Chocolate at Leisure

by Derrick Tu Tan Pho

Overview

This book brings new approaches to understanding chocolate and chocolate desserts. Learn how to distinguish between fine chocolate and imitation chocolate, and two different methods of tempering chocolate. It is a collection of exquisite recipes that can be found in fine dining and renowned chocolate shops from around the world. You can confect these recipes with simple techniques in your very own kitchen with families and friends.

Product Details

ISBN-13:	9781456741181
Publisher:	AuthorHouse
Publication date:	02/28/2011
Pages:	140
Product dimensions:	8.50(w) x 11.00(h) x 0.36(d)

Read an Excerpt

Chocolate at Leisure

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By Derrick Tu Tan Pho

AuthorHouse

Copyright © 2011 Derrick Tu Tan Pho
All right reserved.
ISBN: 978-1-4567-4118-1

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Chapter One

Truffles

Armagnac Truffles

Yield: 60–75 pieces Preparation time: one hour

Ingredients: 500 g (3 1/3 cups) 70% dark chocolate in pistole form or chopped into small pieces 300 ml (1 1/3 cups) 35% cream 80 g (3 tbsp) corn syrup 150 g (2 1/3 cups) unsalted butter 80 g (3 tbsp) Armagnac liquor

Place the dark chocolate couverture in a food processor.

In a saucepan, heat cream, corn syrup, and butter to 70°C (158°F). Pour over the dark chocolate couverture and mix in the food processor until a smooth emulsion is obtained. Add Armagnac and mix well. Let set in a bowl at room temperature, and then scoop or pipe into a melon ball shape.

Let cool at room temperature for a minimum of two hours.

Dip each piece in pre-crystallised dark chocolate couverture and roll in cocoa powder. Keep each piece in the cacao powder for ten minutes before removal.

Bonbons can be kept at room temperature for one week.

Tips: Substitute Armagnac with rum, whiskey, etc., or leave alcohol out altogether. Never keep truffles or bonbons in the refrigerator. Use red cocoa powder for taste and appearance.

Jamaican Truffles

Yield: 50–60 pieces Preparation time: one hour

Ingredients: 175 ml (½ cup) 35% cream 40 g (2 tbsp) corn syrup 50 g (¼ cup) unsalted butter 700 g (5¼ cups) 60% dark chocolate, in pistole form or chopped into small pieces 30 g (2 tbsp) Jamaican rum 3 vanilla beans (split open lengthwise; use only the seeds)

Place the dark chocolate couverture in a food processor.

In a saucepan, heat cream, corn syrup, butter, and vanilla beans to 70°C (158°F). Pour over the dark chocolate couverture and mix in the food processor until a smooth emulsion is obtained. Add rum and mix well.

Let set in chocolate frame or baking tray overnight. Cut into 2.5 cm x 1 cm pieces.

When set, dip the pieces into pre-crystallised dark chocolate couverture. Before the chocolate sets, place a straw on top to create a decorative pattern. Let the chocolate set for one hour before removing the straw.

Bonbons can be kept at room temperature for one week.

Tip: Fill chocolate shells with Jamaican ganache. Let them set for a couple of hours before sealing the openings with pre-crystallised dark chocolate couverture.

Port Wine Truffles

Yield: 55–65 pieces Preparation time: one hour

Ingredients: 600 g 4 cups, 60% dark chocolate in pistole forms or chops into small pieces 360 g (1½ cups) ruby port 180 g (¾ cup) 35% cream 70 g ( cup) unsalted butter 65 g (4 tbsp) corn syrup

Place the dark chocolate couverture in a food processor.

In a saucepan, heat cream, ruby port, butter, and corn syrup to 70°C (158°F). Pour over the dark chocolate couverture and mix in the food processor until a smooth emulsion is obtained. Let set in a bowl at room temperature.

Fill dark chocolate shells with ganache. Let set for couple hours before sealing the opening with pre-crystallised dark chocolate couverture.

Bonbons can be kept at room temperature for one week.

Tip: You can substitute ruby port with Bailey's, Banyuls, or Maury.

