Ingredient
Dark Chocolate (min 55%) x 160g
Whipping Cream x 90g
Milk x 10g Glucose
syrup x 10g (if use honey as substitue x 3/4 tablespoon)
Unsalted butter x 10g Cocoa powder x 5 tablespoon
Steps
1) Prepare a tray (14.5X8.8 cm) and line with baking paper (make sure you have excess by the side to help to lift up the chocolatefrom the tray later)
2) Baine Marie (double boil over stove) whipping cream, milk and glucose (or honey).
3) When the mixture begin to boil, remove from stove.
4) Add butter and chocolate to melt in warm mixture.
5) Pour the melter chocolate mixture into the lined tray and leave in refrigerator overnight.
6) Cut into small pieces and then dust and dip in sieved cocoa powder.
7) Keep in refrigerator and serve immediately from the fridge as the chocolates melt fast.
Playing with flavour:
1) Mocca - Add 1 teaspoon coffee granule; balance with additional 1 teaspoon milk or whipping cream
2) Add 1-2 tbsp rum or liqueur.
3) Add 1 tsp coarse sea salt.
4) Infuse 1 - 2 loose flavoured tea leaves while warming the milk and cream. Strain leave before melting chocolate or butter.
Q&A:
1) Milk and liquid glucose - make the chocolate exceptionally smooth but also softer.
1a) Guideline for Nama is whipping cream:chocolate ratio is 1:2 (i.e. 50% cream to chocolate). May play around with ratio up to 60% cream to chocolate for different texture. Personally I prefer 60% but it turns soft very fast immediately out of fridge.
2) For stronger chocolate taste - can use chocolate milk
3) Butter suppose to make the chocolate shine but for this case not much effect but will add smoothness to overall taste.
No comments:
Post a Comment