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.

Kerry Beal

Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)

Recommended Posts

I have tried few recipes form the book , one was little bit to challenging for my skill at this point, I dont have enough equipment and experience, but I will keep trying with more time and patience.The others were simpler and very good.Today I am going for some sleeping Beauties , I was thinking to flavor the chocolate nougat with some coffe to do a moka flavor.

I have been readiong his slabbing and piping technique for butter ganaches and I found out some of my mistakes , so I am very excited to try them properly.I recently made some chocolates that I really like and with the technique they should be even better .I love the book evey time I picked up and I read it , I learn something new :smile:

Share this post


Link to post
Share on other sites

Ok sleeping beautie didnt turn well at all , I have should follow my recipes for nougat and caramel , the nougat didnt turn well at all , I couldnt spread it, totally failure, caramel ok but stayed to soft.I think I am going to follow my own recipes next time , I am very disappointed to had waste so much ingredients.

Share this post


Link to post
Share on other sites
Ok sleeping beautie didnt turn well at all , I have should follow my recipes for nougat and caramel , the nougat didnt turn well at all , I couldnt spread it, totally failure, caramel ok but stayed to soft.I think I am going to follow my own recipes next time , I am very disappointed to had waste so  much ingredients.

That is a such a shame. I hate wasting stuff.

I am going to try one of the nougat recipes next - I will try and watch the mixture carefully so I get it tipped out before it sets up solid. I did the condensed milk soft caramel recipe at Easter and it was a bit too soft but I think I took it off the heat a bit too soon. I do not like hard caramel so I was a bit hesitant.

The caramel tasted good but I had to double dip the pieces to get them completely covered. Little bits of caramel started oozing out of the first shell. Very scary looking.

Jill

Share this post


Link to post
Share on other sites

I made the marshmallow recipe over the weekend. Very simple/quick and was a success. I just rolled this batch in cornflour (cornstarch) and icing sugar but the next batch will be layered with a ganache and then dipped.

Share this post


Link to post
Share on other sites

I was wondering if anyone has made the Meltaways? What do you use for coconut fat? Is that just coconut oil or can you buy a solid block of fat labelled as coconut fat?

Share this post


Link to post
Share on other sites
I was wondering if anyone has made the Meltaways? What do you use for coconut fat? Is that just coconut oil or can you buy a solid block of fat labelled as coconut fat?

As you suspected it's the stuff called coconut oil. I've seen jars in asian and caribbean markets.

I just recently bought a jar to try the meltaways, now just got to find a 'round too-it'.

Share this post


Link to post
Share on other sites

I made them and they were very good , next time though I am going to dip them in chocolate :raz: .I buy the coconut oil/fat at my local vitamine cottage , but I have seen it in the grocery store as well.

Share this post


Link to post
Share on other sites

I made the meltaways a few weeks ago. I wanted something I could toss together quickly and bring to a friend that evening.

I bought the coconut fat at Whole Foods and used a 70/30 combo of bittersweet and milk chocolates. I also increased the peppermint oil by 5 or 6 drops. I popped the pan into the fridge and they were ready in no time. They tasted a bit like Magic Shell. If I made them again, I'd want them to be creamier. They didn't melt away as well as I'd like. More milk chocolate next time perhaps.

Share this post


Link to post
Share on other sites
I made the meltaways a few weeks ago.  I wanted something I could toss together quickly and bring to a friend that evening.

I bought the coconut fat at Whole Foods and used a 70/30 combo of bittersweet and milk chocolates.  I also increased the peppermint oil by 5 or 6 drops.  I popped the pan into the fridge and they were ready in no time.  They tasted a bit like Magic Shell.  If I made them again, I'd want them to be creamier.  They didn't melt away as well as I'd like.  More milk chocolate next time perhaps.

The meltaway recipe I put together before I realized that they use coconut oil uses butter and fondant, milk and dark chocolate and mint oil. Perhaps adding a bit of butter would soften them?

Share this post


Link to post
Share on other sites

When I made the ones from the book , I followed the recipe the way it is and they turned out pretty good, they actually melted away very well.

I am courious to know if the milk chocolate , since contains milk and milk solids , can influence the result.