Kappuccino

Yield: 55–60 pieces Preparation time: one hour

Ingredients: 150 ml (1½ cups) 35% cream 375 g (2¾ cups) milk chocolate in pistole form or chopped into small pieces 30 g (2 tbsp) honey 180 g (¾ cup) unsalted butter 30 g (2 tbsp) espresso

Place the milk chocolate couverture in a food processor.

In a saucepan, heat cream, honey, butter, and espresso to 65°C (149°F). Pour over the milk chocolate couverture and mix in the food processor until a smooth emulsion is obtained. Let set in a bowl at room temperature.

Fill milk chocolate shells with ganache.

Let set at room temperature for two hours before sealing the opening with pre-crystallised milk chocolate couverture.

Alternatively confectionary frame with ganache and allow to set overnight. Cut into squares and dip in precrystallised milk chocolate couverture.

Bonbons can be kept at room temperature for one week.

Tip: For decorations, mix gold dust with a small amount of vodka or rum and use a clean sponge to stamp the gold dust on the chocolate.

Chocolate Caramel

Yield 40–50 pieces Preparation time: one hour

Ingredients: 500 g (3 cups) sugar 250 g (1 cup) 35% cream 250 g (1 cup) clear corn syrup 50 g (4 tbsp) unsalted butter 50 g (½ cup) semisweet dark chocolate in pistole form or chopped into small pieces

In a saucepan, combine sugar, cream, and corn syrup and bring to a boil. Cook until it reaches 110°C (232°F).

Add butter and chocolate; cook until it reaches 118°C–123°C (244°F–253°F).

Pour over Silpat (silicone baking mat) in a chocolate frame or a lightly oiled baking tray to prevent from sticking.

Let cool and cut into 1.5 cm x 1.5 cm pieces. Dip in pre-crystallised milk chocolate or dark chocolate couverture.

Bonbons can be kept at room temperature for one week.

Honey Chardon

Yield: 60–75 pieces Preparation time: one hour

Ingredients: 125 ml (½ cup) 35% cream 120 g (½ cup) unsalted butter 300 g (1 cups) honey 700 g (4¾ cups) milk chocolate in pistole forms or chopped into small pieces

Place the milk chocolate couverture in a food processor.

In a saucepan, combine cream, butter, and honey and heat to 65°C (149°F). Pour over milk chocolate couverture and mix in the food processor until a smooth emulsion is obtained. Let set in a bowl at room temperature. Scoop or pipe into melon ball shape. Let set for two hours.

Dip the truffles into pre-crystallised milk chocolate couverture and lay over a baking grill immediately.

Wait until chocolate starts to set, and then use a fork to quickly roll the truffles over the grill to create the desired texture.

Bonbons can be kept at room temperature for one week.

Tip: The less you roll the chardon on the grill, the shinier it becomes.

Lavender Truffles

Yield: 50–60 pieces Preparation time: one hour

Ingredients: 300 g (2 cups) 70% dark chocolate in pistole form or chopped into small pieces 250 g (1 cup) 35% cream 40 g (2 tbsp) honey 50 g (2½ tbsp) unsalted butter 2 g (½ tsp) dry lavender flowers

Place the dark chocolate couverture in a food processor.

In a saucepan, combine cream, honey, butter, and lavender and heat to 90°C (194°F). Let the lavender infuse for ten minutes.

Drain the flowers and heat the mixture to 70°C (158°F). Pour over dark chocolate couverture and mix in the food processor until a smooth emulsion is obtained. Let set in a bowl at room temperature.

Fill milk chocolate shells with ganache.

Let set for two to three hours before sealing the opening with pre-crystallised milk chocolate couverture.

Bonbons can be kept at room temperature for one week.

Tip: Do not infuse the lavender for too long; otherwise, the chocolate will have a soapy taste.

Carré d'Orange

Yield: 50–60 pieces Preparation time: one hour

Ingredients: 225 g (1½ cups) 64% dark chocolate in pistole form or chopped into small pieces 300 g (2 cups) milk chocolate in pistole form or chopped into small pieces 300 g (1 cups) 35% cream 50 g (2½ tbsp) unsalted butter Orange oil to taste

Place the dark chocolate and milk chocolate couvertures in a food processor.

