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.

filipe

chocolate & champagne

Recommended Posts

Does anyone know any recipe where chocolate and champagne are used together?

Share this post


Link to post
Share on other sites
Does anyone know any recipe where chocolate and champagne are used together?

I haven't been too impressed when I have used champagne in chocolate, the flavour gets lost. But I do use marc de champagne (ie brandy) to flavour truffle centres.

Share this post


Link to post
Share on other sites

You can make a champagne truffle in three ways.

1) Most traditionally, by using champagne cognac.

2) As Kelly suggests, by using Marc de Champagne.

3) Use real champagne, which you have first reduced to one sixth of its original volume.

In each case use the same volume of liquid. A traditionally truffle recipe combines 8 parts chocolate, 4 parts cream, 2 parts butter, 2 parts alcohol. However, the actual quantities is very dependant on the chocolate that you choose.

In my experience, using real champagne has lots of cache, but is rarely worth the vast cost - one bottle of champange will make two pounds of champagne truffles!!

Share this post


Link to post
Share on other sites

Teuscher, the Swiss chocolatier, is famous for its Champagne truffles, which are flown to its stores worldwide.

And Food Network has a recipe for Jacques Torres' Champagne Truffles. The candies (molded in Champagne-cork shapes) have a chocolate shell filled with Champagne-flavored cream.

Share this post


Link to post
Share on other sites

Thanks for the tips :)

I was thinking more on something to drink... which combined both flavours and textures.

Tell me if you think this is stupid :

Mixing champagne with cocoa (powder), a good quality one, blend the mixture into a iSi whipper, and then foam it over some half-filled champagne flutes, really iced ones

Share this post


Link to post
Share on other sites
Thanks for the tips :)

I was thinking more on something to drink... which combined both flavours and textures.

Tell me if you think this is stupid :

Mixing champagne with cocoa (powder), a good quality one, blend the mixture into a iSi whipper, and then foam it over some half-filled champagne flutes, really iced ones

Do you not need some sort of ingredient to form the structure when you do that, like gelatin? But it makes me think that you could make a sorbet with bittersweet chocolate dissolved in boiling water adding a good measure of champagne, freezing in your ice cream maker.

Share this post


Link to post
Share on other sites
Do you not need some sort of ingredient to form the structure when you do that, like gelatin?

Yeah, you're right.

I thought on some agar flocks for that purpose, since they gelify at higher temperatures than ordinary gelatin, I wouldn't need freezing it for it to shape.

Share this post


Link to post
Share on other sites

Hi All,

I would like to try my hand at Champagne Truffles for New Year's. I have been trying to find Marc de Champagne to no avail. It seems I have called everywhere! I am in BC, Canada. Anyone know where I might find it? I'm happy to order it online if that's what it takes. I guess it's not widely used outside of making truffles!

Share this post


Link to post
Share on other sites

Hi All,

I would like to try my hand at Champagne Truffles for New Year's. I have been trying to find Marc de Champagne to no avail. It seems I have called everywhere! I am in BC, Canada. Anyone know where I might find it? I'm happy to order it online if that's what it takes. I guess it's not widely used outside of making truffles!

Try Qzina.

Share this post


Link to post
Share on other sites

Not yet tasted anything that combined real champagne with chocolate where I didn't think it was a not worth the cost of real champagne when other cheaper wines could be used but I must say "Mixing champagne with cocoa (powder), a good quality one, blend the mixture into a iSi whipper, and then foam it over some half-filled champagne flutes, really iced ones" could be worth a go" have you tried this ? Is the foam stable, I would have though adding some lethicin or egg white would be needed to make the foam stable and do you pressurise the iSi whipper with CO2 or N20?

It's Christmas if I remember may have a play :cool:

Share this post


Link to post
Share on other sites

Try Qzina.

Would they have the REAL Marc de Champagne or just the extract (flavouring)?

Share this post


Link to post
Share on other sites

Try Qzina.

Would they have the REAL Marc de Champagne or just the extract (flavouring)?

The real stuff - 1 litre bottles.

Share this post


Link to post
Share on other sites

Yes QZina has the real stuff. I just picked up a big bottle 2 weeks ago.

Share this post


Link to post
Share on other sites

I've made champagne truffles with champagne reduced by half over heat before incorporating into the truffle - it worked well and gave a good flavour. It's an extremely expensive way of making truffles and probably not commercial - but if you're looking for something special for Christmas with family . . . .

Share this post


Link to post
Share on other sites

The real stuff - 1 litre bottles.

Yes QZina has the real stuff. I just picked up a big bottle 2 weeks ago.