Share this post


Link to post
Share on other sites

Thanks all for the meltaway advice

Share this post


Link to post
Share on other sites

The recipe for jfb's calls for praline paste which is also descibed as a paste made from hazelnuts & caramel (p230). I always thought they contained pecans as he describes further down the paragraph in the process to make them. Do you make pralines & just grind them to a paste? Do you add extra sugar as in nuts pastes? Does anyone have a good recipe for pralines?

Share this post


Link to post
Share on other sites
The recipe for jfb's calls for praline paste which is also descibed as a paste made from hazelnuts & caramel (p230). I always thought they contained pecans as he describes further down the paragraph in the process to make them. Do you make pralines & just grind them to a paste? Do you add extra sugar as in nuts pastes? Does anyone have a good recipe for pralines?

Different kind of pralines. The ones they make in the US south are a fudge like item with pecans. Pralines in europe can be what we would call bonbons or chocolates, and praline paste is caramelized nuts ground to a paste. It doesn't necessarily have to be hazelnut, but that would be the classic. It's not something that you usually make yourself because like nut pastes they grind with a stone or metal grinder to get the very smooth result and not generate a lot of heat.

A source would be Qzina or one of your chocolate suppliers I suspect.

Share this post


Link to post
Share on other sites

The last few weeks I've been playing with sourdough and neglecting chocolates. Throughout, however, the internal chocolate-itch has been building up, so last weekend and this weekend I've been playing. I had a good day today. I discovered successfully tempering chocolate in a robot coupe - easy, fast & clean!

Anyways, I don't know why but i've been focussing on Earl Grey ganache. The recipe the FPS gave us is good but I wanted to try something else, so I tried the Chocolate Obsession recipe & the Greweling recipe. I didn't like the chocolate obsession flavor - too weak but I thought this one was good. I piped the ganache into my newly found robot couped chocolate shells and it all came together well. I'm happy! :)

Tomorrow I'm going to make some rocher and try something fruity - how appropriate for mothers' day...

Share this post


Link to post
Share on other sites
The last few weeks I've been playing with sourdough and neglecting chocolates. Throughout, however, the internal chocolate-itch has been building up, so last weekend and this weekend I've been playing. I had a good day today. I discovered successfully tempering chocolate in a robot coupe - easy, fast & clean!

Anyways, I don't know why but i've been focussing on Earl Grey ganache. The recipe the FPS gave us is good but I wanted to try something else, so I tried the Chocolate Obsession recipe & the Greweling recipe. I didn't like the chocolate obsession flavor - too weak but I thought this one was good. I piped the ganache into my newly found robot couped chocolate shells and it all came together well. I'm happy! :)

Tomorrow I'm going to make some rocher and try something fruity - how appropriate for mothers' day...

Serj,

Tell us more about tempering in the food processor.

Share this post


Link to post
Share on other sites

I just threw the couverture in and blitzed it until it got to 32. I guess it's the same idea as warming it up in the microwave but we don't have one of those at work! I have no idea if it would work in a home food processor (don't have one)... do the industrial ones have more RPM??

Share this post


Link to post
Share on other sites

So in the name of science (and just feeling like doing something goofy) and since I had unusual methods of tempering on my mind last night I heated some couverture to 50 and threw it in the kitchenaid mixer with the paddle on a low speed until it got down to 29 degrees, then added warm, untempered chocolate to bring it back to 31. I figured the three important steps are time, temperature and movement and that should satisfy all three steps right? Well it didn't work - it took forever (I had time to clean my apartment, including scrubbing the bathroom down). After the paddling the chocolate looked a bit thicker in the bowl so at first I was excited, but no. Maybe too much time and movement??

Share this post


Link to post
Share on other sites
So in the name of science (and just feeling like doing something goofy) and since I had unusual methods of tempering on my mind last night I heated some couverture to 50 and threw it in the kitchenaid mixer with the paddle on a low speed until it got down to 29 degrees, then added warm, untempered chocolate to bring it back to 31. I figured the three important steps are time, temperature and movement and that should satisfy all three steps right? Well it didn't work - it took forever (I had time to clean my apartment, including scrubbing the bathroom down). After the paddling the chocolate looked a bit thicker in the bowl so at first I was excited, but no. Maybe too much time and movement??

If you are game to try it again, bring down to 27 and see if that makes a difference.

The one concern I might have would be the introduction of a lot of air.

