Jump to content
  • 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.

Jim D.

Using Leftover Dipping Chocolate

Recommended Posts

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)

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 pastrygirl
      Has anyone used the chocolate pump that TCF offers?  https://www.tcfsales.com/products/c115-mol-d'art-melters/
       
      I'd like to increase both production and efficiency, so I'm looking at a 20-24kg melter, the pump, and possibly an EZ temper as an upgrade from a 6kg melter, a bunch of bowls and a ladle.
       
      What do other chocolatiers think?  I doubt I'll jump right into 24kg at a time, but I figure might as well have the capacity since it is the same footprint as the 12kg melter.  The pump would save a lot of time with molding, provided it doesn't clog up or over-temper the chocolate - is a stray chunk going to cause havoc?  And if it is a full 24kg, that's a lot of chocolate to hand-temper, so much heavy stirring.  Would the pump be able to mix in EZ Temper silk and make tempering virtually hands-free?
       
      thanks!
       
       
    • By MrJonathanGreen40
      One of my friends is leaving for Spain next week, and I’m planning to surprise her with a party before she leaves. Since she’s a huge lover of sweets, I decided to buy her a cake. I don’t know where to start looking, but my brother suggested that I buy from this online provider of custom cakes. I checked their website, and I think they have cakes that my friend will love. I haven’t bought anything yet because I want to be 100% sure that their cakes are truly excellent. Do you have any idea how I should examine cakes through the Internet? What are the things that I must take into consideration? Thanks!
    • By jedovaty
      Hi:
       
      I'm making some homemade peanut butter cups, but shaping them like bon bons instead.  I don't have bon bon molds, so instead I'm dipping the peanut butter centers into tempered chocolate.  As the chocolate coating sets, it contracts and my soft peanut butter center squirts out a little.  Is there a way to prevent this, or do I need to do a second dipping?  I've tried with both frozen and room temp centers (although peanut butter with a little vanilla, salt, and powdered sugar doesn't seem to freeze at all).
    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By Kerry Beal
      It's that time again - I'm the group leader for a group of newly minted Ecole Chocolat grads taking a masters course. This one is in Wieze, Belgium. You may recall my last trip as group leader for Ecole when I took a group to Valrhona in France.
       
      I got my packing done on Sunday - was all prepared, car was to pick me up at 6 pm to drive me to the airport. Got a little suspicious when the child was late getting off the bus from school - the driver said that the highway wasn't moving well. At about 5:15 I got a call from the limo service to say that the car that was coming to get me had moved 2 car lengths in the last 30 minutes. Apparently a car roll over on the westbound lanes of highway had ejected two people into the eastbound lanes and the entire highway was closed in both directions.
       
      So I set out in my own vehicle - which of course had no gas, and needed oil... at least the toll highway got me past the problem.  Airport wants $175/week to park - so a quick text to @Alleguede and he came to fetch my car from the airport to park in his driveway until I return.
       
      So here I sit in the lounge awaiting my departure.
       
      I'm doing the Jet Lag program that I have done several times before that has worked well for me. Overcoming Jet Lag, by Charles F. Ehret and Lynne Waller Scanlon. This involves food and caffeine modification. So for the past 4 days I've been drinking Rooibos Provence throughout the day and between 3 and 4:30 slugging down as much real tea as my bladder can handle! The dietary part consists of alternating days of 'feasting' and 'fasting' with high protein breakfasts and lunches and high carb dinners. I had planned to get the driver to stop at the Tim Horton's at the top of my street to pick up the black coffee that is to be taken at around 6 pm the day of travel - unfortunately as I was driving myself that didn't happen - so when I hit the lounge I drank down two cups of strong black caffeinated coffee - better late than never. I'm not much of a coffee drinker - and particularly not black. Should be good for some palpitations when I start the next part of the program which is to sleep as soon as I get on the plane!
       
      This is a 'fasting day', 800 calories suggested - I left my carb meal until I reached the lounge.
       

       
      ]
       
      One of the two cups of coffee.
       

       
      These are the "Gentlemen Retire to the Library' chocolates that I posted before that I am taking along - port wine PDF and tobacco ganache. I used Sosa tobacco flavouring this time instead of a cigar so I don't have to concern myself with nicotine poisoning.
       
       
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×