August 1, 2008

CHAMPAGNE TRUFFLES

b_twin_1, 31st July 2008, comment to Nether Wallop

In honour of birthdays (not *mine*) I found this little recipe while I was hunting for white chocolate tips. It came originally from the cookbook of the Savour Chocolate & Patisserie School.

(I know Robin will like the name of these….)
600g Champagne (reduced to one third its original weight)
85g Fresh Cream
22g Glucose
40g Invert Sugar
440g Cacao Barry Force Noir Chocolate **
80g Butter

Boil the champagne and reduce it to a weight of 200g then boil the cream, glucose and invert sugar. Pour both mixtures onto the chocolate buttons. Allow to cool and add the butter. Pipe small individual balls and set for 10 hours. Roll in cocoa powder.

** link provided by Robin –

http://primarque.com/catalog/chocolates/cacao-barry.html

Cooking with white chocolate…

Robin in Celebratory Food, July 25, 2008

I do use Green and Blacks when I want white chocolate but I think white chocolate is tricky stuff anyway and maybe that day the weather was really heavy and humid and the chocolate was sulking and didn’t mix with the butter right, or maybe it took exception to your stirring, which in my experience needs to be very gentle and very thorough–far more of either than you need bother with with good old mellow black chocolate. I don’t know if anyone out there has more experience of white chocolate, or can recommend a reliably good-natured brand of the stuff.

Robin’s very squodgy white chocolate brownie . . . er . . . chocolate whiteys recipe

Robin in Celebratory Food, July 25, 2008

The original is from a cookbook you’ve heard from before: Rosie’s All Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book by Judy Rosenberg. I am, however, shameless, and I wanted even more chocolate in mine, so that’s what I did. These aren’t even cake any more: they’re very squodgy.

8 T (1 stick) slightly salted butter

8 oz white chocolate

2 large eggs at room temperature

1 c sugar

1 tsp vanilla (maybe a scrap more. This does vary with your brand of chocolate, but you don’t know till you’ve tried. With Green and Blacks I use about 1 ¼ tsp)

1 c all-purpose white flour

Butter and flour a 9 inch square pan.

Melt butter in the top of a double boiler over simmering water. Break up the chocolate in small pieces and add gradually as the butter melts. Stir gently and thoroughly. It should be perfectly homogenous when you take it off the heat. If it shows signs of separating, stir it some more (gently).

Beat eggs vigorously. You can do it by hand but this is one of those cases where an electric mixer is probably better. Beat till frothy and then add sugar in a slow stream, beating like mad the whole time. Scrape down the sides of your bowl a lot too. Rosie says the whole process should take about two minutes. I never count, but it takes a while. But the result should ‘ribbon’ if you pour it off a spoon. Add the chocolate mixture in a very slow stream, with your electric mixer on low, if you’re using one. Once it’s all incorporated I take the mixer out and use a spoon for about ten seconds to sort of reassure myself it’s all gone together neatly.

Then mix in the flour. I stick to the spoon. You can use your electric mixer if you want.

Pour into the pan. 350° for about half an hour. The original recipe calls for 325°, which I find too low, but you certainly don’t want it more than 350°, so if you have an iffy oven, err on the low side. It’s not going to rise a lot, and it’ll probably be slightly hollow in the middle, but it will set and look done, and it shouldn’t be a solidified puddle in the bottom of the pan either. On the other hand, maybe I’m just strange, and I really like heavy dense things. Well, yes, I do, since you mention it. But feel free to experiment, and maybe raise the flour and lower the chocolate and make it a cake again.

Chocolate Ice-cream

Anette the Great Dane, 14 July 08, comment to ‘Proofs’ and subsequently by Robin, 15 July, as ‘Ice Heroine’

 It is entirely possible to make a non-dairy chocolate ice-cream. The simplest ways are:
Version 1: Replace the wine in the Sabayon Ice-cream with Cocoa cordial.
Version 2: Replace the vodka in the Vodka Ice-cream with Cocoa cordial and the lemon with vanilla extract.
Version 3: Replace the coffee in the Tiramisu with good pure cocoa (not the sweet instant) powder, but add it to the eggs as it might lump in the cold liquid.