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November Recipe's of the Month
 
 

This Months recipes are taken from Jean-Pierre Wybauw's, who is Callebaut's technical advisor and demonstrator, book "Chocolate Without Borders".


Chocolates With Cointreau Cream Centres


 


Ingredients:

150g cream
60g butter
250g milk chocolate or white chocolate
15g Cointreau liqueur
piping bag
palette knife
greaseproof paper
chocolate mould, or if this is not available, a mould for making ice cubes


Chocolates with Cointreau Cream Centres

 


Preparation:


To Prepare the Filling

Chop the chocolate finely. Bring the cream to the boil. While stirring continuously, pour the boiled cream onto the finely chopped chocolate. Add the liqueur and finally the butter which should be at room temperature.

To Prepare the Chocolate Shells

Precrystallize the chocolate. Using a small ladle, pour the chocolate over the moulds and keep the moulds slightly tilted while doing this, so that the surplus chocolate flows back into the bowl. Scrape the surplus chocolate from the surface and the sides. Shake the mould a few times from side to side to remove any air pockets from the chocolate, as these will create small holes in the shell of the finished product and that would not look attractive. Turn the mould over at once to remove the surplus chocolate and to retain a certain thickness of the shell. Next put the mould on greaseproof paper with the open side down. Take care: if the shell is too thin, the chocolate will not come out of the mould and will break. As soon as the chocolate no longer sticks to the paper, turn the mould round again and scrape the surface smooth. With a piping bag you can now pipe the cooled cream filling into the moulded shells. Make sure that the cream filling stays :4 mm below the edge of the chocolate shells. Too much cream in the mould will stop you making a neat finish to the chocolates later on. If by accident too much cream has been piped in, then you should remove the excess straight away. Let the cream set properly before closing the shells. Close off the filled shells with a minimal quantity of chocolate, using a palette knife. Smooth the surface carefully as you work. The mould should now be placed in the refrigerator for at least 30 minutes.

Put a sheet of greaseproof paper on the table. Turn the moulds quickly upside-down on the paper. If the chocolates don't come away easily, give a gentle tap to the mould with the blunt edge of a knife. Keep the chocolates in a tin.


 

Chocolates with Fruit Centres
 

Ingredients:
250g apricot pulp (for instance, tinned)
250g sugar
blender
greaseproof paper or aluminium foil

 

Chocolates with Fruit Centres

 

Preparation:


Allow the apricot pulp to simmer on a low heat for about 10 minutes. Grease a rimmed baking tray with oil. Pulp the softened apricots in a blender.

Add the sugar and continue simmering on a low heat until the mixture has thickened considerably.
Test a small spoonful of the mixture by letting it cool completely and then feel between thumb and index finger whether the fruit mixture is firm enough. Professionals use a special thermometer for this. They boil the pulp with the sugar to 107 aC. If the mixture is too soft, it should be left to boil a little longer. Take care to leave it on a low heat and keep stirring to avoid burning. Pour the boiling mixture onto the oiled tray and leave it to cool down completely. Cut it into the required size. Precrystallize the dipping chocolate. To get a firm base and to make it easier to get the confection out of the dipping chocolate with a fork, spread a thin layer of choco­late over the surface of each cube with your finger. When the chocolate has hard­ened' turn each centre over.
With a fork, dip each fruit centre into the chocolate and place it on greaseproof paper or aluminium foil. To decorate, push the flat side of the fork gently onto the still wet surface to draw a few lines.



 


Chocolate Tubs with Chocolate Cream

 


Ingredients:

2 egg yolks
75g butter
25g icing sugar
150g cream
50g milk
70g grenadine
150g dark chocolate
a little liqueur (Optional)
4 small balloons
greaseproof paper
foil
piping bag


Chocolate Tubs with Chocolate Cream

 

 

Preparation:

Preparation of the Tubs

Blow up the balloons and knot them to close. Dip about one third into pre­crystallized chocolate and place them carefully upright on greaseproof paper or aluminium foil.

Put them in the refrigerator as soon as the chocolate begins to set. After 10 minutes remove the balloons by pricking them with a pointed knife.



Preparation of the Chocolate Cream

Melt the chocolate.
Whisk the cream to a soft peak.
Mix the sugar with the egg yolks, stir in the butter which should be at room temperature. Stir until smooth.
Add the chocolate and then the milk, the grenadine and, if desired, a little liqueur. Mix the soft whipped cream into the chocolate mixture. Immediately pipe the mixture into the chocolate tubs, using a piping bag with a serrated nozzle. Place in the refrigerator for 1 hour before serving.




 


Chocolate Mousse

 







Ingrédients:

100g chocolate
120g butter
4 eggs
125g sugar
a pinch of salt (optional)
plastic film






Chocolate Mousse

 

 


Preparation:

Melt the chocolate.
Mix the soft butter and the chocolate to a smooth cream.

Break the eggs and separate the egg whites and the yolks.
Stir the egg yolks smooth and mix them with the chocolate cream.
Whisk the egg whites and the sugar to a firm froth.
Fold the froth very carefully into the mixture without stirring, but by pulling it up gently with a spatula.
Divide it over glasses or make some chocolate tubs, as in the photograph.
Leave to cool before serving.

To Make the Chocolate Tubs

Cut strips of plastic film 5 cm wide by 20 cm long. Put them flat on the work surface. Spread a thin layer of chocolate on each strip. Wait a moment until the chocolate begins to thicken. Roll each strip into a cylinder. Leave it to harden properly before removing the plastic film.

 

 

Sponge Biscuits


 

 

 

Ingrédients:
250g butter
250g icing butter
5 eggs
300g plain flour
vanilla essence
piping bag



Sponge Biscuits

 


Preparation:

Butter a baking tray and sieve a little flour over it, or use a non-stick mat .
Preheat the oven to 150°C.
Beat the butter till light and airy. Add the sugar.
Next add the eggs one by one.

Fold in the sieved flour and the vanilla without allowing more air in.
Pipe little balls, using a piping bag witha smooth nozzle of about 5mm diameter.
Bake for 10 minutes until they are pale brown at the edges.
If the biscuits have been baked on a baking tray, they will have to be loosened from the tray straightaway.
When they are cool, finish them off by dipping them in precrystallized chocolate.
Allow the chocolate to harden before serving them.

 


Fudge Chocolates

 

Ingredients:

150g sugar
100g demerara sugar
100g milk
60g chocolate, finely chopped
30g butter
a little vanilla essence
greaseproof paper or aluminium foil
non-stick baking sheet
if possible a thermometer showing temperatures above
100°C


Fudge Chocolates

 


Preparation:

Bring the milk to the boil together with the sugars. Add the finely chopped chocolate, then the butter and the vanilla essence, and continue to cook to 112°C-115°C. Stop stirring as soon as the mixture reaches boiling point, otherwise the syrup will run to sugar too early. In the trade a thermometer is used which shows temperatures above 100°C. You can manage without this thermometer by boiling the syrup until it begins to thicken slightly, and occasionally testing by dipping a spoonful of syrup in cold water and waiting until the syrup is completely cold. You should then be able to form it into a small ball.
Let the mixture get lukewarm. Meanwhile butter a baking tray or use a non - stick baking sheet. Stir the mixture until it begins to crystallize slightly. Pour it onto the tray or sheet, and immediately spread it evenly to about 1 to 1.5 cm. Leave to cool completely before cutting it into small cubes. Dip these cubes in precrystallized chocolate and leave them to set on greaseproof paper or aluminium foil.




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