Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Blanching Almonds, Toasting Nuts and Seeds
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- 10 ounces milk chocolate, chopped in small (about ¼ inch) pieces
- ½ cup unsweetened cocoa powder
- ¾ cup whipping (heavy) cream
- ½ cup blanched almonds, toasted, and finely ground
- 10 ounces semisweet chocolate, chopped in small pieces
- 5 ounces white chocolate, chopped in small pieces
- In a medium mixing bowl, combine milk chocolate and cocoa powder; set aside.
- In a small heavy-bottomed pan over medium heat, heat the whipping cream to simmering. Pour the hot cream over the chocolate mixture; stir with a rubber spatula or wooden spoon until chocolate is melted. Stir in the almonds.
- Place chocolate mixture in a covered container and freeze for two hours.
- With slightly wet hands, Shape chilled chocolate into small balls, about 1” in diameter; set aside. Tip: A small ice cream scoop is ideal for making uniform-sized candies.
If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
- Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
- In top of a double boiler over hot water, melt semisweet chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted and smooth; do not overheat as chocolate will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
- Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
- Place one truffle at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the truffle out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated truffle on the prepared baking pan, pushing the truffle off the fork with another fork. Let truffles sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated truffles about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
- In top of a double boiler over hot water, melt white chocolate.
- Spoon the melted white chocolate into a small plastic bag. Snip off a tiny corner of the bag, drizzle over truffles.
- Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.