Woo Hoo! I'll call tomorrow. Thank you sooooo much! I kept calling liquor stores who hadn't even heard of it. :wacko:

I've made champagne truffles with champagne reduced by half over heat before incorporating into the truffle - it worked well and gave a good flavour. It's an extremely expensive way of making truffles and probably not commercial - but if you're looking for something special for Christmas with family . . . .

That would be expensive! I'm looking to make a commercial product so I'll stick with Marc de Champagne. But maybe I'll add a little Champagne to say it's in there ??

Share this post


Link to post
Share on other sites
You can make a champagne truffle in three ways.

1) Most traditionally, by using champagne cognac.

2) As Kelly suggests, by using Marc de Champagne.

It might be worth pointing out that Champagne Cognac, a kind of brandy, has nothing whatsoever to do with champagne as I think the OP means (sparkling wine).

Similarly, Marc de Champagne, another kind of brandy, is a byproduct of the process of making champagne; both its flavour profile and alcoholic nature are rather different.

I don't think one can really call Marc de Champagne or Champagne Cognac truffles 'champagne truffles' without being misleading at best. However, if you have champagne somewhere in the title you may gently pull wool over a few unwitting customers' eyes... I think I know a number of chocolatiers who do this. Hm.

Share this post


Link to post
Share on other sites

Just got off the phone with Qzina. What they have is a baking flavour of Marc de Champagne in the 1 litre bottles (60% alcohol). Unfortunately not the real thing. They also told me they are discontinuing that and will only have the compound. I think I'll post in the 'Spirits and Cocktails' forum to see if anyone there knows where I can get my hands on a bottle of the real stuff. Boy it's elusive...

Share this post


Link to post
Share on other sites

Just got off the phone with Qzina. What they have is a baking flavour of Marc de Champagne in the 1 litre bottles (60% alcohol). Unfortunately not the real thing. They also told me they are discontinuing that and will only have the compound. I think I'll post in the 'Spirits and Cocktails' forum to see if anyone there knows where I can get my hands on a bottle of the real stuff. Boy it's elusive...

By not the real thing - they mean higher alcohol right? The stuff I bought from them was for baking - but it was 'real' marc de champagne - just strong!

Share this post


Link to post
Share on other sites

By not the real thing - they mean higher alcohol right?

Is what you have a Luxardo product? I see Qzina has Luxardo Pear Williams Baking Flavor in their catalogue as well as a few others. What makes it a 'baking flavor' I'm not quite sure?? I assumed it was a manufactured flavoring like artificial vanilla extract - but I just don't know...

Share this post


Link to post
Share on other sites

By not the real thing - they mean higher alcohol right?

Is what you have a Luxardo product? I see Qzina has Luxardo Pear Williams Baking Flavor in their catalogue as well as a few others. What makes it a 'baking flavor' I'm not quite sure?? I assumed it was a manufactured flavoring like artificial vanilla extract - but I just don't know...

Nope - wasn't Luxardo - don't recall the name - Dave should be able to check his bottle. I do have a couple of the luxardo bottles from Qzina - marischino and something else as I recall - they are not smooth for drinking for sure - really high in alcohol and strongly flavoured.

I finished up the marc in my Nocino and it made a beautiful product. Tasted on it's own it was very much a nice strong brandy - I used it in a variety of things - truffles, sauces etc.

Since they are getting out of it - I'd better put getting another bottle on my list before they run out.

Share this post


Link to post
Share on other sites

It is "Braun Royal Paste Marc de Champagne"

The description is: Premium paste for flavouring dairy products, ganaches, truffles, toppings, marzipan and praline fillings.

Ingredients: Wine, Marc de Champagne, Propylene Glycol, Xanthan, Ethanol

Share this post


Link to post
Share on other sites

It is "Braun Royal Paste Marc de Champagne"

The description is: Premium paste for flavouring dairy products, ganaches, truffles, toppings, marzipan and praline fillings.

Ingredients: Wine, Marc de Champagne, Propylene Glycol, Xanthan, Ethanol

That's not the same one that I had - mine was just booze - so I guess they'd changed it already.

Share this post


Link to post
Share on other sites

It is "Braun Royal Paste Marc de Champagne"

The description is: Premium paste for flavouring dairy products, ganaches, truffles, toppings, marzipan and praline fillings.

Ingredients: Wine, Marc de Champagne, Propylene Glycol, Xanthan, Ethanol

Thanks! That's helpful. I'm going to see if I can order some Marc de Champagne from the liquor store so I can have 'just booze'. :smile:

Share this post


Link to post
Share on other sites

  • Similar Content

    • 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.
       
       
       
       
    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
  • Recently Browsing   0 members

    No registered users viewing this page.

×