Hello. I don't know if I can find Chipotle where I live, but I will try because I want to make ganache with it. Can anyone guide me to a recipe or give some clues - is it powder form? Is it a chipotle infused in cream?
I appreciate any help!
October 26, 2006
Hi Ilana, My experience with chile peppers and chocolate been educational. My first try I used 4 thai chiles (fresh from the farmers market) and I infused them in the cream for over night. I thin strain it and heated it and then poured it over the chocolate. Once it was firm I couldn't wait to taste it and it was wonderful. At first there was a hint of the chiles and then the chocolate took over and then the heat. But it wasn't super hot it was just the right strength. My next try I used powder cayanne pepper. I used 2 teaspoons to 1/2 cup of heavy cream with 12oz of semi-sweet chocolate. When I tasted it after it firmed up I first tasted the chocolate and then the heat came thur and again it wasn't that bad. That's my experience with chiles. I haven't tried the Chipotle but I would think it comes in both powder and fresh. Check your health foods stores or farmers market to see what they have. If not google it and see if you can buy on line..... Hope this helps.
Thanks so much! 4 fresh chiles in how much cream? Wow! Thanks
October 26, 2006
Well thank you very much. I will make it on Thursday and then I will let you know!
Hi! I did not forget my promise to let [:(]you know... However I have bronchitis so I am not chocolating right now. As soon as I am I will let you know!
October 26, 2006
Hi! Well finally I made the chili pepper ganache. I used chilis that I had planted in my garden for this purpose. I guess itwas the wrong kind because itwas not "hot" It came out nice, though. I added other spices since it did nothave pizzazz to it. Yesterday I bought peppers that are supposed to be spicier. It is hard toknowbecause their names are not in English. I hope it will work out.
My next question:
I made caramel according to: 500g sugar, 300ml cream, 300ml glucose and walnuts and vanilla. It was supposed to be cut into squares and then dipped in chocolate. I cooked it to 118 C. The problem:
It is light light brown (too light??) and the squares don't hold their shape - they sat overnight and this morning they had become blobby shaped and some even joined together (cause they spread out).
What did I do wrong? Any suggestions? SHould I add less liquid? Heat it a bit higher?
February 23, 2006
I personally cook my caramel longer to a caramel brown, to 360F, but different recipes call for different lengths of cooking time, remember also it cooks a bit longer once you remove it from the heat, I would try cooking to a golden brown and see what happens. You might also want to cut back on the glucose a bit. Just my 2 cents.
Keep it Sweet!
Keep it Sweet!
July 13, 2006
A few things,
humidty can affect your product if you leave it laying around, though probably not as much as what you're seeing
cook it to a higher temperature (it would be my first thing I'd tweak) to around 122
if it's too burnt for your taste at that temperature you can cut back on the cream and add some butter or cut back on the glucose as well.
Thanks so much for the advice! I will cook it a few degrees higherand reduce the glucose. It was too sweet... However, it sat out for 24 hours. I rolled it into a ball, and then rolled it out with a rolling pin and recut the squares and it is better than before - odd!
Have a sweet day!
Hi! Thank you! Can you explain more about this smoked/powdered chipotle? I do not know what it is, I donotknow exactly what kind of pepper it is, as here it is all different and in another language. Maybe a picture or botanical name ?? I will be inthe states in April, maybe I can find it? Thanks a lot anyway!
Chipotle is just another name for a Jalapeño pepper that has been smoked. They are available in almost any form you can imagine, from canned with tomato puree to dried and powdered. Just a matter of your personal preference, but I would steer clear of the tomato lol. One thing to be aware of, the smoke from the chipotle can be confused with a woody flavor in chocolate which does have a somewhat negative connotation, so go easy. If you want to avoid that all together just go with a dried jalapeño which will have a similar heat level.
hey! Thanks a lot! Good advice!
I have a great story:
My husband was in Ecuador on business and I asked him to try to get chipotle or Jalapeno peppers, either powdered or dried. I thought maybe since it is S.America he might find it there. He went into a supermarket and asked for chipotle. They did not know what he meant. He then asked for Jalapeno and the saleslady directed him to packages that had "Jalapeno" written on them. He was thrilled to succeed. He bought about 12 packets, so I would have a nice supply... When he came home and happily gave them to me, we opened one only to discover that it was microwaveable Jalopeno flavored popcorn - 12 packets!! I laughed so hard!!
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