Saffron-honey Dark Chocolates & Blackberry-cassis Dark Chocolates

Blackberry-Cassis Dark Chocolates

INGREDIENTS:

  • 6 oz. dark chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 Tbspn butter
  • 3 Tbpsn creme de cassis liquor
  • Blackberry jam

METHOD:

  1. Place the chocolate in a heat-proof bowl.  Set aside.
  2. In a saucepan over medium-high heat, combine cream and butter.  Stir and bring to just barely a boil.
  3. Remove the cream mixture from heat and pour over the prepared dark chocolate in bowl.  Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  4. Stir in the creme de cassis liquor.  Allow the ganache to set in the fridge overnight before use.
  5. When filling the chocolate molds, pipe a bit of blackberry jam and then fill with the cassis ganache.
 For directions on molding the candies:
  1. Chop 8 oz. of the  dark chocolate and place in a double boiler.  Melt this chocolate.  Turn off the stove.
  2. Add the last remaining 8 oz. of dark chocolate WHOLE, without chopping!, to the melted chocolate in the double boiler.  Stir until the chocolate is completely melted.
  3. Once the chocolate is tempered, make sure to keep it only hot enough to keep it melted.  Turn on the stove to simmer the water in the double boiler if heat is needed.
  4. Pour a teaspoon of melted chocolate into the molds one at a time.  Once the chocolate is poured, use a paintbrush to spread the chocolate evenly to coat the inside of each mold. Do not pour chocolate into all of the molds first and then spread later–your chocolate will cool!  Do this one single mold at a time.
  5. Once the molds have been coated, place them in the freezer for about five minutes.  Be careful not to leave them in for too long–the goal is only to let the chocolate set.
  6. Remove the molds from the freezer.  Roll small pieces of the  ganache–about the size of a small cherry.  Press the ganache into the chocolate molds, leaving a tiny bit of space at the top of each mold.
  7. Pour melted chocolate into the molds to cover the ganache. Jiggle each tray a few times, and tap them gently on the counter to allow the melted chocolate to settle and to release any air pockets.
  8. Return the molds to the freezer for 30 minutes to an hour.  Remove from the freezer and turn out onto a cutting board.  If needed, use a round cookie cutter to trim the excess chocolate from around the candies.
Saffron-Honey Dark Chocolates
The recipe below is for the ganache. For directions on molding the candies read above
INGREDIENTS:
  • 6 oz. dark chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 1/2 Tbspn honey
  • A generous pinch of saffron threads (~10-15)
  • 1 Tbspn butter
  • 2 Tbspn Godiva chocolate liquor

METHOD:

  1. Place the chocolate in a heat-proof bowl.  Set aside.
  2. In a saucepan, combine the cream, honey, and saffron threads.  Stir and bring to a near-boil, remove from heat, cover, and let steep for ten minutes.
  3. Return the cream, honey, and saffron to heat and add the butter.  Bring to just barely a boil.  Make sure the honey is completely dissolved.
  4. Remove the cream mixture from heat and pour through a fine mesh strainer over the prepared dark chocolate.  (to remove saffron threads, but if you don’t mind the threads, skip the strainer.  I did.)  Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  5. Stir in the Godiva chocolate liquor.  Allow the ganache to set in the fridge overnight before use.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s