• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Jim D.

Using Leftover Dipping Chocolate

8 posts in this topic

I just completed my first effort (aside from truffles) at dipping ganache in chocolate (Andrew Shotts's Coffee-Hazelnut). Fairly successful, tastes great, but the hazelnut praline paste (homemade, as he suggests, but you can't really get it smooth at home) made cutting neat squares difficult, so some of the finished product is a little rough (can we say "homemade-looking"?). Another issue in cutting was that for the bottom I used untempered (as many people recommend) milk chocolate (I heated it to around 104 F. and then used it), but it still became quite firm and did not cut cleanly.

But my question is what to do with the chocolate used for dipping? Ordinarily I let such chocolate harden and reuse it another time, but there are decidedly bits of praline in this. I wouldn't bother asking, but I had to use a sizable amount of chocolate to get the pool deep enough for dipping, so what would you do with the leftover? Just turn it into filling for another batch of chocolates? I'm assuming it should not be used for future dipping, except perhaps for the same recipe. Thanks for any advice.

Share this post


Link to post
Share on other sites

One use for leftover chocolate with bits in it is to make Salami de Chocolate/Chocolate Log. There are dozens of different recipes on line for this confection. And, of course, it depends upon what you have in the house in the way of biscuits, cake, nuts, liqueurs, etc, etc.

I've put a couple together and satisfied our need for a little bit of something sweet at the end of a meal. I put it into a square or flat pan instead of the salami shape, and then cut it into strips when hard. Most of the strips go wrapped into the freezer and one stays in the fridge for nibbling/satisfaction purposes. Not fancy, but useful.


Edited by Darienne (log)

Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Bits of praline paste, being fat-based, will not interfere with future tempering, so the only thing you have to worry about in re-using that chocolate is nut allergies. If you have big chunks, you could strain them out.

When I make praline paste, I use two parts by weight toasted hazelnuts to one part powdered sugar. It does not get perfectly smooth in the food processor, so I strain it through a fine chinoise, and there is no detectable grit. The straining is a bit messy and tedious, may not be worth the effort for everyone, but it is an option.

Share this post


Link to post
Share on other sites

Thanks for both of those useful ideas. Straining hazelnut paste through a chinoise! I am impressed. And I thought getting the seeds out of raspberries was tedious.

Actually I don't mind the nut remnants in the paste as far as taste goes. One of the great advantages of dipping ganache, it seems to me, is that it opens up a whole new world of what ganache can be since there isn't the limitation of making it pass through the tiny tip of a pastry bag into a shell. But as I said, cutting the ganache when it is contains nuts is another matter.

Jim

Share this post


Link to post
Share on other sites

If it has chunks, just pour it through a sieve, that should get those chunks of praline out :)

Share this post


Link to post
Share on other sites

I always add something that is complimentary and make bark! I add either nuts, dried fruit, cereal and either make bark or mendiants. You usually can't taste the "leftover bits" from whatever you were dipping.

Share this post


Link to post
Share on other sites

Bits of praline paste, being fat-based, will not interfere with future tempering....

Oh yes it does, big time....

Best thing for this kind of couverture is to use it in ganaches or praline pastes

Share this post


Link to post
Share on other sites

Bits of praline paste, being fat-based, will not interfere with future tempering....

Oh yes it does, big time....

Best thing for this kind of couverture is to use it in ganaches or praline pastes

But you can temper gianduja....?

I know chocolate mixed with other fats will temper differently, but it seems like a few grams of nut oil wouldn't be a huge deal, as opposed to if there were chunks of ganache containing cream or other forms of water. Still, i would value your elaboration on the tempering differences.


Edited by pastrygirl (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By adey73
      does anyone recognise this grate/grid that Antonio Bachour is using in this picture.....or what the correct name for this bit of kit is....?
       
      I like the height and I want one...
       
       
    • By jedovaty
      Good morning!
       
      Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond.  My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter.  I'm fairly new to sweets, my knowledge in this area is pretty slim.  Some ideas so far, I don't like any, but it might help turn some gears:
      1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
      2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
      3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
       
      In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
       
      There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
       
      Thank you for your time in reading!
    • By ChristysConfections
      Hey there wise E-gullet-ers!
       
      I have another question to put out there. I am interested in making a rose jelly - one that I can layer with a chocolate ganache similar to a pâte de fruit. I don't really know how to go about this. Do you infuse water with dried rose petals and make a syrup? What's the best way to gellify it? I'm very curious. Has anyone made jellies with any other botanicals? Is anyone willing to share their recipe as a guideline?
       
      Many thanks!
      Christy
    • By Choky
      When working with tablets and bar molds how necessary is to heat the molds?
      What will be the difference doing it or not?
       
      How do you heat them when working with a large number? Air gun, heating cabinet?
       
      Your help is deeply appreciated!
       
    • By JesseK
      Hello,
       
      hoping someone can help me with some workflow questions. I've recently taken over the pastry role in a small tasting menu restaurant and we'd like to produce molded chocolate truffles for either mignardise or take-aways. We have 5 poly trays of molds that hold 40/tray and we'd like to produce roughly that many per week (200). Time and space is tight so I'd like to do this in one go, once per week. The problem I'm having is I don't know the proper workflow for creating this many candies at once. We do not have a tempering machine so it would be stovetop tempering. Is it possible to do that in one go with one big bowl of chocolate? In the past I've made truffles, but always discarded the chocolate after filling the molds. Is it a bad idea to put chocolate from the molds back into the large batch of tempered chocolate? (i.e. fill the molds with chocolate, let the shell set (1-2 mins) then when tipping the chocolate out, can that be tipped back into the large batch?) Also, any tips for large batch tempering of chocolate? We don't have a marble slab so the seeded method is really the only one. The real question is how can I keep a large batch of chocolate tempered for the time it takes to produce 200 molded candies? We have minimal equipment for this kind of operation and I'd be tempering over a double boiler then using ambient heat from a frenchtop to maintain temperature. 
       
      Is this too much to do without a tempering machine? I'm worried about maintaining the temperature of the tempered chocolate during the time it takes to fill 200 molds with filling. I know I can retemper if I lose it but I really need to work fast and efficiently to get this done in the timeframe that I have (~1hr). If anyone has some insight into a workflow it would be much appreciated. 
       
      Thanks,
       
      Jesse
  • Recently Browsing   0 members

    No registered users viewing this page.