Chocolate Guide Part 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Tempering Instructions Chop the chocolate into 1/4-inch chunks. Put
half of the chocolate in a 1 1/2 quart microwave-safe bowl. (Use a 1
quart bowl when tempering 8-ounces of chocolate or less. When
tempering more than 2 pounds of chocolate, use a larger bowl.)
Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 6
minutes, stirring every 1 1/2 minutes, until the chocolate is
completely melted and smooth. Stir in the remaining chocolate chunks.
Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 5
minutes, stirring every 60 seconds, until the chocolate is almost
completely melted. Gently stir the chocolate and when it is c
ompletely melted, check the temperature. It should read between 110
and 120 degrees F (or the temperature recommended by the
manufacturer.) If necessary, put the chocolate back in the microwave
set on low (10 percent) power for 5 to 10 second intervals, until it
reaches the correct temperature. (Stir the chocolate for at least 1
minute before checking the temperature.)
Transfer the melted chocolate to another 1 1/2-quart (or a smaller or
larger bowl depending on the amount of chocolate being tempered.)
This will bring the temperature of the chocolate down to
approximately 100 degrees F.
Wrap a heating pad (normally used for backaches) in plastic to
protect it from chocolate stains. Set the control dial to the lowest
setting. Pour one-third of the melted chocolate onto a clean, dry
work surface (such as marble or Formica). Keep the remaining
chocolate in the bowl on the heating pad.
Using an offset metal cake spatula, spread the chocolate evenly
across the work surface into a rectangle. Using a pastry scraper,
bring the chocolate together, and as you do so, scrape the chocolate
off the spatula. Continue this spreading and scraping process until
the chocolate cools to 80 to 82 degrees F for milk and white
chocolates and 82 to 84 degrees F for dark chocolate, loses its shine
and forms a thick paste with a dull matte finish. Work quickly so
that the chocolate does not lump. This process can take anywhere from
2 to 10 minutes, depending on the amount of chocolate, the type and
brand of chocolate as well as the temperature of the kitchen. The
chocolate is now seeded. The professional term for this is _mush._
Add the mush to the bowl of 100 degrees F chocolate and using a
clean, dry rubber spatula, stir the chocolate gently, until smooth .
Be careful not to create air bubbles as you stir the chocolate.
Check the temperature of the chocolate. It should register between 86
and 91 degrees F depending on the type and brand of chocolate. (In
general, dark chocolate should register between 86 to 90 degrees F
and milk and white chocolates should register between 86 to 89
degrees F.) If necessary, heat the bowl of chocolate in the microwave
on LOW (10 percent) power for 5 to 10 second intervals, to raise the
temperature the required number of degrees. (Stir the chocolate for
at least 1 minute before checking the temperature. Be very careful
not to overheat the chocolate.) The chocolate is now ready to work
with. As you work, regularly stir the chocolate and check its
temperature. Adjust the temperature and fluidity of the chocolate by
turning the heating pad on and off. If for some reason the chocolate
becomes too cold, simply reheat it in the microwave oven set on LOW
(10 percent) power for 5 to 10 second intervals. (Stir the chocolate
for at least 1 minute before rechecking the temperature.) Never let
its temperature exceed 92 degrees F, or the stable cocoa butter
crystals will start to melt and the temper will be lost.
Eggs: In recognition of the growing concern over the presence of
salmonella bacteria in some raw eggs, Chocolatier is adapting recipes
that traditionally have used uncooked or lightly cooked eggs. The
full extent of the risk is still being studied, but regulatory
agencies such as the USDA and FDA have advised against eating any
foods containing uncooked or lightly cooked eggs, egg yolks or egg
whites. Because salmonella bacteria is killed in eggs cooked to 160
degrees F, Chocolatiers recipes for such desserts as mousses and
buttercreams now include the extra step of cooking a sugar syrup to
at least 240 degrees F (soft ball stage) and pouring it over the eggs
to raise their temperature sufficiently. Chocolatier believes that an
awareness of the potential risk of salmonella poisoning is the best
defense against it.
