Archive for chocolates

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Bean 2 bar contiuned

Posted in bean to bar, chocolates with tags , , on July 17, 2011 by thebrokenganache

It’s been awhile since I have posted,  I have been busy making chocolate from bean to bar. I’ve made 4 different batches of chocolate so far, two batches of 56% dark chocolate (my first batch didn’t come out as expected so I did it again), a 67% dark chocolate, a 70% dark chocolate and just last weekend a Vanilla bean white chocolate. All the dark Chocolate was made with the “La Red” beans from the Dominican Republic, which has lovely dark fruity undertones. All the dark chocolate I have made so far is completely vegan and gluten free. I used is organic cane sugar, organic cocoa butter and organic cocoa beans no fillers or lecithin. I’m not a big fan of white chocolate but  my best friend Sara is. I think it came out rather nice, very creamy, not to sweet with a wonderful vanilla flavor.  I ordered 3 new organic beans that came in this week: Venezuelan “Mantuano” which are Criollo beans, Madagascar “Sambriano Valley” which are Trinatario beans and some beans from Costa Rica “Upala” . I can’t wait to try them out. But first I plan on making a dark milk chocolate with the last bit of the “La Red” .

Homemade 56% Dark Chocolate

Homemade 67% dark chocolate 4 oz bars

Homemade 70% dark chocolate 1 oz bars

white Chocolate with Tahitian Vanilla Bean

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First attempt with colored chocolate

Posted in chocolates with tags on January 30, 2011 by thebrokenganache

I attempted to make colored coco butter to decorate my molds with.  I started by melting coco butter to 95 degrees then added powdered food color (I didn’t want to add to much color because I wasn’t sure if it would impart an after taste to the chocolate). Then I  painted the molds, at first it just pooled in the bottom of the molds so I decided to let the mixture cool more then try again. This time it was grainy, so I tried re-warming it a little which was better, since it did stick to the sides of the molds but the little design I had made just smeared together. Since nothing seemed to be working I just decided to let the coco butter set completely and poured tempered chocolate on top. They came out ok but not quite the way I had envisioned with cute little designs and things. Oh well. Next time.  Then I decided to try using some pre mixed colored gold coco butter that I bought from Chef Rubber which  worked out great with no problems. I also tried my hand at making a chocolate transfer sheet which is placing colored coco butter on acetate. I’m not sure what happened with these as the colors came out muddy and there was no sheen on the chocolate. So from now on I think I’m just going to buy pre-mixedcolored coco butter instead of doing it my self since it’s much easier to work with.
That’s it for now.

My first attempt at color.

My transfers on chocolate discs (a work in progress)

Mixing Coco butter

 

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Fudge and other things

Posted in chocolates, cupcakes with tags on October 24, 2010 by thebrokenganache

Busy morning making chocolate devils food cupcakes, chocolate cupcakes, buttercreams, fudge, bon bons and candied orange peals dipped in 70% dark chocolate.

Packaging

Packaging

Chocolate espresso, walnut fudge squares and Candied Orange Peel Dipped in Chocolate

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The little kitchen that could

Posted in candy, chocolates, confections, other things with tags , on October 6, 2010 by thebrokenganache

First I want to give a big thanks to all my friends and co-workers for taking the time to taste and comment on all the chocolates, confections, and baked goods – I know its been a hardship :) and I really appreciate all the feedback I have gotten. I also want to thank Geni from blog sweetandcrumby.com. It’s been a few years since I have spent anytime baking, actually not since my school days at Johnson & Wales, well reading her blog inspired me to start again, and I am so glad I did – thanks Geni!

So much has happened in the last 96 hours, I have had several people and companies that are asking for samples of some of the chocolates and confections I have made for my blog.  So tonight and tomorrow I am prepping for a whirlwind tour de force on Friday as I drive around town delivering samples….  Could this be the start of something new?  Who knows.. Oh the timer just went off …

That’s all for now.

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Tropical bar an all day affair

Posted in chocolates with tags , , on August 21, 2010 by thebrokenganache

Today I made a milk chocolate tropical bar. Andy filmed a how to video of the whole process. It’s my first video with dialogue and I must say it felt a little uncomfortable, but I muddled through. He did a great job with it. Doing the video takes a lot of time, so I didn’t get a chance to make any other chocolates today. Tomorrow I’m going to be making cupcakes for a friend’s birthday. Of course a few will be chocolate but I’m still not sure what other flavors I will make. If anyone has a suggestion it would be greatly appreciated.

The video will be up as soon as Andy is done ediiting it.

Milk chocolate tropical fruit bar

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Buckeye Mania!

