Earl Grey Ganache Filled Candies
The Colombian
This candy is filled with a coffee infused ganache.
Peanut Butter
This candy has a peanut butter filling. This one reminds me of home because it is almost like a Sarris peanut butter meltaway!! A.K.A my favorite Sarris candy!!
Trios
This candy is has a chocolate base and topped with caramelized hazelnuts covered in chocolate.
Royaltine
This is a chocolate hazelnut candy.
Gianduja
This candy is a chocolate base topped with gianduja. Gianduja is a chocolate hazelnut mixture, almost like Nutella just with less chocolate flavor.
Swiss Rocher
These are a version of a Ferrero Rocher!! The only thing that is different is that there is not a hazelnut in the center.
Buttermass
Pear Caramel
This is filled with a caramel and chocolate filling. It is supposed to have pear alcohol in it but we used an orange liqueur.
Pistachio Ganache
This is filled with a pistachio ganache. I like this, but I think it would be very good with a white chocolate shell instead of dark.
Marzipan
Rum Truffles
Carmelized Almonds
Normandy Cream
This is a chocolate ganache filling.
Nougatine
The nougatine is a caramel base mixed with granulated almonds.
Mendiants
Last, but not least mendiants. These are a chocolate base with nuts and candied fruit on top. They can be made in many shapes and sizes. I was given the big chocolate bar from Chef En-Ming Hsu for winning the tempering contest. She said she had a special project for us to do and gave each of us a container of un-tempered chocolate and when we were done bring it to her!
You would probably like to know what tempering means....well chocolate has 6 different crystals in them and when it is melted they are unstable. Cooling it down and bringing it to the right temperature(which varies for the different types of chocolate) creates stable crystals. These stable crystals are what gives the chocolate a shiny look and makes it snap, If the chocolate was not tempered it would be soft, not like your typical chocolate bar. There are three different ways to temper chocolate; tabling, seeding, and direct method.
Tabling chocolate is when you poor 75% of the melted chocolate onto a granite or marble table/slab and spread it out so that you are able to fold the outside into the middle with a table scraper. You do this until it gets think, but not too thick. Then you put that back into the bowl with the rest of the melted chocolate. Make a test.
Seeding chocolate is when you have melted chocolate and you add pistols(unmelted chocolate disks), about 15%. Stir and make sure they are all melted. Make a test. If it doesn't set add a couple more pistols. I used this method when given the "special project"
Direct method tempering is taking pistols and melting 75% and stirring in the rest. Make a test.
When I say make a test, we are taught to make a test even if you are at the desired temperature because the thermometer could not read it properly. The easiest way to make a test is take a small piece of parchment paper and dip it in the chocolate. If it does not set within three to four minutes it is still too warm and not tempered.
You would probably like to know what tempering means....well chocolate has 6 different crystals in them and when it is melted they are unstable. Cooling it down and bringing it to the right temperature(which varies for the different types of chocolate) creates stable crystals. These stable crystals are what gives the chocolate a shiny look and makes it snap, If the chocolate was not tempered it would be soft, not like your typical chocolate bar. There are three different ways to temper chocolate; tabling, seeding, and direct method.
Tabling chocolate is when you poor 75% of the melted chocolate onto a granite or marble table/slab and spread it out so that you are able to fold the outside into the middle with a table scraper. You do this until it gets think, but not too thick. Then you put that back into the bowl with the rest of the melted chocolate. Make a test.
Seeding chocolate is when you have melted chocolate and you add pistols(unmelted chocolate disks), about 15%. Stir and make sure they are all melted. Make a test. If it doesn't set add a couple more pistols. I used this method when given the "special project"
Direct method tempering is taking pistols and melting 75% and stirring in the rest. Make a test.
When I say make a test, we are taught to make a test even if you are at the desired temperature because the thermometer could not read it properly. The easiest way to make a test is take a small piece of parchment paper and dip it in the chocolate. If it does not set within three to four minutes it is still too warm and not tempered.
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