< PreviousIMAGE PLACEHOLDER 212 CHOCOLATE CANDIES 213 25 m10 m1 h 30 m3 d RUBY CHOCOLATE AND GANACHE LOLLIPOPS "Lecca lecca" di cioccolato ruby con ganache Temper the ruby chocolate following the basic technique. Fill a disposable pastry (piping) bag with the tempered chocolate, cut off the tip, and pipe 20 disks measuring 2-inch/5-cm in diameter onto two acetate sheets. Set aside to harden at room temperature, then carefully peel the disks off the acetate. To make the ganache, finely chop the chocolate and place in a mixing bowl. Pour the cream into a small saucepan and heat to 185°F/85°C, then pour into the chocolate. Stir with a silicone spatula until the temperature of the ganache falls to 95°F/35°C. Cut the butter into small cubes and add to the ganache mixture with a few drops of bergamot oil. Mix to combine and chill in the refrigerator for 1 hour. Fill a disposable pastry bag with the ganache, cut off the tip, and pipe ganache onto half of the ruby chocolate disks. Lay the lollipop sticks on the ganache and sandwich together with the remaining ruby chocolate disks. Press lightly to seal, then rest for 30 minutes in the refrigerator before serving. TIPS AND TRICKS To make disks of uniform size, draw circles on a sheet of parchment paper, lay the acetate sheet on top, and use the circles as a template. Difficulty: AVERAGE For Melting the chocolate: see page 38 For Tempering the chocolate: see page 40 For the Ganache for Bonbons and Truffles: see page 74 TO SERVE 10 FOR THE LOLLIPOPS 14 ounces/400 g ruby chocolate FOR THE GANACHE 7½ ounces/215 g 70% dark chocolate 4 fl oz/½ cup/120 ml heavy (whipping) cream 2 ounces/½ stick/55 g unsalted butter, at room temperature 2–3 drops food-grade bergamot essential oil, for flavoring EQUIPMENT NEEDED Bain-marie or double boiler Kitchen thermometer Marble board Metal spatula or palette knife Silicone spatula Disposable pastry (piping) bags or cones 2 large acetate sheets Chef’s knife Chopping board Mixing bowl Measuring cup or jug Saucepan 10 lollipop sticks IMAGE PLACEHOLDER 212 CHOCOLATE CANDIES 213 25 m10 m1 h 30 m3 d RUBY CHOCOLATE AND GANACHE LOLLIPOPS "Lecca lecca" di cioccolato ruby con ganache Temper the ruby chocolate following the basic technique. Fill a disposable pastry (piping) bag with the tempered chocolate, cut off the tip, and pipe 20 disks measuring 2-inch/5-cm in diameter onto two acetate sheets. Set aside to harden at room temperature, then carefully peel the disks off the acetate. To make the ganache, finely chop the chocolate and place in a mixing bowl. Pour the cream into a small saucepan and heat to 185°F/85°C, then pour into the chocolate. Stir with a silicone spatula until the temperature of the ganache falls to 95°F/35°C. Cut the butter into small cubes and add to the ganache mixture with a few drops of bergamot oil. Mix to combine and chill in the refrigerator for 1 hour. Fill a disposable pastry bag with the ganache, cut off the tip, and pipe ganache onto half of the ruby chocolate disks. Lay the lollipop sticks on the ganache and sandwich together with the remaining ruby chocolate disks. Press lightly to seal, then rest for 30 minutes in the refrigerator before serving. TIPS AND TRICKS To make disks of uniform size, draw circles on a sheet of parchment paper, lay the acetate sheet on top, and use the circles as a template. Difficulty: AVERAGE For Melting the chocolate: see page 38 For Tempering the chocolate: see page 40 For the Ganache for Bonbons and Truffles: see page 74 TO SERVE 10 FOR THE LOLLIPOPS 14 ounces/400 g ruby chocolate FOR THE GANACHE 7½ ounces/215 g 70% dark chocolate 4 fl oz/½ cup/120 ml heavy (whipping) cream 2 ounces/½ stick/55 g unsalted butter, at room temperature 2–3 drops food-grade bergamot essential oil, for flavoring EQUIPMENT NEEDED Bain-marie or double boiler Kitchen thermometer Marble board Metal spatula or palette knife Silicone spatula Disposable pastry (piping) bags or cones 2 large acetate sheets Chef’s knife Chopping board Mixing bowl Measuring cup or jug Saucepan 10 lollipop sticks 226 CHOCOLATE CANDIES 227 30 m15 m24 h CHOCOLATE CUPS FILLED WITH CLEMENTINE MOUSSE Bicchierini con mousse di clementine al cioccolato Temper the chocolate following the basic technique and pour into the coffee cups, using them as a mold. Tilt the cups in all directions to cover the bottom and sides following the basic technique to make the chocolate shells. Invert the cups to remove the excess chocolate and place the excess in a clean container to reuse. Set the shells aside to set. Soak the gelatin sheets in a small bowl of cold water for 10 minutes until they are completely rehydrated and soft, making sure