March 28th 2008 Posted at Chocolate
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Wednesday, march 28 2008
Unfortunately there was no lesson today. This means that I have to fall back on my own stash of chocolate.
I advice to do the same, sorry for the inconvenience.
Cheers & enjoy the vacation.
March 20th 2008 Posted at Chocolate
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Wednesday, march 19th 2008
Everybody knows that every moment is right to eat chocolate. That’s why chocolate candybars have been invented. You can eat them as a little snack when you run out of sugar. There are all sorts of snacks available (Mars, Snickers, Twix, …) but there is only one that I cannot refuse and that’s the chocolatebar without the biscuit in it.
Then there are also filled rondo’s. These are round chocolate floors covered with some prepared ganache of different flavours. The list is endless of all different possibilities. In the pictures you will notice that some of these rondo’s have a specific pattern on it. These are called ‘transfers’. They come also in thousands of different patterns. And it’s funny to see.
Check the pictures.
Buche café with coffeetaste and cognac
Buche praliné with praliné ganache
Buche crème fraiche with gianduja and hazelnut
Buche orange with cutted orangepeels
Different rondo’s with pattern
Cinnamon sticks
Next 2 weeks there is no education but I am sure that I will experiment with chocolate. Meanwhile I wish you a happy Easter weekend ! Enjoy the chocolates.
March 14th 2008 Posted at Chocolate
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Wednesday, march 12th 2008
Besides all these authentic pralines there are also other goods that can be consumed. I am talking about all these different pieces of chocolate sweets. There are plenty of variations and with some creativity you can make hundreds of different sweets. Filled with almond nuts, pistache nuts, walnuts and raisins. There are plenty of forms available to make attractive chocolates. Not the adults but especially the kids are very interested in this kind of sweets. Because I like to eat them myself I will share some pictures of this sweets. Don’t run away before you have seen them all.
Amandelsplitters
Caraques
Tuiles with small almond nuts
Caraques filled with gianduja
These chocolates come in all different forms always with different nuts on : almonds, walnuts, raisins, pistachenuts
Orangettes covered with milkchocolate
Next week more about different pralines and their fillings
Enjoy !
March 6th 2008 Posted at Chocolate
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Wednesday, march 5th 2008
It’s truffle time. What is more tempting than sitting in front of tv, opening a box with different truffles and finish it ?
Truffles come in different sorts. There are cream truffles, butter truffles and ganache truffles. The cream and butter truffle is eaten most because it has a soft taste and the filling melts in your mouth. There is one thing to keep in mind, you cannot store truffles for a long time since they are prepared with cream. The message is : Eat them as soon as possible.
Hazelnut truffle with fondant chocolate and cacaopowder
Cream truffle with cream, vanille and covered with white chocolate
Cointreau truffle with cocoline and cointreau, covered with roasted and shaved almonds
Ivory truffle with cocoline and praliné covered with white chocolate
Now that you have some examples, Enjoy !
March 1st 2008 Posted at General
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Wednesday, february 27th 2008.
As time goes by, I also advance with my course. This time it was time to use the chocolate machine to make hollow forms for pralines with fillings. Once you start a business in the world of chocolate, this is the way to produce pralines. It’s much faster than working with a praline fork. You start the machine, fill it up with chocolate, make sure it’s the right temperature and spin the wheel. Make your hollow forms, make some filling. Use a needle sac to fill the hollow forms and close them with a thin layer of chocolate, DONE.
Here is the result :
That’s all for this week.
