Last night’s chocolates came out quite well. I was concerned that the spice orange ganache may have had a bit too much clove, but once I tasted the final chocolate, I think all the spices blended perfectly with the dark chocolate shell. I finally got the chance to use the invertase that I ordered. It’s an enzyme that’s added to fondant for cordials to make gooey centers. Last night I soaked the cherries in Kirsch and today I dipped them in fondant with the invertase then dipped them in dark chocolate. It takes 10 days for the enzymes to break down the fondant and make the center gooey. I am not sure I can wait that long.
After that I decided to make a dark chocolate and Grand Marnier ganache which came out heavenly. So rich and creamy, mmmm. But I did have a huge problem dipping everything. I used Callebaut 70.4% chocolate. It was so thick after tempering, and as I stirred it there were little air bubbles. So when I dipped everything I got a much thicker coat than I was intending. I’m not sure I will be using that chocolate for hand dipping again. But it does make beautiful moulded chocolates. Has anyone had this problem using Callebaut dark chocolate for hand dipping? If so is there a work-around?
Then at the last minute I thought I should make hazelnut pralines.
So now that all the chocolate has been made it’s time to pack it up and send it off to the folks! Hopefully it arrives in one piece and not a melted mess. In theory it should be OK with the insulated ice packs. We shall see!
Until tomorrow!
Dipping Cherries in fondant
Fondant covered cherry
Final chocolate covered cherry
Grand Marnier ganache dipped in very thick dark chocolate
