Tempering chocolate takes time, patience and a candy thermometer, but it gives beautiful results. The chocolates become smooth and shiny, and yield with a satisfying snap when you bite into them. Use the best quality chocolate you can find for these indulgent treats, and your favourite liqueur for the ganache centres. Frangelico, Kahlúa, Tia Maria and amaretto are good options.
- Portion size 24 servings
- Credits : Canadian Living Magazine: February 2013
- 8 oz good-quality 70% dark chocolate (such as Lindt), grated
- 1/4 cup whipping cream (35%)
- 2 oz good-quality 70% dark chocolate (such as Lindt), grated
- 1 oz good-quality milk chocolate (such as Lindt), grated
- 2 tablespoons liqueur
MethodGanache: In small saucepan, heat cream until steaming and small bubbles form around edge. Pour over dark and milk chocolates in bowl; stir until melted. Stir in liqueur. Let come to room temperature.
Polish moulds with soft dry cloth or cotton batting; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring often, until smooth and temperature reaches 115ºF (46ºC).
Remove bowl from saucepan. Place over bowl of cold water; stir constantly until temperature falls to 80ºF (27ºC).
Replace bowl over hot water or place on heating pad; stir constantly until temperature reaches 88ºF (31ºC). Hold between 88ºF and 92ºF (31ºC and 33ºC) while moulding.
Place rack over waxed paper– or parchment paper–lined tray; set aside.
Spoon chocolate into moulds, filling each to top. Using metal spatula, scrape across top of mould to remove excess; return excess to bowl.
Turn moulds upside down over bowl; tap moulds to remove excess. Let stand upside down on rack for 30 seconds, allowing excess to drip out, leaving thin coating on moulds. Scrape to level top of moulds. Refrigerate for 5 minutes.
Using pastry bag fitted with 1/4-inch (5 mm) plain tip, pipe ganache into each mould until 1/8 inch (3 mm) from top. Tap mould gently. Refrigerate for 10 minutes.
If necessary, reheat remaining chocolate to between 88ºF and 92ºF (31ºC and 33ºC). Pour over ganache in moulds. Using metal spatula, scrape across top of mould to remove excess; return excess to bowl. Refrigerate until set and shrunk away from sides of moulds, about 20 minutes. Unmould onto tray. (Make-ahead: Store in airtight container at room temperature for up to 2 weeks.)
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 6 mg
- Sugars 4 g
- Protein 1 g
- Calories 90.0
- Potassium 86 mg
- Cholesterol 4 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
- Iron 10.0
- Calcium 1.0
- Vitamin A 1.0