tarko

here a some pictures of what i did at the last course in chocolatecenters that i took. this particular course we focused on non-allergy centers - nutfree, lactocsefree and healthy in general. coldmixed dark ganache, digestive bottom and fresh passionfruit jelly top. for the ganache i used dark chocolate, non lactocsecream and non lactocse butter - and then coldmixed it with a stickblender. this gave the ganache a very special texture aswell as a very short shelllife. the bottom of the shell is layered with sugarfree digestivecrumbs mixed with non lactocsebutter. to cap it i made a passionfruit jelly from fresh passionfruit and deciced to keep the seeds as they contain lots of flavour. lemongras & ginger whitechocolate ganache infused with ginger & lemongrass tea. lingonberry & gingerbread one layer of crushed gingerbread cookies with with butter, one layer of white chocolate lingonberry ganache sage milk chocolate ganache infused with sage tea st john´s worth dark chocolate ganache infused with st john´s worth tea - using lactocsefree cream and butter. i dont like the transfersheet used here, but was curious to see what i would look like. now i know:) mueslibar with gojiberries Uploaded with ImageShack.us

thx mel - that sounds rather nice:) what ratio earl grey vs lavender do u use?

et - those look amazing:)

thx - im of to the teastore later this week:) will keep u posted..

very nice - thats looks so good:)

hi what teas do u like to infuse ure ganaches with? i have sofar tried earl grey, lapsang and jasminetea but would like to try something new. im not a big fan of green tea, even though green tea and white chocolate go well together.. please help me out here - i need some new ideas:)

thx, as the pate the fruit didnt set well (i didnt use enough pectin) - i heated it slightly and piped it into moulds. it married well with the chocolate and did set enough..

I made these over the weekend:) Lavender ganache in a milkchocolate shell. Earl grey ganache ala Greweling. Raspberry pate de fruit filled in a dark chocolate shell. Gran marnier ganache with pieces of confit orangezest. Uploaded with ImageShack.us

thx lior:) its very, very simple to make - regular pizza dough, brushed with olive oil and then topped with pears or figues and the drizzled with honey and sprinkled with fresh thyme and seasoned with salt. apples should work fine

This is more of a savoury then a sweet, but heres it is neverthelsess - pearpizza with honey and fresh thyme:) I mades this yesterday as a snack with predinner drinks. Its also very good topped with goatscheese and walnuts... Uploaded with ImageShack.us

2 tartes have just been posted, 1 to honolulu and the second one to ashlekon:)

My first attempt a baking a Tarte Borguignione, a classic tarte Bordaloue with a twist - fine chocolate sweet crust pastry (I did a regular sweet short crust pastry) filled with chocolate almond cream and baked with red wine poached pears. Hopefully they will appreciate it at work tomorrow... Uploaded with ImageShack.us

E.T - wow, they all look fantastic!

nice work - and that last photo is fantastic:)

Cinnamon/calvados milk & dark chocolate ganache with whole walnuts in a dark shell. Tempering was real tricky, I tried out a new chocolate - and it just wouldnt temper properly, on my 3rd try I decided to use mould anyway. The flavour turned out really nice though:) Lemon / mint ganache from Grewelings book. I used the same batch of cocolate here for the mould, thus the tempering problem - but the flavour and texture turned out really well. Uploaded with ImageShack.us

they both luck fantastic:)

fantastic! they look great:O

thx chocoera. i polish with plain old cotton wool.

Calvados ganache in dark chocolate. I really need to get some new moulds and some new lusterdust:) Uploaded with ImageShack.us

wow - that looks fantastic:)

thank u kerry:)

I recently bought a small marble slab, heres the result of my second go at tabling when temepering...Its tricky and I ended up with cocolate all over the kitchen but its good fun and I will get there:) Chocolate caramel in dark chocolate. I wanted to make Grewelings soft caramel, but as the caramel was a tad to soft to cut I piped it into some shells instead where I had played around with silver & bronze luster dust. Red wine ganache in dark chocolate. Brandy infused ganache in dark chocolate. By tarkowski at 2010-08-02

yes that sound right to me. i have used as centers in moulded shells - heated it in the micro, poped it in a pipingbag and then piped the shells, let them set and caped them...

fantastic - thx darienne, i will make a batch tomorrow:)

i am looking at making the hot chocolates from grewelings book, but sofar im having great difficulty in finding invert sugar. is there a substitute that i could use instead when making the cinnamon marshmallow?