they are fully immersed in the water. Pour the Grand Marnier into a saucepan, add the grated zest and juice of one clementine, and cook for 5 minutes over a low heat. Place the egg yolks and sugar in a mixing bowl and beat with an electric whisk until pale and fluffy. Strain the boiling clementine juice mixture and drizzle into the beaten eggs, stirring with a hand whisk. Transfer to a saucepan and cook the custard over a low heat, stirring often, until the temperature reaches 185°F/85°C. Drain the sheets of gelatin and squeeze them with your hands to remove as much water as possible. Add the gelatin to the custard and stir until the gelatin has completely dissolved. Set aside to cool to room temperature. Pour the cream into a clean mixing bowl and whip to soft peaks with an electric whisk, then gently fold into the custard. Unmold the chocolate cups, and roll in the cocoa powder to coat. Fill the cups with the mousse and top with the grated zest of the remaining clementine and the Chocolate Shards to decorate. Store in the refrigerator before serving. Difficulty: ADVANCED For Melting the chocolate: see page 38 For Tempering the chocolate: see page 40 For the Chocolate Shells: see page 44 For the Chocolate Shards: see page 54 TO SERVE 6 FOR THE CHOCOLATE CUPS 7 ounces/200 g 60% dark chocolate 3⅓ sheets (10 g) gelatin 1½ tablespoons/20 ml Grand Marnier 2 unwaxed clementines 4 egg yolks 4 ounces/scant ⅔ cup/125 g superfine (caster) sugar 8½ fl oz/1 cup/250 ml heavy (whipping) cream ¾ ounce/2 heaping tablespoons/20 g unsweetened cocoa powder Chocolate Shards, for decoration EQUIPMENT NEEDED Bain-marie or double boiler Kitchen thermometer Marble board Metal spatula or palette knife Silicone spatula Espresso-sized compostable coffee cups Cooling rack Metal tray Ladle Mixing bowls Saucepan Measuring cup or jug Zester Juicer Electric whisk Fine-mesh strainer (sieve) Hand whisk 226 CHOCOLATE CANDIES 227 30 m15 m24 h CHOCOLATE CUPS FILLED WITH CLEMENTINE MOUSSE Bicchierini con mousse di clementine al cioccolato Temper the chocolate following the basic technique and pour into the coffee cups, using them as a mold. Tilt the cups in all directions to cover the bottom and sides following the basic technique to make the chocolate shells. Invert the cups to remove the excess chocolate and place the excess in a clean container to reuse. Set the shells aside to set. Soak the gelatin sheets in a small bowl of cold water for 10 minutes until they are completely rehydrated and soft, making sure they are fully immersed in the water. Pour the Grand Marnier into a saucepan, add the grated zest and juice of one clementine, and cook for 5 minutes over a low heat. Place the egg yolks and sugar in a mixing bowl and beat with an electric whisk until pale and fluffy. Strain the boiling clementine juice mixture and drizzle into the beaten eggs, stirring with a hand whisk. Transfer to a saucepan and cook the custard over a low heat, stirring often, until the temperature reaches 185°F/85°C. Drain the sheets of gelatin and squeeze them with your hands to remove as much water as possible. Add the gelatin to the custard and stir until the gelatin has completely dissolved. Set aside to cool to room temperature. Pour the cream into a clean mixing bowl and whip to soft peaks with an electric whisk, then gently fold into the custard. Unmold the chocolate cups, and roll in the cocoa powder to coat. Fill the cups with the mousse and top with the grated zest of the remaining clementine and the Chocolate Shards to decorate. Store in the refrigerator before serving. Difficulty: ADVANCED For Melting the chocolate: see page 38 For Tempering the chocolate: see page 40 For the Chocolate Shells: see page 44 For the Chocolate Shards: see page 54 TO SERVE 6 FOR THE CHOCOLATE CUPS 7 ounces/200 g 60% dark chocolate 3⅓ sheets (10 g) gelatin 1½ tablespoons/20 ml Grand Marnier 2 unwaxed clementines 4 egg yolks 4 ounces/scant ⅔ cup/125 g superfine (caster) sugar 8½ fl oz/1 cup/250 ml heavy (whipping) cream ¾ ounce/2 heaping tablespoons/20 g unsweetened cocoa powder Chocolate Shards, for decoration EQUIPMENT NEEDED Bain-marie or double boiler Kitchen thermometer Marble board Metal spatula or palette knife Silicone spatula Espresso-sized compostable coffee cups Cooling rack Metal tray Ladle Mixing bowls Saucepan Measuring cup or jug Zester Juicer Electric whisk Fine-mesh strainer (sieve) Hand whisk IMAGE PLACEHOLDER 276 SEMIFREDDI AND FROZEN DESSERTS 277 30 m15 m60 d8 h 35 m MILK CHOCOLATE CHAI SEMIFREDDO Semifreddo chai di cioccolato al latte Line the springform pan (tin) with plastic wrap (cling film). Pour 4 fl oz/½ cup/120 ml water into a small