Chocolate Box, truffles, and assorted caramel filled chocolates were made by Dina, OrganizerWhat's Valentine's Day without chocolate, and with Valentine's Day right around the corner, members were excited to learn several chocolate techniques with Chef Jean-Rony Fougere at the DRM Incubator Kitchen in NYC. The Chef took us step by step through the process of tempering chocolate. Guess What? We learned how to temper chocolate using our senses of sight, touch, and smell--no thermometer. Amazing!
The tempered chocolate was utilized to make the lovely chocolate heart and assorted chocolates seen in the above photo. We learned a trick to making caramel which filled the assorted chocolates, created a decadent chocolate ganache, and learned how to duplicate a custom heart design with a food safe silk screen and tempered chocolate. Members sampled the chocolate throughout the class (the best ever!), munched on chocolate covered strawberries, and brought a bunch of goodies back home. Members are looking forward to more classes with Chef Fougere.
Chef stated that when you work creatively with chocolate you may sometimes make a mistake. This is particularly frustrating if you don't know where you went wrong. Here's a hint from Chef: If your chocolate is difficult to remove from the mold it could be that (1) the couveture chocolate was incorrectly tempered; (2) couverture chocolate coating is too thin, or (2) cooling temperature is too low. Here's a tip: one of Chef's favorite shops to purchase custom chocolate molds is the Custom Chocolate Shop in Canadensis, PA.
Chef Fougere's Ganache Recipe (for Tuffles)
500 grams Dark Chocolate
300 grams Cream (Heavy Cream)
50 grams Corn Syrup or Glucose
Start by placing cream and glucose in a saucepan. Bring mixture to a boil over medium heat. Have the chocolate ready in a bowl and pour hot cream over the chocolate. Fold mixture with a rubber spatula. Place parchment paper in a square cake pan. Pour mixture into the pan and let set.
Enjoy!
Dina
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