In a saucepan, combine cream and butter and heat to 70°C (149°F). Pour over chocolate couvertures and make a smooth emulsion. Add orange oil to taste.

Spread out in a chocolate frame and cut into 1.5 cm x 1.5 cm pieces. Dip pieces into pre-crystallised dark chocolate couverture. Decorate with small pieces of textured plastic or acetate on top. Let set for forty-five minutes, and then peel off the plastic or acetate.

Bonbons can be kept at room temperature for one week.

Mendiant

Preparation time: thirty minutes

Ingredients: Semisweet chocolate as needed Dried fruits and nuts as needed

Pre-crystallise the chocolate couverture. Using a piping bag, pipe 4 cm (1½") discs on baking paper. Place a few pieces of dried fruits and nuts on each disc before the chocolate sets up.

Bonbons can be kept at room temperature for one week.

Tips: Use dried cranberries, golden raisins, small pieces of apricot, pistachios, almonds, and walnuts. Make sure you have colorful mendiants for display purposes or gifts. Do not make too many chocolate discs at the same time; only the number you can handle.

Earl Grey

Yield: 40–60 pieces Preparation time: 1 hour

Ingredients: 250 g (1 cups) milk chocolate in pistole form or chopped into small pieces 200 g (¾ cup) 35% cream 10 g (8 bags) Earl Grey tea 40 g (2½ tbsp) honey 40 g (2½ tbsp) unsalted butter

Place the milk chocolate couverture in a food processor.

In a saucepan, combine cream and butter and heat to 90°C (194°F). Add tea bags and allow to infuse for five minutes.

Drain all tea bags, add honey, and heat to 70°C (158°F). Pour over milk chocolate couverture and mix in the food processor until a smooth emulsion is obtained.

Spread out in a chocolate frame or a cake pan lined with baking paper or acetate. Let set overnight. Cut into 1.5 cm x 1.5 cm pieces. Dip pieces in tempered milk chocolate.

Alternatively, fill chocolate shells with ganache and let set for three to four hours before sealing the opening with pre-crystallised milk chocolate couverture.

Bonbons can be kept at room temperature for one week.

Tip: Do not infuse tea in boiling cream or water, and do not infuse for longer than five minutes. Otherwise, it will bring out the bitterness of the tea rather than its flavor.

Lemonada

Yield: 50–60 pieces Preparation time: one hour

Ingredients: 375 g (2¾ cups) white chocolate in pistole form or chopped into small pieces 3 lemon zest 80 g (5 tbsp) fresh lemon juice 4 egg yolks 50 g (3 tbsp) sugar 80 g (4 tbsp) unsalted butter

Place the white chocolate couverture in a food processor.

Combine egg yolks and sugar and whisk to ribbon stage. In a saucepan, combine lemon juice and lemon zest and bring to a boil. Pour into yolk mixture and heat to 90°C (194°F). Add butter. Pour over the white chocolate couverture and mix in the food processor until a smooth emulsion is obtained. Let the ganache cool at room temperature.

In the meantime, prepare the white chocolate shells. Fill the white chocolate shells with ganache and let set at room temperature for three to four hours before sealing the opening with pre-crystallised white chocolate couverture.

Bonbons can be kept at room temperature for one week.

Tip: You can replace the lemon products with any kind of citrus fruits or a combination of them.

Chocolate Drinks & Fondue

Mexicana Hot Chocolate

Yield: 6 cups Preparation time: twenty minutes

Ingredients: 1 L (4 cups) water 125 ml (½ cup) 35% cream 150 g (1½ cups) cocoa powder Cinnamon to taste Star anise to taste Nutmeg to taste 100 g (½ cup) sugar 3 orange slices

In a saucepan, combine water, cream, sugar, and cocoa powder and bring to a boil.

Use an electric hand blender to mix thoroughly.

Add all the spices and orange slices and allow to infuse for five to ten minutes.

Serve hot with a touch of whipped cream or cappuccino foam.

