Along with pulled pork in the oven rather than the usual slow cooker, I shall be giving this chocolate orange cake a go this weekend- http://www.bbcgoodfood.com/recipes/1...nd-orange-cake
Rather than plain chocolate I'm going with Lindt orange chocolate in the cake and Terry's chocolate orange for the ganache. Can't get seville oranges anywhere so hopefully a navel will do.
In unrelated news, Sainsburys are selling whole pheasants just now. Have never seen them in a supermarket before.
Chocolate and venison. Talk to me.
I'm going to José Avillez restaurant tonight in Lisbon. He's a Michelin star but this restaurant isn't. Looking forward to some seafood and hoping he can hit the spot. Went to a place called largo last night which was excellent and only Ł45 a head for a three course and a bottle of wine.
Thread title is incorrect, Mahow does not exist anymore. True story.
In other news, i'm enjoying the salad bar at Tesco's. The pesto pasta and mozzarella balls are what make it tho. Stuff as much food in the 'mini' pots so the lid can't close. Saving myself a pound per visit.
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Miso caramel, black sesame and milk chocolate ganache, and a dark chocolate shell.
Yum yum yum.
Sorry for the (what I think will be) huge image, can't work out how to resize on imgur on the tablet.
You're getting reall good at them. That looks (and sounds) class.
Awww, fanks
Wanted to lol at the poncery but it looks too nice to do that.
Can't tell too much by the image but how did your chocolate shell come out? Looks a bit dull so I guess I'll lol at your shit tempering of the chocolate instead.
Nah I just got a fingerprint on it when I was cutting it. It's tempered properly.
How do you even make something like that? Walk me thru the steps plz
They do look good. Do you enjoy the result or the process more?
Got myself an Instant Pot. Had a few disastrous meals but seem to be getting the hang of it now.
Put it on a white plate for a photo you plonker. Can hardly see it.Originally Posted by randomlegend
Toggle Spoiler
Miso caramel, black sesame and milk chocolate ganache, and a dark chocolate shell.
Yum yum yum.
Sorry for the (what I think will be) huge image, can't work out how to resize on imgur on the tablet.
Made the caramel first, adapting from a salted caramel recipe in the book I've got.
This is what I came up with after a bit of experimenting:
92.5ml whipping cream
1 tspn vanilla bean paste
187.5g sugar
30g glucose
85g butter
65g miso
- Heat the cream and vanilla in a saucepan til it boils then take it off the heat and leave it cool.
- Add the 1/3 sugar and all the glucose to a hot pan, cook it until it starts to colour. Add the rest of the sugar and cook it over a low heat until it's a deep amber colour.
- Take off the heat and add the warm cream/vanilla.
- Add the butter at room temperature in small cubes (one by one, mixing each in before adding the next). I can never get through the stage without the butter starting to split out, but putting it back on the hob and mixing in a tspn of hot water brings it back together.
- Finally add the miso in a few batches.
For the ganache:
100g milk chocolate
55ml whipping cream
10g inverted sugar
15g butter
Think about 45g black sesame paste, can't quite remember.
- Boil the cream with the sesame bean paste then leave to cool.
- Melt the chocolate to about 45 degrees C.
- Add around half the warm cream to the melted chocolate and stir in small circles, starting from the centre and moving outwards to emulsify the chocolate and cream. Add the rest of the cream and repeat.
- Add the butter in small cubes one by one, incorporating each well.
- Give it a good old mix to make sure it's all emulsified, find giving a little whizz with a hand blender makes it really nice and smooth.
For the shells:
- Take 500g (you don't use it all, but it's hard to temper smaller batches. Leftover just goes into an airtight container for next time) couverture dark chocolate.
- Melt 2/3rds over a bain marie until it reaches around 45-50 degrees C.
- Add the remaining third in batches, mixing well and ensuring it has all melted before adding more. Once the chocolate reaches 32 degrees C and all the chocolate which has been added has melted, the chocolate is tempered. You may not need to add all the remaining third to get to this point.
- Take a polycarbonate chocolate mould
Toggle Spoilerand fill with tempered chocolate.- Tap to remove any air bubbles. I usually warm the mould a little before use so the chocolate doesn't cool too quickly, which would leave too thick a shell.
- Scrape off the excess.
- Invert the mould and tip out the majority of the chocolate, leaving a shell.
- Scrape off again and leave opening-side down on a sheet of baking parchment to set for a while.
Assembly:
- Put the caramel and ganache into piping bags.
- Pipe caramel into the shells to fill to just under half way.
- Pipe ganache into the shells to fill most of the rest of the way, leaving space for the cap.
- Allow to set for a bit.
- Top up each hole with tempered chocolate and level off with a palette knife. Scrape off the excess. I still haven't got this bit quite down yet, my bases aren't nice and smooth and flat like they should be, but today's batch were the best so far.
- Leave to set for at least a couple of hours.
