I wish I could post more pics but they would only be of interest to me, I'm sure! It was another packed day of making molded chocolates - make the chocolate shape, fill with ganache, cap off, remove from mold, and, the best part, EAT! Yum.
We had a demonstration on making liquid centres, as in liqueurs. And a demo on what I call, sandwiches. Two wafers of chocolate filled with a lovely ganache. And the top layer is decorated with a transfer sheet.
We made a chocolate with Gianduja base (hazelnut chocolate puree with crisps) and an anisette ganache. Then this delectable delight was dipped in milk chocolate and decorated with a flourish of dark chocolate. I didn't get a pic of the totally finished product. I'll have to remember to do that tomorrow before we eat them all.
And we filled our dark chocolate molds with a chocolate ginger ganache, capped them, and turned them out of the mold. Piece of cake! These are the actual chocolates made by moi! Woo hoo!
Chocolate Ginger Ganache
500 g cream
100 g glucose
100 g butter
15 - 20 g grated ginger
700 g dark chocolate
Boil the cream, glucose and butter. Add the grated ginger and let infuse until lukewarm.
Pour through a sieve and pour it over the tempered dark chocolate. Mix well.
Pour the ganache into a frame. Set until the ganache has crystallized and is firm.
Put a layer of dark chocolate on the bottom side after it has become firm. Cut into desired pieces and dip in chocolate. Decorate.