Posted in chocolates with tags , , , , on August 19, 2010 by thebrokenganache

Tonight I decided to make Buckeyes with Andy’s help. It was really a very simple recipe. Just blend peanut butter, confectionary sugar, salted butter and vanilla extract in a mixer with a paddle until a soft doughy consistency. Scoop a tablespoon or less out and roll into smooth balls. Using a toothpick pierce the top of the ball and dip into tempered chocolate about 3/4 of the way – you want to leave the top uncovered (see photo). Then put on parchment paper to set (dry).

I thought everything was going well until I looked at the bottoms. The (peanut butter) centers peaked through the chocolate bottoms. I am not sure why? If anyone has an answer it would be greatly appreciated .

That’s it for now!

Buckeyes

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The Triple Threat Truffles are done!

Posted in chocolates with tags , , , , , , on August 18, 2010 by thebrokenganache

Tonight I finished the triple threat truffles. All I had to do was temper the chocolate, dip them and roll them in crushed almonds. I love the flavors. The chocolate, caramel and almonds with a hint of espresso just meld together wonderfully. I cant wait to see what everyone else thinks!

I did get some great news this morning, Andy’s parents chocolates had arrived safe, sound and in perfect condition. At least one package arrived OK. Andy’s mom gave some wonderful tips on how to perfect the Swiss nougatine, which I will try this weekend. She suggested that the almonds be chopped finer and that they be blanched with no skins and to reduce the sweetness slightly, along with rolling the nougatine out thinner. Since she is Swiss she should know!

That’s it for now!

Final Triple Threat Truffles

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First step in Triple Threat Truffle

Posted in chocolates with tags , , , , on August 16, 2010 by thebrokenganache

Tonight I made a vanilla bean soft caramel. Which is the first step in my triple threat truffle. WHich will consist of a caramel center, surrounded by a rich milk chocolate ganache enrobed in a dark chocolate. The vanilla bean caramel is quite easy to make.

7oz sweetened condensed milk, 1 cup of sugar, 1/4 cup water, 1/2 cup of corn syrup, 6 teaspoons of salted butter, 1 vanilla bean (split and scraped) and a 1/2 teaspoon of kosher salt. Put everything in a pot except the salt. Boil to 245F. Remove from heat and add the salt. Pour in a buttered pan and cool.

Thats it!

Tomorrow I will make the milk chocolate ganache!

Until then.

Soft vanilla bean caramel

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Ganache-O-Rama

Posted in chocolates with tags , , , , on August 14, 2010 by thebrokenganache

I spent the day experimenting with different ganaches. I made a caramel and DiSaronno, spiced orange caramel, an Earl Grey with a blend of dark and milk chocolate and a peanut butter and milk chocolate ganache. I’m going to let them dry out overnight so I can push down the little peaks and then layer on the bottoms in the morning. Very tired tonight so that’s it for now!

Ganaches drying out

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Little bundles of joy?

Posted in chocolates, confections, how to videos with tags , , , on August 8, 2010 by thebrokenganache

This morning I decided to re-visit last nights gianduja praline ganache, but this time in a milk chocolate mold. It didn’t come out quite as I had excepted. The ganachce was very stiff from being in the fridge all night, so I heated it up to 85F to pipe into the molds. As I was piping it I was thinking this is great it’s flowing into the molds perfectly – a nice even layer. Well of course it was, it was too dam hot! It melted right through the tops of the mold. I hadn’t noticed it at the time,  I thought I was doing a great job of it. When it came time to unmold  I noticed what had happened (see photo below). Something good did come out of it. I love the taste, and the flavors were spot on. So then I thought I should try the chocolate nougat dipped in milk chocolate, not bad.

After my little tests it was onto making little bundles of joy (aka Almond Joy). All you do is bring sugar, water, and corn syrup to 245F than add some shredded coconut, vanilla, marshmallow cream and pour into a pan to cool. Another sticky mess! But at least it wasn’t all over the place like yesterday. Since it was so sticky I decided to foot the bottom of the coconut mixture. So that when I dipped it in chocolate it wouldn’t stick to the dipping fork. I also thought it would hold it together better when I cut it. Footing is spreading a layer of tempered chocolate so that the candy wont stick to the dipping fork. At least that’s what I have gotten out of the books I have read. Anyway it didn’t seem to help with keeping it together at all. Perhaps I did too thin a layer? It  didn’t keep its shape. Once they were cut I placed an almond on each piece and dipped them into milk chocolate. The taste was good but seemed a little moist and sticky. Perhaps more shredded coconut to balance it. They are not particularly attractive pieces.  Not sure I will be making this one again. Andy was home today so we decided to video the process. It should be up soon!

Thats it for today!

Failed molded milk chocolate hazelnut praline and gianduja

Little bundle of Joy

Milk chocolate nougat

15 Comments »

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