- Twist the mould like an ice cube tray to release. If the chocolate is properly tempered they'll just drop out easily.
Eat them all and don't share them with anyone.
Giving them to people and them enjoying them is the best bit. It's really nice to give someone something and they are surprised (and impressed, I suppose) you made it.
Apologies.
What does temper mean? Is the bottom shell separate from the top shell?
I bought a big Milkybar earlier (the biscuit version). It cost me 85p, and it was beautiful.
It's a cooking technique which gives chocolate a really glossy finish and thickens it up slightly.
Forgot to say they look awesome, RL. Been meaning to have a go at Miso Caramel for a while.
Tempering is the process of melting and cooling the chocolate in a particular way to promote the formation of a certain type of fat crystals, as I understand it. The results is that the chocolate sets quickly and is hard, shiny and has a good snap when it does. If you don't do it properly it's crumbly, dull and streaky. You can only do it with 'couverture' chocolate, which basically means it has a certain percentage of cocoa butter in it. Most off-the-shelf chocolate has vegetable oils and stuff in it and can't be tempered.
There are a few different methods of tempering. The traditional one is that you melt the chocolate to about 45C, pour 2/3rds onto a marble slap and spread it around to cool it. Once it gets to 28-29C you put it back with the other third and the temperature of the whole lot should come to about 31-32C.
The method I described above it called 'seeding'. There are others that I've seen but they are the common two.
Not sure what you mean about the shells. You make a shell in the mold, fill it (still in the mold) and then cap it (which becomes the base once you turn them out).
https://www.youtube.com/watch?v=4YlD7vz0HOo
If you watch this video from 7.30 onwards, you can see her doing it (oi oi).
It's my favourite thing I've ever made. It's so nice.
Did you take photos of the process this time?
Was a different process to last time, though. I'm doing some spiced orange ganaches for christmas which will be dipped, I'll take photos then.
He'll probably get a migraine right before he starts and forgets to take any, Boyd.
Tried bread sauce for the first time today.
How have I gone almost 30 years without this?
The hell di you eat it with?
Roast chicken.
Although I ate a couple of spoons with nothing.
I wouldn't contemplate my Christmas dinner without bread sauce.
I'm making some this year a few days in advance.
http://www.bbcgoodfood.com/recipes/2730/bread-sauce
Going to be stunning.
I'm going to have a crack at a Jaffa Cake 'entremet' ("a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts" says wikipedia) for Christmas. Looks quite a challenge so we'll see how it goes.
It's got a base of chocolate feuilletine (like crunchy wafery bits), chocolate mousse, plain genoise sponge, marmalade and a ganache glaze along with a few little garnishes and bits and pieces.
Expect photos (unless it goes embarrassingly badly).
Bread sauce is weird
The fuck is that?
First time I glanced it looked like it was flat. Thought you'd made some kind of dessert pizza.
It's a pile of dirt.
It's a crater.
Why has giggles deleted the pile of dirt/crater?
Because it looks like you're asking Raoul what the fuck Bread sauce is now.
Though I did mean to post a different one and got sidetracked. It was unbelievably sweet but epic.
What is bread sauce
A pile of dirt.
(it's actually lovely).
It's a cracker.
Considering it's the first time I've attempted anything anywhere near that complicated, I'm pretty pleased with how it came out.
Finish isn't perfect and I had to cut a lot of the decoration as I ran out of time, but it tasted amazing.
The layers from bottom to top:
Feuilletine (thin bits of wafer), praline paste and milk chocolate base.
Chocolate mousse.
Plain genoise sponge soaked in Grand Marnier syrup.
Mousse.
Sponge.
Mousse.
Marmalade (made by my own fair hands - getting hold of seville oranges is a NIGHTMARE I tells you)
Mousse.
Chocolate ganache glaze.
The little decoration is just a bit of confit/crystallised orange. Should have had some fussy chocolate hoops and stuff as well but as I said, time beat me on that.
EDIT: On and some caramelised almonds with a pinch of sea salt around the base.
Going to have a go at something similar to the above for my girlfriend's birthday, but with peanut somewhere (probably in the mousse) and salted caramel instead of marmalade.
Didn't do any interesting chocolates over Christmas, but I can do photos as I go along when I make this if you want @Boydy?
Yes please. Also send me some?
I don't think it'll fit in an envelope.
My mother once posted me some mince pies she made. Make the effort.
He doesn't give a shit about the board community though.
I made marmalade once. It wouldn't be worth it for yourself, but it made a nice gift.
I bought some of that rooibos/redbush tea some of you were wanking on about recently. I bought it to drink at night since there's no caffeine in it.
It better be decent.
What kind? Also you need Acacia honey to put in it. Also 5 minutes brewing time. Also no milk.
I just bought the Sainsbo's own brand. It says you can put milk in it. I want to put milk in it. I basically just want tea. I should have probably just bought decaf tea.
Culture off the scale in TTH.
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