webmaster@godiva.com
Submitted By CHARLENE DEERING On 03-13-95
Title: CHOCOLATE MINT TERRINE 1
Categories: Desserts, Chocolate, Godiva
Yield: 10 servings
GANACHE COATING: 1 ts UNFLAVORED POWDERED GELATIN
6 oz BITTERSWEET CHOCOLATE, MINT MOUSSE:
-FINELY CHOPPED 3/4 c HEAVY CREAM
1/2 c HEAVY CREAM 1 LARGE EGG PLUS 1 LARGE
1/4 c WHITE CREME DE MENTHE -EGG YOLK
DARK CHOCOLATE MOUSSE: ds SALT
8 oz BITTERSWEET CHOCOLATE 1/3 c GRANULATED SUGAR
2 tb UNSALTED BUTTER 1/4 c WHITE CREME DE MENTHE
1 c HEAVY CREAM 2 ts UNFLAVORED POWDERED GELATIN
2 LARGE EGGS 2 tb WATER
3 tb WATER, DIVIDED GARNISH:
ds SALT MINT LEAVES (OPTIONAL)
1/3 c GRANULATED SUGAR
Make the ganache coating:
Place a 8 1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in the
freezer while preparing the ganache coating.
Place the chocolate in a medium bowl. In a small saucepan, set over
medium heat, bring the cream to a gentle boil. Pour the hot cream
over the chocolate. Let the mixture stand for 30 seconds to melt the
chocolate. Gently whisk until smooth. Stir in the creme de menthe.
Remove the pan from the freezer. Pour half of the ganache into the
pan. Quickly begin rotating the pan slowly, allowing the ganache to
coat the inside of the pan evenly over the bottom and sides. Allow
any excess ganache to drip back into the bowl. Return the pan to the
freezer for 5 minutes. Remove the pan from the freezer and, using a
small metal spatula, spread additional ganache over the sides of the
pan only. Return the pan to the freezer. Cover the remaining ganache
with plastic wrap and reserve at room temperature for glazing the
terrine.
Make the dark chocolate mousse:
Melt the chocolate with the butter according to the instructions
given in the Chocolate Key. Set aside to cool. In a chilled, large
bowl, using a hand-held electric mixer set at medium-high speed, whip
the cream until soft mounds start to form. Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip
attachment, beat the eggs, 1 tablespoon of the water, and salt at
medium speed until blended. While continuing to beat, add the sugar
in a steady stream. Remove the bowl from the mixer stand and place
over a pot of hot water. (The bottom of the bowl must touch the
water.) Cook over medium-high heat, whisking constantly for 3 to 5
minutes, or until the granules of sugar have dissolved and the egg
mixture has reached 140 degrees F on an instant-read thermometer.
Return the bowl to the mixer stand and beat at medium-high speed
until the mixture is thick and pale yellow, about 8 minutes.
Place the remaining 2 tablespoons of water in a small heatproof cup.
Sprinkle the gelatin over the water and let it stand for 5 minutes to
soften the gelatin.
Place the cup with the softened gelatin in a saucepan with enough
water to come halfway up the side of the cup. Heat the gelatin
mixture over hot, not simmering, water. Stir the gelatin frequently
for 3 to 4 minutes, or until the gelatin granules dissolve completely
and the mixture is clear. Remove the pan from the heat. Leave the cup
containing the gelatin mixture in the hot water to keep the gelatin
warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
quickly whisk the gelatin in by hand. Using a large rubber spatula,
gently fold one-third of the whipped cream into the egg mixture to
lighten it. Fold in the remaining whipped cream.
Remove the loaf pan from the freezer. Pour one-third of the chocolate
mousse into the pan and, using a small offset metal spatula, spread
the mousse in an even layer. Return the loaf pan to the freezer. Set
the remaining chocolate mousse aside in a cool place, but do not
refrigerate.
Continued.......
Submitted By CHARLENE DEERING On 03-13-95
Source from luhu.jp
half of the chocolate in a 1 1/2 quart microwave-safe bowl. (Use a 1
quart bowl when tempering 8-ounces of chocolate or less. When
tempering more than 2 pounds of chocolate, use a larger bowl.)
Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 6
minutes, stirring every 1 1/2 minutes, until the chocolate is
completely melted and smooth. Stir in the remaining chocolate chunks.
Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 5
minutes, stirring every 60 seconds, until the chocolate is almost
completely melted. Gently stir the chocolate and when it is c
ompletely melted, check the temperature. It should read between 110
and 120 degrees F (or the temperature recommended by the
manufacturer.) If necessary, put the chocolate back in the microwave
set on low (10 percent) power for 5 to 10 second intervals, until it
reaches the correct temperature. (Stir the chocolate for at least 1
minute before checking the temperature.)
Transfer the melted chocolate to another 1 1/2-quart (or a smaller or
larger bowl depending on the amount of chocolate being tempered.)
This will bring the temperature of the chocolate down to
approximately 100 degrees F.
Wrap a heating pad (normally used for backaches) in plastic to
protect it from chocolate stains. Set the control dial to the lowest
setting. Pour one-third of the melted chocolate onto a clean, dry
work surface (such as marble or Formica). Keep the remaining
chocolate in the bowl on the heating pad.
Using an offset metal cake spatula, spread the chocolate evenly
across the work surface into a rectangle. Using a pastry scraper,
bring the chocolate together, and as you do so, scrape the chocolate
off the spatula. Continue this spreading and scraping process until
the chocolate cools to 80 to 82 degrees F for milk and white
chocolates and 82 to 84 degrees F for dark chocolate, loses its shine
and forms a thick paste with a dull matte finish. Work quickly so
that the chocolate does not lump. This process can take anywhere from
2 to 10 minutes, depending on the amount of chocolate, the type and
brand of chocolate as well as the temperature of the kitchen. The
chocolate is now seeded. The professional term for this is _mush._
Add the mush to the bowl of 100 degrees F chocolate and using a
clean, dry rubber spatula, stir the chocolate gently, until smooth .
Be careful not to create air bubbles as you stir the chocolate.
Check the temperature of the chocolate. It should register between 86
and 91 degrees F depending on the type and brand of chocolate. (In
general, dark chocolate should register between 86 to 90 degrees F
and milk and white chocolates should register between 86 to 89
degrees F.) If necessary, heat the bowl of chocolate in the microwave
on LOW (10 percent) power for 5 to 10 second intervals, to raise the
temperature the required number of degrees. (Stir the chocolate for
at least 1 minute before checking the temperature. Be very careful
not to overheat the chocolate.) The chocolate is now ready to work
with. As you work, regularly stir the chocolate and check its
temperature. Adjust the temperature and fluidity of the chocolate by
turning the heating pad on and off. If for some reason the chocolate
becomes too cold, simply reheat it in the microwave oven set on LOW
(10 percent) power for 5 to 10 second intervals. (Stir the chocolate
for at least 1 minute before rechecking the temperature.) Never let
its temperature exceed 92 degrees F, or the stable cocoa butter
crystals will start to melt and the temper will be lost.
Eggs: In recognition of the growing concern over the presence of
salmonella bacteria in some raw eggs, Chocolatier is adapting recipes
that traditionally have used uncooked or lightly cooked eggs. The
full extent of the risk is still being studied, but regulatory
agencies such as the USDA and FDA have advised against eating any
foods containing uncooked or lightly cooked eggs, egg yolks or egg
whites. Because salmonella bacteria is killed in eggs cooked to 160
degrees F, Chocolatiers recipes for such desserts as mousses and
buttercreams now include the extra step of cooking a sugar syrup to
at least 240 degrees F (soft ball stage) and pouring it over the eggs
to raise their temperature sufficiently. Chocolatier believes that an
awareness of the potential risk of salmonella poisoning is the best
defense against it.