Share this post


Link to post
Share on other sites
So in the name of science (and just feeling like doing something goofy) and since I had unusual methods of tempering on my mind last night I heated some couverture to 50 and threw it in the kitchenaid mixer with the paddle on a low speed until it got down to 29 degrees, then added warm, untempered chocolate to bring it back to 31. I figured the three important steps are time, temperature and movement and that should satisfy all three steps right? Well it didn't work - it took forever (I had time to clean my apartment, including scrubbing the bathroom down). After the paddling the chocolate looked a bit thicker in the bowl so at first I was excited, but no. Maybe too much time and movement??

also, with too much agitation comes friction which might equate to heat...which is why it might have taken too long to come down in temp.

Share this post


Link to post
Share on other sites

Serj,

I agree with you about the Earl Grey. I did not like the Chocolate Obsession one as it came out too weak and almost to buttery in texture. I have not tried the Greweling recipe yet. I always go directly as the recipe reads the first time around and then I alter the recipe to match what I like...then I give out samples to my clientele and get their opinion!

I have used a passion fruit compote with a lemoncello liqueuer ganache and have had many compliments on it. It is a take off from the Strawberry pate/balsamic ganache recipe.

i have also done the passion fruit marshmallows using the chocolate obsession recipe which I like much better than any of the other marshmallow recipes. This is an awesome combination!!

Share this post


Link to post
Share on other sites

So far I have made with success , the peanut butter cups , meltaway and lately for mother's day the dark and stormies, those were among the ones that really intrigued me , I dont know something about fresh ginger vanilla bean and dark rum , really makes me happy :biggrin: .They are very good ,but I think I need to find another white chocolate to work with , I think next order is El rey :raz:

Share this post


Link to post
Share on other sites

gallery_34671_3115_49044.jpg

Made two recipes today, the first peanut butter honeycomb suffered from lack of a heat lamp. We were unable to keep the candy warm enough to allow us to get the filling in there. So we ended up with very large chunks of candy, with a peanut butter smear on them. They'll get eaten at work I'm sure. I'll try again with better planning next time.

gallery_34671_3115_190.jpg

The second was a resounding success, sponge candy, seeming a rather strange recipe containing gelatin. It didn't collapse significantly, tastes just right. The only issue is going to be figuring out how to cut it.

Share this post


Link to post
Share on other sites

I thought I saw a recipe that contained juniper berries or a slash of gin in the book. I can't seem to find it. Does anyone remember the ganche that contained it?

Thanks

Mark

Share this post


Link to post
Share on other sites
I thought I saw a recipe that contained juniper berries or a slash of gin in the book. I can't seem to find it. Does anyone remember the ganche that contained it?

Thanks

Mark

I don't see it in there, perhaps it's in Andrew's book?

Share this post


Link to post
Share on other sites

My ganache problems have never ended ...

For making ganache, I'm using piping technique. Ratios are 1:2 for dark, 1:2 for milk and 1:2,5 for white. It works well with milk and white.

But with % 60 dark, for 1:2 ratio, after room cooling, ganache don't form a skin which I can see on milk and white ganache. My milk and white ganache forms pudding like texture and can be cut very cleanly with a knife but dark ganache doesn't form this pudding like texture and looks a little bit grainy and when cutting, after cooling, it breaks and sticks to knife. 1:1,25 ratio gives me good results and these problems disappear but in this case ganache is very soft and not workable.

What can I do for solving these problems?

Thanks ...

By the way, I want to say that "Chocolates & Confections" is really great and it has given a lot of answers to my questions.


Edited by Ceviz (log)

