Q Chocolate

Wednesday, december 19th 2007

Next lesson, attention please ! This time we were making filling with a needle pocket and different liquor. It is very important to handle the needle pocket as needed otherwise the finishing won’t be that good. We made 6 different pralines with different ingredients. Here they are :

Mont Salvador, butter, fondant sugar, cognac and fondant chocolate.

Grand Marnier with butter, fondantsugar, grand marnier and fondant chocolate

Bombe Vanille with butter, fondantsugar, vanille and white chocolate

Mont Blanc with butter, fondantsugar, kirsch and fondantchocolate, covered with a yellow mimosapearl so it looks like a hat.

This one is also made with Cointreau with following recipe : Cointreau with butter, fondantsugar, cointreau and fondant chocolate. There is a cointreaupearl in the praline.

Cocos truffle with the normal truffle filling but covered with cocos.

Milk chocolate truffle with truffel filling and covered with milchocolate.

That’s all for this weeks lesson. The upcoming 2 weeks there is no lesson due to the end of year festivities. This gives the possibility to make some at home and present them to the family.

Merry X-mas and happy 2008. Cheers !

Wednesday, December 12th 2007

It was one of this evenenings, cold, misty and there was electric in the air. We were diving into ganache pralines. Ganache is actually a sort of preparation with cream (35%) , milk and eventually some additions to get a good taste. I prepared a few of them so I can show them here on the page. I will include, as usual the recipes.

This is one I forgot last week, Marzipan roll, covered with fondant, milk or white chocolate.

Ardo, filled with ganache cream of strawberries and liquor. Covered with white chocolate.

Java, a ganache with cream and tea covered with fondant chocolate and finished with a T ofcourse.

Mokkatine, a ganache with cream and a little coffeetaste, covered with milkchocolate and finished with a fondant chocolatebean.

Malaga, a ganache made with raisins on liquor, covered with milkchocolate and finished with an “M”.

Kroka. This is one of my favorites ! It’s ganache with little pieces of croca withwhite chocolate, fondant chocolate on the bottom and milkchocolate on the top.

Here you go, this is the selection for this week. I hope you enjoy it and next week there will be more about spouted pralines made with buttermass.

Cheers

Wednesday, December 5th 2007

This was the second lesson of the second module and it was a very interesting lesson. The lesson was about making pralines with marzipan. I acquired different recipes for different pralines. Some of them are listed underneath. Don’t they look great ?

Marzipan with hazelnuts covered with milkchocolate

Hedgehog, marzipan with cointreau and hazelnut sticks covered with fondant chocolate

A pyramid, filled with marzipan and egg nog covered with fondant chocolate and finished with pistache nut.

Nougat and hazelnut with a layer of marzipan covered with milkchocolate

Nougat and pralinee with a layer of marzipan covered with milkchocolate and finished with fondantstripes

Well thats all for this week. I hope you enjoy the view while I enjoy eating them

Wednesday, November 28th 2007

Today I started my second module of making pralines and processing chocolate. The purpose now is to make different fillings to cover with chocolate and also fill hollow forms with a mass that has been prepared. Meanwhil I learned 6 different ones. I will show you a few of em :

Carre Marsepain filled with pralinee with roasted hazelnuts and covered with white or milkchocolate

Crooco, filled with pralinee with cocos pieces and covered with white chocolate

Drapier, filled with pralinee with roasted hazelnuts and covered with white chocolate and fondant.

Maison chocolates, filled with everything that did not fit in the other pralines …