Chocolates

1. Chocolatology Chocolates Bonbons, Chocolate Pralines and Chocolate T ruffles

2. Bonbons, Truffles and Chocolate Pralines Bonbon or bon- bons refers to any of several types of sweets, especially small candies enrobed in chocolate . Chocolate Truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate, icing sugar, cocoa powder usually in a spherical, conical, or curved shape. Chocolate Pralines are a molded chocolate candy with a ganache filling

3. How to make – First Temper Chocolate When we receive chocolate from the manufacture bit is in temper. The cocoa butter crystals are proper alignment. As soon as we melt the chocolate it comes out of temper. We will need to put back in temper is we want those same physical characteristics we started with. This would be if we are making candy, using a mold or a showpiece If you are baking, cooking or making mousse you do not temper chocolate. Chocolate that is melted and not re-tempered will be soft, streaky in appearance and gritty in mouth-feel. This can always be melted down again and tempered or used for something else, such as baking.

4. Methods of Tempering Method Procedure Best Use EZ Melt chocolate to 125 degrees. Place bowl on ice and stir to 82 degrees. Test. Warm to 89-91 degrees working temperature. Test again Small quantities 1-2 lbs. Seeding Melt 2/3 of desired amount of chocolate to 125 ̥degrees. Add 1/3 of remaining chocolate, cool and heat to the above temperatures- Test Med. quantities Lumps of un-melted chocolate Tabling Melt 2/3 of desired amount of chocolate to 125 ̥degrees. Reserve other chocolate. Pour onto marble slab. Spread chocolate out and scrape into a mound, repeat to temp. is 82 degrees. Mix into reserved warm chocolate- Test Large quantities. Need a large marble slab, experience and timing Beta 6 Crystals Melt measured amount of chocolate to 125 degrees. Cool to 95 degrees add 1% beta crystals, stir let sit for 10 minutes. Test Med. quantities. Takes a while to crystalize. Beta 6 crystals $$$

5. Next -Prepare Molds

6. Prepping Molds

7. Ganache Fillings- Cream Ganache Product/Use Chocolate Ratio Chocolate to Cream Chocolate Cream Firm Ganache for slab pralines Dark 2:1 1000g 500g Milk 2.5:1 1000g 400g White 2.5:1 1000g 400g Medium Ganache for piped pralines Dark 1.5:1 1000g 667g Milk 2:1 1000g 500g White 2:1 1000g 500g Soft Ganache for molded pralines Dark 1:1 1000g 1000g Milk 1.5:1 1000g 667g

8. Butter Ganache Used in Europe, it is often made with liquors. Butter having less water content then cream it is more shelf stable. Butter ganache is made by combining tempered chocolate with softened butter. The result is a quick setting ganache that increases the risk of separation if the chocolate and butter are not of similar temperatures. Butter needs to be between 85-90 degrees and can be whipped with a paddle to soften and aerate. Product/Use Chocolate Ratio Chocolate to butter Chocolate Soft Butter Firm Ganache for slab pralines Dark 2:1 1000g 500g Milk 2.5:1 1000g 400g White 2.5:1 1000g 400g Medium Ganache for piped pralines Dark 1.5:1 1000g 667g Milk 2:1 1000g 500g White 2:1 1000g 500g Soft Ganache for molded pralines Dark 1:1 1000g 1000g Milk 1.5:1 1000g 667g White 1.5:1 1000g 667g

9. Fruit and Vegetable Puree Ganaches Fruit and Vegetable puree ganaches can be substituted for all or part of the cream. Since they do not contain fats, butter needs to be added to the tempered chocolate when puree is used. Follow butter ganache method to make ganache, after butter is incorporated add 85-90 degree puree, mix to combine Product/Use Chocolate Ratio Chocolate to puree and butter Chocolate Puree Soft Butter Firm Ganache for slabbed pralines Dark 2:1 1000g 250g 250g Milk 2.5:1 1000g 200g 200g White 2.5:1 1000g 200g 200g Medium Ganache for piped pralines Dark 1.5:1 1000g 334g 333g Milk 2:1 1000g 250g 250g White 2:1 1000g 250g 250g Soft Ganache for molded pralines Dark 1:1 1000g 500g 500g Milk 1.5:1 1000g 334g 333g White 1.5:1 1000g 334g 333g Source- Art of The Chocolatier , 2011-Notter

10. Filling Molds

11. Finally 10. If chocolate was, tempered correctly and the pralines or bonbons are made correctly they will pop right out of the molds

12. Enrobing with Chocolate

13. Almost done Lift it out of the tempered chocolate using your dipping fork, the confection should be on half way on your confection Raise just out of the chocolate and tap on the surface. This will gently pull excess chocolate. If we hold the confection too high over the bowl this will introduce air into your chocolate and cool down your tempered chocolate

14. Stick the landing Scrape the chocolate confection bottom across the wire Place on a silpat mat to set. The groves in the mat will allow the excess chocolate not to pool at the base of the chocolate confection creating footing and will leave a neat professional looking confection.