saucepan and bring to a simmer. Turn off the heat, add the tea, and set aside to steep for 5 minutes. Meanwhile, finely chop 4 ounces/120 g of chocolate and melt half in a bain-marie or double boiler. Strain the tea and stir into the melted chocolate, then leave to cool to room temperature. Melt the remaining chocolate and set aside. Make the Pâte à Bombe as described in the basic technique, substituting the melted milk chocolate and tea mixture for the dark chocolate, and set aside to cool to room temperature. Pour the cream into a mixing bowl and whip with an electric whisk. Fold the whipped cream into the Pâte à Bombe, using a silicone spatula, and incorporate the melted chocolate. Fill the springform pan with the mixture and place in the freezer for 8 hours. Meanwhile, make the Chocolate Batons as described in the basic technique. Remove the semifreddo from the freezer 30 minutes before you wish to serve it and unmold by inverting directly onto a serving plate. Peel off the plastic wrap and refrigerate for 30 minutes. Arrange the Chocolate Batons around the edge of the semifreddo, and shred (grate) the remaining milk chocolate over the top. Difficulty: AVERAGE For Melting the chocolate: see page 38 For the Chocolate Pâte à Bombe: see page 92 For the Chocolate Batons: see page 60 TO SERVE 8 FOR THE SEMIFREDDO 1 heaped tablespoon masala chai blend (loose leaf tea) 1 quantity Chocolate Pâte à Bombe made with 4 ounces/ 120 g milk chocolate and masala chai 7 fl oz/scant 1 cup/200 ml heavy (whipping) cream FOR THE DECORATION Milk Chocolate Batons made with 7 ounces/200 g milk chocolate EQUIPMENT NEEDED 7-inch/18-cm round springform pan (tin) Plastic wrap (cling film) Measuring cup or jug Small saucepan Chef’s knife Chopping board Bain-marie or double boiler Fine-mesh strainer (sieve) Mixing bowl Electric whisk Silicone spatula Ladle Large acetate sheet Metal spatula Chocolate grater IMAGE PLACEHOLDER 276 SEMIFREDDI AND FROZEN DESSERTS 277 30 m15 m60 d8 h 35 m MILK CHOCOLATE CHAI SEMIFREDDO Semifreddo chai di cioccolato al latte Line the springform pan (tin) with plastic wrap (cling film). Pour 4 fl oz/½ cup/120 ml water into a small saucepan and bring to a simmer. Turn off the heat, add the tea, and set aside to steep for 5 minutes. Meanwhile, finely chop 4 ounces/120 g of chocolate and melt half in a bain-marie or double boiler. Strain the tea and stir into the melted chocolate, then leave to cool to room temperature. Melt the remaining chocolate and set aside. Make the Pâte à Bombe as described in the basic technique, substituting the melted milk chocolate and tea mixture for the dark chocolate, and set aside to cool to room temperature. Pour the cream into a mixing bowl and whip with an electric whisk. Fold the whipped cream into the Pâte à Bombe, using a silicone spatula, and incorporate the melted chocolate. Fill the springform pan with the mixture and place in the freezer for 8 hours. Meanwhile, make the Chocolate Batons as described in the basic technique. Remove the semifreddo from the freezer 30 minutes before you wish to serve it and unmold by inverting directly onto a serving plate. Peel off the plastic wrap and refrigerate for 30 minutes. Arrange the Chocolate Batons around the edge of the semifreddo, and shred (grate) the remaining milk chocolate over the top. Difficulty: AVERAGE For Melting the chocolate: see page 38 For the Chocolate Pâte à Bombe: see page 92 For the Chocolate Batons: see page 60 TO SERVE 8 FOR THE SEMIFREDDO 1 heaped tablespoon masala chai blend (loose leaf tea) 1 quantity Chocolate Pâte à Bombe made with 4 ounces/ 120 g milk chocolate and masala chai 7 fl oz/scant 1 cup/200 ml heavy (whipping) cream FOR THE DECORATION Milk Chocolate Batons made with 7 ounces/200 g milk chocolate EQUIPMENT NEEDED 7-inch/18-cm round springform pan (tin) Plastic wrap (cling film) Measuring cup or jug Small saucepan Chef’s knife Chopping board Bain-marie or double boiler Fine-mesh strainer (sieve) Mixing bowl Electric whisk Silicone spatula Ladle Large acetate sheet Metal spatula Chocolate grater THE CHOCOLATE SPOON is a celebration of all things chocolate. Featuring 100 indulgent recipes for cakes, cookies, candies, gelati, and beverages, this book includes traditional Chocolate and Strawberry Cake and Praline Truffles, and intriguing new combinations like Ruby Chocolate and Ganache Lollipops. Sumptuous images showcase some of Italy’s finest confections, alongside illustrated step-by-step techniques for working with chocolate. The Chocolate Spoon is an invaluable resource for both the novice and the accomplished home cook, and the latest in the prestigious The Silver Spoon series. Next >