is better) cut in chunks

Almond praline

150g dark chocolate, cut into chunks
200g whole almonds (mine were blanched)
40g skimmed milk powder
200g icing sugar

Method

  1. First, make the chocolate praline: put the almonds in the bowl and mix for 20 sec/speed 8 until it is a fine powder
  2. Add the icing sugar and the milk powder and cook 5 min/100C/speed 3. Repeat several times until the mixture releases oil.
  3. Tip out and reserve.
  4. Put the 150g chocolate in the bowl and melt 5 min/50C/speed 2.
  5. Add the almond powder to the chocolate and mix 20 sec/speed 3. It should be quite thick (as in picture) and will thicken as it cools down.
  6. Tip out and reserve.
  7. Now, onto the chocolate cases. We are going to temper the chocolate. First we set the chocolate at about 38C, then we use the unmelted chocolate to add crystals to the mixture and cool down the chocolate to about 25C. Finally, we need to raise the temperature to about 30C to completely temper the chocolate. Why temper the chocolate you may ask? This is to have a beautiful shine on your chocolates and avoid white streaks, which would not look good.
  8. Melt the chocolate in the TM bowl for 3 min/50C/speed 2. There will be bits of chocolates not melted so continue mixing without heat for 2 minutes until all the chocolate is melted and the mixture has cooled down a little (if you have a thermometer, you can check that it is down to 25C)
  9. Heat again the chocolate for 2 min/37C/speed 2. It is now ready to pour into the silicone moulds. Fill the moulds completely, tap the mould a few times to remove air bubbles, then empty the content back into the bowl.
  10. Most of the chocolate will fall back in the bowl but there will be enough to coat the inside of the mould.
  11. Scrape out the excess and let the chocolate rest upside-down onto a grid resting on parchment paper to let the excess drip
  12. Set the chocolate in the fridge for 10 minutes (see picture)
  13. Fill the moulds with a nut size praline mixture and pour the rest of the chocolate on top.
  14. Scrape out the excess and set again in the fridge
  15. When the chocolate is well set, unmould.

 

Butter caramel chocolates

Makes 30 chocolates

Ingredients

200g dark chocolate (55% cocoa)
1 pot of butter caramel

Method

  1. Melt the chocolate in the TM bowl for 3 min/50C/speed 2. There will be bits of chocolates not melted so continue mixing without heat for 2 minutes until all the chocolate is melted and cool down the mixture
  2. Heat again the chocolate for 2 min/37C/speed 2. It is now ready to pour into the silicone moulds. Fill the moulds completely, tap the mould a few times to remove air bubbles, then empty the content back into the bowl.
  3. Most of the chocolate will fall back in the bowl but there will be enough to coat the inside of the mould.
  4. Scrape out the excess and let the chocolate rest upside-down onto a grid resting on parchment paper to let the excess drip
  5. Set the chocolate in the fridge for 10 minutes
  6. Fill the mould with the butter caramel and pour the rest of the chocolate on top (see picture).
  7. Scrape out the excess and set again in the fridge
  8. When the chocolate is well set, unmould.

Note: if you have leftover chocolate, you can use less deep silicone moulds to make “friture”, which are just plain chocolates in different shapes as pictured 


Panier Gourmand (Christmas Hamper)

Christmas holidays have been busy cooking all sorts of goodies to offer to my family. I opted for a savoury spread, a few seasonal jams, condiment, homemade chocolates and a totally natural cleaning product. I will post one recipe per day. Today is the Sundried Tomato Tapenade…

Sundried Tomato Tapenade


(Source: Marmiton)

Ingredients

100g sundried tomatoes (or sunblushed)
100g green olives, stoned
80g pine nuts
50g capers
1 slice of white bread (crust off and torn apart)
3 tbsp olive oil
1 tbsp vinegar (I used balsamic)
1/2 garlic clove, grated
1/2 tsp black pepper
1/2 tsp ground fennel seeds (I didn’t have any so I omitted it)

Method

  1. Soak the bread in the olive oil
  2. Put all the ingredients in the TM bowl or a food processor/blender and mix 30 sec, speed 8 until it has the consistency of a paste (you might need to stop every so often to scrape down the food from the side of the bowl).
  3. Put in sterilised* pots, pour olive oil on the top and refrigerate**.

* To sterilise pots, either put them in an oven at 150C for 10 minutes or pour boiling water into them and leave for 10 minutes then drain and let to dry.

**This will keep for 2 weeks in the fridge.