A few attempts and several recipes later, I can give you my very first and almost foolproof recipe for gorgeous and velvety homemade chocolates. The glossy squares in the picture encase a delicious strawberry ganache. But if raspberries are easier to come by, they will do just as well. If you are running short of presents, you have got a week to master this.
These recipes are adapted for the Thermomix and I have to say, this machine really allows you to quickly temper chocolate almost as well as a professional tempering device. There. I have said it: I am never trying anything else again…
For the strawberry purée:
- 200 g strawberries, fresh or frozen
- 20 g granulated sugar
- Heat the strawberries and sugar 6 minutes/80°C/Speed 3/Reverse Blade Direction (using reverse blade stops the strawberry pips breaking up/splitting and releasing any bitterness). Pass through a fine sieve or muslin cloth into a small bowl and set aside. Squeeze by hand to get as much purée as possible or press with the back of a spoon.
For the chocolate ganache:
- 130 g whipping cream (37% butterfat)
- 130 g strawberry purée
- 4 drops strawberry essential oil OR ½ tsp natural strawberry extract
- 650 g good milk chocolate callets/chips/drops OR milk chocolate bars broken into 1 cm pieces
- In a clean TM bowl heat the cream and strawberry purée 8 minutes/60°C/Speed 2.
- Add the chocolate and melt 3 minutes/50°C/Speed 2.
- Scrape down the sides of the TM bowl with the spatula, then melt again 5 minutes/37°C/Speed 2. Pour the chocolate mixture into a frame or tray lined with clingfilm 1 cm deep. Allow to set at room temperature overnight then place in the fridge to chill for at least 3 hours. Cut into desired shapes and store in an air tight container in the fridge for up to 6 weeks.
This recipe comes curtesy of the Thermomix website and the following is pinched from Thermochoc.com. It works a dream.
Tempering the chocolate
▪ 500g high quality chocolate, broken into small pieces
- Pulse the chocolate on Turbo for 5-6 seconds, to turn it into pieces about the size of crushed hazelnuts, this helps it to melt evenly.
- Take out about half the chocolate and put to one side.
- Heat the remaining chocolate on 50 degrees, speed 2 for 6 minutes. This will take it up to about 46-48 degrees.
- Add the remaining chocolate and mix on speed 2 for 6 minutes. This will take it down to about 28-29 degrees, and the chocolate might look like it’s starting to lump.
- Heat at 37 degrees for 30 seconds on speed 3. This will take the chocolate up to about 32-33 degrees, which is a good temperature to use.
Your chocolate should now be tempered. Which basically means that each molecule is back into place et your chocolate will now have a snappy texture and a glossy appearance- So tempering is a little bit like putting together lego blogs!
Keep the pan in a bigger one full of hot (not boiling) water so you can keep it at melting temperature while you work with it.
Cut up squares from the cooled strawberry ganache and dip them into the tempered chocolate. Remove carefully and leave to dry onto a silpat or grease proof paper. While still soft, you can decorate with a violet or a rose petal dipped in sugar- avalaible from delicatessens or baking supplies.
With thanks to www.thermochoc.com