tete de what?

[ulterior epicure]

Wow! How timely - I just got back from the local Hogvliet (Dutch supermarket) and saw the Negerzoenen - marketed both under the brand names Dickmann's as well as the euphamistic "Angel Kisses" - although Negerzoenen was prominently stamped across the top of the box - how funny is that!

Well, now I fee like a fool for having carried two boxes carefully back from Strasbourg on the train when I could EASILY have bought them here in the Netherlands!

U.E.

[miladyinsanity]

As for tempered chocolates, can anyone give me a link or brief explanation between liquid chocolates?  I know there's a differece between chocolates that will harden and those that will stay wet when cool... how do I make the type that will harden into a shell around the meringue?  I suppose I need to read the recipe!

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What do you mean?

Properly tempered chocolate will harden into a shell around the meringue--it is this property that is the reason why people bother to temper it.

[ulterior epicure]

sorry, i'm showing my true ignorance about confectionary...

if i melt hard chocolate, will it re-harden after it cools? ie., if i melt hard chocolate and dip the meringue in and let it sit, will it harden into a shell? or do i have to add something (like cream/butter) to the chocolate while it melts to get the hardened shell?

i've have a few experiences where melted chocolates don't properly re-harden and stay "gooey."

i know, i'm hopeless - please be patient with my very "green" self... i fancy myself an excellent cook, just not an experienced confectioner... yet?

u.e.

EDIT: word usage.

Edited December 7, 2005 by ulterior epicure (log)

[miladyinsanity]

Oh I see what you mean.

Just melting the chocolate alone, then letting it harden won't form the hard shell you're looking for.

I'm still at the hit and miss stage, so I can't really help you with that. You'd be better off searching eGullet.

[Swisskaese]

And you thought that:

- Negerzoenen

- Negerküsse

- Mohrenköpfe

- Têtes de Nègre

- Negerboller

are not politically correct. LoL

Try translate this one: Dickmanns

This is the current favorite in Deutchland.

Now how it got from Têtes de Nègre to Dickmanns is a 201 in Political Science!

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Dickmanns! This the name I couldn't remember.... thanks.

[anzu]

Try translate this one: Dickmanns

This is the current favorite in Deutchland.

Now how it got from Têtes de Nègre to Dickmanns is a 201 in Political Science!

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If you're making an anatomical reference here, then it's only significant for English speakers, and doesn't have such connotations in German (that I ever heard of, there are plenty of other words for it though).

Dickmanns is, I think, a brand name. (Dickmann exists as a surname).

Changing the subject to UE's question about the chocolate coating firming up.

I am far far from being an expert with chocolate, but I looked at some recipes in German just now. They suggest melting 'kuverture' (= couverture?). I have no clue what's available in the US (if this is where you are from), but according to some German web sites it is essentially chocolate with a slightly higher than usual amount of sugar, and about 30% extra palm fat added. It is simply melted, and becomes crisp and shiny when it sets.

Some of the recipe sites suggested melting regular chocolate while adding in 30% extra palm fat.

[ulterior epicure]

thanks anzu.

yes, i've done it before, but i forgot exactly what i did. all i remember is once i added butter and a bit of cream and either it did or didn't harden... and the other time, i just melted the chocolate (with perhaps a bit of water) and i got the other result...

u.e.

[theabroma]

There are some Viennese/German cakes called moor's heads or Indianerkrapfen, which are little sponge cakes or cupcakes made with a lot of corn or potato starch in the batter so they have a very fine crumb. They are baked, cooled, slit in the middle of the 'stem' or body and the slit is filled with whipped cream. The caps are dipped into a glossy, glossy bittersweet chocolate glaze. The glaze is made w/ melted high content bittersweet couverture, unsalted butter, and a splash of either glucose or corn syrup.

Theabroma

[ludja]

There are some Viennese/German cakes called moor's heads or Indianerkrapfen, which are little sponge cakes or cupcakes made with a lot of corn or potato starch in the batter so they have a very fine crumb.  They are baked, cooled, slit in the middle of the 'stem' or body and the slit is filled with whipped cream.  The caps are dipped into a glossy, glossy bittersweet chocolate glaze.  The glaze is made w/ melted high content bittersweet couverture, unsalted butter, and a splash of either glucose or corn syrup.

Theabroma

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I just made these for the first time last week! My mom had fulfilled a request of mine to bring back an Indianerkrapfen pan from Austria during her last visit. It is a special pan with hemispherical indentations; each cake uses ~ 2-3 Tbs of batter. The little individual 'puffs' or cakes come out perfectly round on one side and that is the side that gets covered w/chocolate glaze. The recipe I used also had a thin layer of apricot glaze on the inside of the chocolate-glazed portion.

[theabroma]

There are some Viennese/German cakes called moor's heads or Indianerkrapfen, which are little sponge cakes or cupcakes made with a lot of corn or potato starch in the batter so they have a very fine crumb.  They are baked, cooled, slit in the middle of the 'stem' or body and the slit is filled with whipped cream.  The caps are dipped into a glossy, glossy bittersweet chocolate glaze.  The glaze is made w/ melted high content bittersweet couverture, unsalted butter, and a splash of either glucose or corn syrup.

Theabroma

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I just made these for the first time last week! My mom had fulfilled a request of mine to bring back an Indianerkrapfen pan from Austria during her last visit. It is a special pan with hemispherical indentations; each cake uses ~ 2-3 Tbs of batter. The little individual 'puffs' or cakes come out perfectly round on one side and that is the side that gets covered w/chocolate glaze. The recipe I used also had a thin layer of apricot glaze on the inside of the chocolate-glazed portion.

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Oh, yum! Ludja, my mailing address is ......

Theabroma

[Behemoth]

Just out of curiosity, how do these things comapre to Mallowmars? I've never had the latter but the description sounds similar.

[Sugarella]

This has been bugging me for a bit because I knew there was a way to make meringues creamier and I was pretty sure I'd done it years ago, too. So I went hunting in my notes file and found this, for what it's worth.......

"Adding vinegar to regular meringue will result in a softer centred, creamy, almost marshmallow texture to the meringue after baking" ...... and my notes read that I put 1 Tbsp. per 5 whites.

I know the recipes you're looking at have more ingredients but I figured I'd throw this out there...... maybe I'll try these again this weekend.