My chocolate and Pastry Experiences

Scottish part time chocolatier in London enjoying all things Chocolate and Pastry


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New Chocolate Flavours

IMAG1577so I decided to try some new flavours, one based on Pierre Hermes Ispahan Macaronwhich is a Lychee and Rose Ganache Centre and was decorated like Frank Haasnoot’s World Chocolate Masters moulded chocolate recipe, black chocolate Cherry made with Cacao Barry Alunga Milk Chocolate (41%), a blueberry ganache with Valrhona Manjari (64%) and finally a coffee bean (it’s up there with the Lychee in terms of impressing flavours) made with Valrhona Manjari (64%)

3 chocs

So I made little stencils out of white fondant and then airbrushed white cocoa  butter into the mould. I was a little heavy handed with the airbrush. They may not have looked like they should have or how I wanted them to look but the flavour was stunning. I’ve decided that I don’t like the daisy flower so I’ll look for another flower.

RedBlueberryFor the Cherry design, I flicked red cocoa butter into a small round cylinder mould, most of it flicked back onto my dress… I think that the effect was ok though.

I then tried flicking white and blue cocoa butter rather than a solid blue for the blueberry ganache, which I will try next time.

Coffee Bean

The coffee bean was the simplest of them all, sometimes that’s all it takes, just it’s own flavour to speak for itself.  I had an Aztec mould that I hadn’t found a flavour for so it just seemed perfect for this.  I roasted whole and slightly crushed beans in a dry pan and then infused cream with the heated beans to maximise flavours.

I never thought that I could make chocolate taste like a coffee bean rather than a cup of coffee but I did it, and I was super please with the results.

 

I also made honeycomb in a 27°c kitchen and dipped in the Cacao Barry Extra Bitter 64%, for the first time ever I had fat bloom on the chocolate….I should’ve taken a picture, to be honest I was so mortified that I’d gotten it so wrong.  I think it was me opening the fridge door all the time and changing the temperature of the fridge. I’ve learned quite a few lessons from these chocolates:

1. don’t wear white dress when playing with chocolate and coloured cocoa butter

2. don’t be so heavy handed with the airbrush, just because you can’t see it doesn’t mean you keep spraying until you can!

3. try not to temper chocolate in hot kitchen, if it’s got to be done, don’t disturb the fridge when the chocolates are in it

4. honeycomb melts in heat

Recipes to follow 🙂

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Playing with Cocoa Butter and Airbrushing

CompressorSo I’ve been using an airbrush during my Stage in Yauatcha which is something I’ve always wanted to do. I’ve now bought my own, and I know I’m going to have lots of fun 🙂

 

metled butter
1st colourAfter polishing all the moulds to remove any residual oil or chocolate from the last time they were used and once the coloured cocoa butter was melted, strained and shiny powder added it was time to give the moulds their first layer of colour…I kept turning the airbrush rather than the mould to begin with so the cocoa butter would drip out of the gravity tank on top.

2nd reversedBy the time I did the 2nd layer I had gotten into the technique of turning the mould rather than the gun.

 

 

 

IMAG1429IMAG1428Once the mould had been sprayed it was time to rub off the excess colour so that when they were capped, there was no coloured cocoa butter going into the tank of chocolate.

I love the results of airbrushing cocoa butter, I can feel lots of chocolate days ahead 🙂

 

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For a different effect I flicked cocoa butter into the moulds
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