Four-Spice Hot Chocolate

Yield: 6 cups Preparation time: twenty minutes

Ingredients: 1 L (4 cups) 3.25% milk 200 g (1½ cups) 70% dark chocolate seeds 1 pinch cinnamon 1 pinch nutmeg 1 pinch star anise 4 slices fresh ginger 1 vanilla bean (split open lengthwise; use only the seeds)

In a saucepan, combine all ingredients. Use an electric hand blender to mix while the mixture is heating up.

Serve hot with a touch of whipped cream, marshmallows, or cappuccino foam.

Tip: To make chocolate seeds, place small pieces of chocolate in a food processor and chop until small seeds are obtained. Do not over mix; otherwise, chocolate will become a paste and might not melt.

Hot Chocolate Sip

Yield: 6 cups Preparation time: twenty minutes

Ingredients: 1 L (4 cups) 3.25% milk 200 g (¾ cup) 35% cream 300 g (2 cups) Belgian bittersweet chocolate in pistole form or chopped into small pieces 100 g (½ cup) sugar 2 g (2 pinches) cinnamon 1 g (1 pinch) nutmeg 2 vanilla beans (split open lengthwise; use only the seeds)

In a saucepan, combine milk, cream, chocolate, sugar, cinnamon, nutmeg, and vanilla seeds and bring to a boil. Use an electric hand blender to mix.

Serve hot with a touch of whipped cream, marshmallows, or cappuccino foam.

Spicy Honey Hot Chocolate

Yield: 6 cups Preparation time: twenty minutes

Ingredients: 1 L (4 cups) 3.25% milk 200 g (¾ cup) 35% cream 200 g (1½ cups), 70% dark chocolate in pistole form or chopped into small pieces 50 g (4 tbsp) sugar 80 g (6 tbsp) honey 1 pinch cinnamon 1 pinch nutmeg

In a saucepan, combine all ingredients and bring to a boil; use an electric hand blender to mix.

Serve cold or hot with a touch of whipped cream or cappuccino foam.

Tip: All hot drinks can be served with biscotti or chocolate cookies.

Chocolate Milkshake

Yield: 4 jumbo milkshakes Preparation time: thirty minutes

Ingredients: 500 g (2 cups) 3.25% milk 60 g (4 tbsp) 35% cream 150 g (1 cup) Belgian bittersweet chocolate in pistole form or chopped into small pieces 15 g (1 tbsp) lemon zest 8 scoops ice cream, any flavor

In a saucepan, combine milk, cream, chocolate, and lemon zest and bring to a boil. Use an electric hand blender to mix thoroughly. Place in refrigerator.

For each shake, blend 2 scoops of ice cream with 250 g (1 cup) of the chocolate base in an electric blender.

Tip: A couple drops of essential oil may be added for flavor. Such as: ylang-ylang, lavender, lemon, rose petals, instant coffee, etc.

Martini Chocolate Shake

Yield: 6 shakes Preparation time: thirty minutes

Ingredients: 250 g (1 cup) 3.25% milk 250 g (1 cup) 35% cream 175 g (1¼ cups) Belgian dark chocolate in pistole form or chopped into small pieces 5 g (1 tsp) lemon zest 10 g (2 tsp) orange zest Liquor of your choice

In a saucepan, combine all ingredients and bring to a boil. Use an electric hand blender to mix thoroughly. Place in the refrigerator.

In a shaker, add 125 g (½ cup) of the chocolate mixture, liquor to taste, and ice cubes. Shake well, pour into cocktail glasses, and serve cold.

Tip: Use Kahlua, rum, Grand Marnier, Bailey's, Armagnac, cassis, etc.

Chocolate Fondue

Yield: 6 portions Preparation time: thirty minutes

Ingredients: 250 g (1 cup) 35% cream 180 g (¾ cup) half-and-half cream 30 g (2 tbsp) unsalted butter 80 g (5 tbsp) corn syrup 675 g (5¼ cups) milk chocolate in pistole form or chopped into small pieces 25 g (1 oz) Cointreau

In a saucepan, combine cream, half-and-half cream, butter, and corn syrup and bring to a boil. Pour the hot liquid over the chocolate couverture and allow it to melt. Use an electric hand blender to mix thoroughly. Pour into a fondue pot and maintain temperature at 50°C (122°F).

