April 5, 2013
I had a little choc making session over Easter and the aim was to try and get somewhere near the taste of Damian Allsop's water ganache filled chocolates.
I purchased some Peruvian Criollo raw cacao powder, organic cacao butter and agave syrup. My own twist, for some extra flavour, I decided to crumble freeze dried fruit into the ganache when filling the chocs.
This was only my second time making my own chocs and I encountered a few issues.
The first was getting the "shell" right.. I found an article on the web that suggested filling the silicon mould and then tipping it up so that the chocolate runs out back into a pan. Mine wasn't runny enough so I ended up scooping it out with a spoon and then using a combination of my finger and the handle end of a small paint brush to spread the choc up the sides of the moulds. That was very fiddly and time consuming (and back aching!) and the result was very uneven sides and several chocs crumbled when eventually getting out of the mould.
So, some questions:
Q1: I used a 1:1:1 ratio, i.e: 100g of each cacao powder, cacao butter and agave syrup. I'm thinking maybe I should increase the cacao butter ratio but don't want to use more than is necessary. What proportion of ingredients do you guys/girls use?
Q2: I used agave as a sweetner, which is of course liquid - if you used a dry granulated sweetener such as plain old sugar or ground coconut palm sugar, would that affect the ratio of cacao butter/powder?
Q3: The resulting chocs tasted very nice but the chocolate was very intense in flavour and totally overpowered even the relatively strong flavour of freeze dried raspberries. The aforementioned Mr Allsop manages 70% filled chocolates that taste quite strong but much more subtle than mine and allow other flavours through. Is this down to the ratio of powder to butter or is it the type of cacao powder or are there other tricks?
Q4: A few days after making the chocs, we now find they have changed appearance and texture - they have gone kind of gritty and the water ganache that I made, while nowhere near as smooth as Damian's in the first place, is much less smooth than it was. Any ideas why that is?
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