webmaster@godiva.com
Submitted By CHARLENE DEERING On 03-13-95
Title: CHOCOLATE MINT TERRINE 1
Categories: Desserts, Chocolate, Godiva
Yield: 10 servings
GANACHE COATING: 1 ts UNFLAVORED POWDERED GELATIN
6 oz BITTERSWEET CHOCOLATE, MINT MOUSSE:
-FINELY CHOPPED 3/4 c HEAVY CREAM
1/2 c HEAVY CREAM 1 LARGE EGG PLUS 1 LARGE
1/4 c WHITE CREME DE MENTHE -EGG YOLK
DARK CHOCOLATE MOUSSE: ds SALT
8 oz BITTERSWEET CHOCOLATE 1/3 c GRANULATED SUGAR
2 tb UNSALTED BUTTER 1/4 c WHITE CREME DE MENTHE
1 c HEAVY CREAM 2 ts UNFLAVORED POWDERED GELATIN
2 LARGE EGGS 2 tb WATER
3 tb WATER, DIVIDED GARNISH:
ds SALT MINT LEAVES (OPTIONAL)
1/3 c GRANULATED SUGAR
Make the ganache coating:
Place a 8 1/2-by-4 1/2-by-2 3/4-inch non-stick metal loaf pan in the
freezer while preparing the ganache coating.
Place the chocolate in a medium bowl. In a small saucepan, set over
medium heat, bring the cream to a gentle boil. Pour the hot cream
over the chocolate. Let the mixture stand for 30 seconds to melt the
chocolate. Gently whisk until smooth. Stir in the creme de menthe.
Remove the pan from the freezer. Pour half of the ganache into the
pan. Quickly begin rotating the pan slowly, allowing the ganache to
coat the inside of the pan evenly over the bottom and sides. Allow
any excess ganache to drip back into the bowl. Return the pan to the
freezer for 5 minutes. Remove the pan from the freezer and, using a
small metal spatula, spread additional ganache over the sides of the
pan only. Return the pan to the freezer. Cover the remaining ganache
with plastic wrap and reserve at room temperature for glazing the
terrine.
Make the dark chocolate mousse:
Melt the chocolate with the butter according to the instructions
given in the Chocolate Key. Set aside to cool. In a chilled, large
bowl, using a hand-held electric mixer set at medium-high speed, whip
the cream until soft mounds start to form. Refrigerate until needed.
In a 4 1/2-quart bowl of an electric mixer, using the wire whip
attachment, beat the eggs, 1 tablespoon of the water, and salt at
medium speed until blended. While continuing to beat, add the sugar
in a steady stream. Remove the bowl from the mixer stand and place
over a pot of hot water. (The bottom of the bowl must touch the
water.) Cook over medium-high heat, whisking constantly for 3 to 5
minutes, or until the granules of sugar have dissolved and the egg
mixture has reached 140 degrees F on an instant-read thermometer.
Return the bowl to the mixer stand and beat at medium-high speed
until the mixture is thick and pale yellow, about 8 minutes.
Place the remaining 2 tablespoons of water in a small heatproof cup.
Sprinkle the gelatin over the water and let it stand for 5 minutes to
soften the gelatin.
Place the cup with the softened gelatin in a saucepan with enough
water to come halfway up the side of the cup. Heat the gelatin
mixture over hot, not simmering, water. Stir the gelatin frequently
for 3 to 4 minutes, or until the gelatin granules dissolve completely
and the mixture is clear. Remove the pan from the heat. Leave the cup
containing the gelatin mixture in the hot water to keep the gelatin
warm until ready to use.
Remove the egg mixture from the mixer stand and, using a large whisk,
quickly whisk the gelatin in by hand. Using a large rubber spatula,
gently fold one-third of the whipped cream into the egg mixture to
lighten it. Fold in the remaining whipped cream.
Remove the loaf pan from the freezer. Pour one-third of the chocolate
mousse into the pan and, using a small offset metal spatula, spread
the mousse in an even layer. Return the loaf pan to the freezer. Set
the remaining chocolate mousse aside in a cool place, but do not
refrigerate.
Continued.......
Submitted By CHARLENE DEERING On 03-13-95
Source from luhu.jp