GANACHE, SOFT FILLING FOR CHOCOLATES ETC...
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
Provided by kiwidutch
Categories Candy
Time 55m
Yield 20-25 chocolates
Number Of Ingredients 7
Steps:
- To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
- Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
- Put butter and cream in a saucepan and bring to boil, stirring all the time.
- Remove from heat and add chocolate and liqueur.
- Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
- Use as soft filling for chocolates and tartes.
- This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
- By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
- If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
CHOCOLATE COVERED CARAMELS
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.
Provided by Cheryl Johnson
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h25m
Yield 64
Number Of Ingredients 7
Steps:
- Grease an 8 x 8 inch square pan.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g
SOFT CHEWY CARAMELS
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. -Robert Sprenkle, Hurst, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE COVERED CARAMELS
This is absolutely delish! Regular caramels don't stand a chance! I got this from Southern Living. My changes are in parentheses. Time does not include candy standing or chilling. I've been told these taste like Riesen chocolate covered caramels. :)
Provided by SweetsLady
Categories Candy
Time 40m
Yield 10 dozen, 60 serving(s)
Number Of Ingredients 7
Steps:
- Over medium heat, bring first 3 ingredients to a boil in a saucepan; cook for 7 minutes, without stirring.
- Stir in condensed milk, and bring back to boil. Cook, stirring constantly until a candy thermometer reaches 245.
- Remove from heat, and stir in vanilla.
- Pour into lightly greased 8x8 greased baking dish.
- Let stand 8 hours at room temperature.
- Cut caramel into 1/2 inch squares. If you like, you can shape into balls. (I skipped the shaping).
- Melt chocolate and shortening or paraffin in saucepan over medium heat. (I melted mine in the microwave for about 1-1/2 to 2 minutes, stirring every 30 seconds). Remove from heat.
- Dip balls into melted chocolate mixture; place on greased sheet. Chill 8 hours.
CHOCOLATE CARAMELS
When I was growing up, my mom made these delicious candies every Christmas. They were my favorite then and still are today. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/4 pounds.
Number Of Ingredients 5
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 245° (firm-ball stage)., Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
SALTED CHOCOLATE CARAMELS
Categories Candy Chocolate Dessert Christmas Valentine's Day Edible Gift Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 64 candies
Number Of Ingredients 11
Steps:
- Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
- Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
- Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
- Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.
SOFT CHOCOLATE CARAMELS
Provided by Food Network
Categories dessert
Time 30m
Yield approximately 3 dozen
Number Of Ingredients 5
Steps:
- In a heavy-bottomed sauce pan, stir the sugar and corn syrup together until the sugar is completely moistened. Bring the mixture to a boil over medium heat and cook, without stirring, until it turns a very light caramel color, about 5 minutes. Remove from the heat and very slowly pour the cream into the hot sugar (be careful-it will bubble up) and stir to combine. Return the mixture to medium-low heat and simmer, stirring occasionally, until a candy thermometer inserted in the pot reads 238 degrees F, about 12 to 15 minutes.
- Remove from the heat and whisk in the chocolate and butter until smooth. Pour the mixture into a greased 8-by-8 inch square baking dish. Allow to cool completely (at least 2 hours) before cutting into 1-inch squares.
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
- From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.
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