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By highchef
      we're all used to the Wednesday/Sunday food sections of newspapers far and wide, national and local. I see corrections in the local or regional columns when called for, but there's never a way to critique the ones published on a national scale because the content is behind a paywall. I get the WSJ, but don't want to pay additional (I should get access to it all on line for free-the newspaper is not cheap) for their online edition. Very frustrating to try a recipe and have major problems with it and not be able to point out some serious issues. Specifically, the WSJ published a recipe from Dee Retalli, a pastry chef in London who's recipe is in the cookbook 'Rustic' by Jorge Fernandez and Rich Wells. 
      I have made this cake 3 times.
      First time was a total runover disaster, which I should have foreseen. This cakes calls for a 10" springform or if you don't have that, a 10" cast iron skillet. I went for the latter because that is what I had. Almond mixtures tend to really smoke when they run over, just so you know.
      Tried again later with a deeper than normal 9 " springform. Happened again. Think it has to do with the 2 teaspoons of baking powder and quick activation in a 350º oven.
      Invested in a 10" springform for '3rd times a charm' try. I was successful, but not because I followed the directions, rather I became a little obsessed with making this work. Checked my oven, followed with the recipe and eyed it warily. It came up to the brim...and stayed. 45 minutes later it was supposed to be done but while it was beautiful, it was a bowl of jello in the center. It was also browning at an alarming rate- the almond flour again? So I placed a sheet of tinfoil over it (beautiful top crust) and turned the oven down to 325º and carefully watched and tested for almost another hour. That's a big time difference. 
      I found the recipe on cooked.com - credited to the above authors and cookbook albeit in Euro style measures and temps. All seems the same, so what are the odds that the recipe was misprinted twice from 2 different media?
      All I can think of is somewhere down the line (in the cookbook itself?) the cook time and temp were off. The time on both reads 45 min. The recipe took at least 1hr and 45 minutes. methinks someone left out the hour...
      The temp. thing is a little more obvious. Celcius to farenheight 350ºF does not equal 180ºC, more like 176ºC. Over almost 2 hours, I think that could make the difference between cooked and burnt? Sooo, I turned it down when I saw how fast it was browning to 325.
      The cake stays in form while you pour the honey over it, then orange water, then 2(!!!) cups of sliced toasted almonds. I put 1 cup and there is no way another cup would have stayed on that cake. I cup settled up to almost an inch on a 10" cake...
      Has anyone else tried this recipe or have the cookbook? It's a wonderful cake if you correct the time and temp., But I'd be really curious to see if anyone followed it exactly as written with success?
       
    • By SilverstoneBakehouse
      Hello, my name is Matthew and ever since university I've been working with racing cars but am now looking to start making filled bonbons to finally scratch an itch that has just never gone away since I first successfully tempered a batch of chocolate.
       
      I recently commissioned the creation of some custom moulds, shaped like racing helmets, with a view to supplying my filled bonbon creations to racing teams, as potential gifts for sponsors and hospitality guests. I plan to emulate some classic helmet designs (like Senna's helmet for my caramel) and also offer customisation, for any drivers who want the chocolates to resemble their own helmet designs.
       
      The custom moulds will be produced in 40 shore silicone (FDA approved), with each mould weighing 2KG, sized somewhere around 250mm square and including 20 helmet cavities. I have also purchased a Chocovision Rev2, tabletop vibrating platform, airbrush and loads of other odds and sods to assist in the process. 
       
      I won't receive the moulds until later this week (hopefully) but have been doing loads of practicing and research into how I could utlilise coloured cocoa butter to create various effects on the finished product. Does anyone know of any books that are filled with graphical explanations of this, something along the lines of "by using X tool and Y technique, you can produce Z result"?
       
      My main concern is that the moulds will be difficult to decorate due to the limited accessibility of the cavity (my own fault I guess). Unlike a sphere mould where you can pipe straight lines easily, with helmet shaped cavities its a much more complex and time consuming process. I have included a couple of photos of a test helmet I cast last week. Please note that I gave little thought to the decoration of this piece, it was really just to test out whether 40 shore silicone would be too stiff for removal of the chocolate from the mould.
       
      I would appreciate any advice you are able and willing to provide, as I embark on this new adventure.
       
      Thanks
       
      Matthew
       


    • By Sue PEI
      I'm late to the game - anyone have any ideas for Father's Day? And I refuse to make to make chocolate golf balls. 
    • By artiesel
      I work at a small business with about 25 employees where we make chocolates, popcorn and caramels.  In capacity as head chocolatier I have to work with our facilities supervisor to develop a food safety testing plan for the facility.
       
      Right now we are developing a plan to do the following: swab with ATP detectors to see if bacterial activity is present, test for Aerobic Plate Count bacteria (APC),  and swabbing for the presence of nut proteins to verify our cleaning protocols are sufficient to eliminate nut allergens and test the floor drains for the presence of listeria.
       
      Does anyone have any experience with food safety testing in chocolate plants??  If so, is there anything else that you think we need to be testing for?
  • Recently Browsing   0 members

    No registered users viewing this page.

×