Archive for January, 2012

More Chocolates!

Sunday, January 15th, 2012

Chocolat blanc et pate d’amonde a la pistache:

Weight out and chop up the white chocolate (Santas this time – there was a sale on Christmas shaped chocolate in the posh choc shop) and melt 2/3 of it over a saucepan of water, until it reaches 40 degrees (c)

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Take the chocolate off the heat and stir in the rest.  Allow it to cool to between 28 and 30 degrees and then transfer to a pouring jug

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Pour some chocolate into a mold and then turn the mold to coat the outside edges.  Pour any excess back into the jug.

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repeat until all the molds are coated (the chocolate will start to set quickly in the molds so doing them one at a time is important)

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Set aside in a cool place to set.  Meanwhile, whisk egg white, ground almonds and sugar in a bowl.

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Stir in chopped pistachios and then fill the chocolate cases with the mixture – not quite to the top

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Pour the remaining chocolate over the top of the molds to seal in the filling.  Top with a few chopped pistachios and put into the fridge until completely set

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Making chocolates

Saturday, January 14th, 2012

To make Chocolat Au Lait, Caramel et Amandes:

Choose a nice day to be in the kitchen and make sure everything is tidy :

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You’ll need some chocolate molds:

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To start, melt 2/3 of the milk chocolate and let it reach 45 degrees (I used chocolate reindeer, although all shapes work equally well)

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Take it off the heat, and add the rest of the chocolate.  Then wait for it to reach 30 degrees:

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Fill half the molds with chocolate – I used a piping bag as it helps me do it neatly:

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Then pop them all into the fridge:

Or not

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Rearrange the fridge an then put them it

Next, toast some almonds under the grill

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Forget about them for 5 minutes and then remove charcoal from the grill

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Toast some more almonds – properly this time!

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 Put butter, condensed milk, honey and sugar into a saucepan, melt them all down and cook for 10 minutes

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Once it’s cooled enough to handle, put the caramel into on top of the chocolate and top with chopped almonds:

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Leave to set and then remove from the molds

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