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I have heard over the years of bakers using beetroot in chocolate cakes to "enrich" them. I have never done this and I am not too fond of beetroot in its various forms (a childhood "thing"). However, I have been requested to bake a chocolate cake using "beetroot juice" in the recipe - the person requesting the cake even supplied me with the recipe!
Right, this is a first time for me doing this and I need to make a sample cake to make sure it results in an edible cake. The recipe calls for 250ml (a metric cup) beetroot juice. So my question is, how would I produce a cup of this beetroot juice? Just wiz a few raw beets in a blender and strain out the juice? Do I boil the beets first or use them raw? Ignorance is sometimes bliss - but sometimes not.
Help with this dilemma would be appreciated for this beet ignorant sod in "Darkest Africa".
MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.
My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.
Ingredients (for 4 people)
100g of millet groats
200g of dark chocolate
1 tablespoon of dark cocoa
250ml of almond milk
250g of fresh cranberries
juice and peel of one orange
half a teaspoon of grated ginger
4 tablespoons of brown sugar
Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.
Enjoy your meal!
By Paul Bacino
I want to make some candied mint leaves for a dessert. Would you blanch them first to set the color ? Dry them, coat in egg wash. Coat with confectioners sugar or super
fine sugar ? Dry in oven at a low temp or on the counter? How long will they last?
I will be serving this with a lemon panna cotta with a blueberry or blk berry sauce.
I am trying to find boxes like these pictured below, with matching candy trays and candy pads. They are about the size of a piece of paper and about 2-2 1/2 inches high. Haven’t had any luck finding them domestically. Anyone else use something like these? How do you store/package your bulk chocolates?
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?
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