CARAMAL METHOD :
TO PREPARE MOLD SHELLS
Fill the chocolate mould with tempered chocolate.
Scrape off the excess chocolate with a scraper and also use the scraper to tap the sides of the mould to remove any air bubbles.
Turn the mould upside down over a bowl and tap with the scraper again- the majority of the chocolate should fall out into the bowl underneath to leave a shell of chocolate coating each hole.turn the right way up and scrape off the excess chocolate.place the mold upside down on a baking tray.leave it to set for 10-15 mins in a cool, dry area.
Spoon the cooled o pistachio paste into a piping bag.pipe it into the molds filling them untill they are 4/5 full.
Pour more tempered chocolate over the top of the mould so that each hole is completely filled .leave the moulds to set for 2-3 hours in a cool and dry area.
Once set,twist the moulds to loosen the chocolates,turn it upside down and tap gently so chocolates drop out of the moulds.
To make the ganache
TO MAKE THE GANACHE
Place chocolates in a Bowl.
Place sugar and water in a sauce pan and stir to form wet sand.
Place over high heat and cook till sugar turns dark.
Add the cream and corn syrup in saucepan on the stove, and bring to simmer.
Pour cream mixture into caramel,slowly.then pour onto chopped white chocolate.let it set for 2 mins.once ganache has reached 35 c add butter . Utter,mix and combine.
Once temperature reaches 35c add butter,coriander and mix.
Pour mixture into piping bag ,pipe ganache into molded shells.gently tap the filled shells.let it stay over night at room temperature to dry.
Caramal Sauce :
SUGAR 1 Cup
Whipped Cream 3/4 Cup
GLODEN SYRUP 1 TBSP or CORN SYRUP
Butter 1 TBSP
Honey 1 TBSP
Brown sugar 2 TBSP
METHOD :
For the caramal, heat the sugar in a pan till it caramelizes and becomes golden brown in colour.Than add butter Corn syrup or golden syrup and brown sugar and cook . Remove from the fire, mix well.
Fill chocolate in chocolate mould 2 times. firstly fill mould for chocolate than then put it in the molds and fill them and then immediately overturn the chocolates and let excess drip out. Let cool. Fill the cases with half a teaspoon or less of the filling and tap the mold on the counter to remove any air bubbles. Let set and chill. Remove from fridge and then top up the mold with more chocolate. Tap again. Using a spatula or scraper remove excess chocolate. Chill again.
Peanut Butter Filled Chocolates
Ingredients:
Crunchy peanut butter 1 cup
Icing sugar sifted 2 tbsp
Cocoa powder 4 tbsp
Dark chocolate (melted) 100 gm
Milk or white chocolate (melted) 30 gm
Method:
Combine 1/2 cup peanut butter, 1-1/2 tbsp cocoa powder with 2 tbsp icing sugar and refrigerate. Roll mixture in 24 pieces. Chill well. When set, dip in melted dark chocolate. Set on a tray lined with greaseproof paper. Drizzle or pipe milk chocolate when set.
CHOCOLATES WITH COFFEE FILLING :Ingredients:
Crunchy peanut butter 1 cup
Icing sugar sifted 2 tbsp
Cocoa powder 4 tbsp
Dark chocolate (melted) 100 gm
Milk or white chocolate (melted) 30 gm
Method:
Combine 1/2 cup peanut butter, 1-1/2 tbsp cocoa powder with 2 tbsp icing sugar and refrigerate. Roll mixture in 24 pieces. Chill well. When set, dip in melted dark chocolate. Set on a tray lined with greaseproof paper. Drizzle or pipe milk chocolate when set.
Ingredients:
Chopped chocolate 2 cups
Filling:
Cream 1 cup
Chopped chocolate 1 cup
Coffee essence 1 tsp
Coffee powder 1 tbsp
Method:
Chop the chocolate and put it on a double boiler and let melt till smooth. Let cool for just a little while and then put it in the molds and fill them and then immediately overturn the chocolates and let excess drip out. Let cool. Fill the cases with half a teaspoon or less of the filling and tap the mold on the counter to remove any air bubbles. Let set and chill. Remove from fridge and then top up the mold with more chocolate. Tap again. Using a spatula or scraper remove excess chocolate. Chill again.
To make the filling, warm the cream on very low and add the chopped chocolate let it melt in till smooth. Remove from fire and let cool add the coffee powder and essence and let cool in refrigerator till thick. Remove and fill in the chocolate cases.
ROSE WHITE CHOCOLATE :
White Chocolate 100g
Cream 100 g
Rose essence 1 TSP
White Chocolate For tempering for filling
Rose Chocolate mould 1
Method:
To make the filling, warm the cream on very low and add the chopped chocolate let it melt in till smooth. Remove from fire and let cool add the rose essence and let cool in refrigerator till thick. Remove and fill in the chocolate cases. Chop the chocolate and put it on a double boiler and let melt till smooth. Let cool for just a little while and then put it in the molds and fill them and then immediately overturn the chocolates and let excess drip out. Let cool. Fill the cases with half a teaspoon or less of the filling and tap the mold on the counter to remove any air bubbles. Let set and chill. Remove from fridge and then top up the mold with more chocolate. Tap again. Using a spatula or scraper remove excess chocolate. Chill again.
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