Dip small fruits, lady fingers, and small sponge cakes into fondue and serve.

Fondue can be refrigerated for one week; reheat as needed.

Tip: You may use other liquors, such as Bailey's, Cointreau, raspberry liquor, or maple cream.

Duocolaté Fondue

Yield: 6 portions Preparation time: thirty minutes

Ingredients: 250 g (1 cup) 3.25% milk 180 g (¾ cup) 35% cream 50 g (3½ tbsp) honey 1 lemon zest 1 orange zest 3 g (1 pinch) ground cinnamon 600 g (4 cups) 70% dark chocolate in pistole form or chopped into small pieces 100 g (¾ cup) milk chocolate in pistole form or chopped into small pieces 30 g (1 oz) liquor (Grand Marnier, Bailey's, raspberry liquor, etc.)

In a saucepan, combine cream, milk, honey, orange zest, lemon zest, and cinnamon and bring to a boil. Pour over the chocolate couvertures and liquor and allow to melt. Use an electric hand blender to mix thoroughly. Pour into a fondue pot and maintain temperature at 50°C (122°F).

Dip small fruits, lady fingers, and small sponge cakes into fondue and serve.

Fondue can be refrigerated for one week; reheat as needed.

Tip: Spices may be added for flavor.

White Chocolate and Peanut Butter Fondue

Yield: 6 portions Preparation time: thirty minutes

Ingredients: 180 g (¾ cup) 3.25% milk 180 g (¾ cup) 35% cream 60 g (4 tbsp) corn syrup 150 g (½ cup) natural peanut butter 500 g (3½ cups) white chocolate in pistole form or chopped into small pieces 50 g (1¾ oz) Kahlua liquor

In a large bowl, combine the peanut butter and chocolate couverture.

In a saucepan, combine milk, cream, and corn syrup and bring to a boil. Pour the cream mixture into the peanut butter and chocolate couverture mixture. Use an electric hand blender to mix thoroughly. Add the Kahlua. Pour into a fondue pot and maintain temperature at 50°C (122°F).

Dip small fruits, lady fingers, and small sponge cakes into fondue and serve.

Fondue can be refrigerated for one week; reheat as needed.

(Continues...)

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Excerpted from Chocolate at Leisure by Derrick Tu Tan Pho Copyright © 2011 by Derrick Tu Tan Pho. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Thank You/Merci....................vii
From Cocoa Bean to Chocolate....................vii
Harvesting....................ix
De-podding....................xi
Fermentation and Drying....................xii
The Difference between Good Chocolate and Imitation (Compound) Chocolate....................xiv
Tempering or Pre-crystallisation?....................xvii
Pre-crystallisation....................xix
For Dark Couverture Chocolate....................xix
For Milk Chocolate and White Chocolate....................xx
What is Ganache?....................xxiv
Making Chocolate Shells with a Polycarbonate Mold....................xxv
Filling with Ganache....................xxv
Capping the shells....................xxvi
Dipping a Ganache....................xxvii
Armagnac Truffles....................1
Jamaican Truffles....................3
Port Wine Truffles....................5
Kappuccino....................7
Chocolate Caramel....................9
Honey Chardon....................11
Lavender Truffles....................13
Carré d'Orange....................15
Mendiant....................17
Earl Grey....................19
Lemonada....................21
Mexicana Hot Chocolate....................24
Four-Spice Hot Chocolate....................25
Hot Chocolate Sip....................26
Spicy Honey Hot Chocolate....................27
Chocolate Milkshake....................28
Martini Chocolate Shake....................29
Chocolate Fondue....................31
Duocolaté Fondue....................33
White Chocolate and Peanut Butter Fondue....................35
White Chocolate Canadian Maple Fondue....................37
Chocolate Chip Cookies....................41
White Chocolate Pecan Cookies....................42
Double Chocolate Pecan Cookies....................43
Chocolate Brownie Cookies....................45
Triple Chocolate Chip Cookies....................46
Chocolate Almond Biscotti....................48
Chocolate Biscotti....................49
Chocolate Pistachio Biscotti....................50
Banana Chocolate Chip Muffins....................51
Coffee Walnut Chocolate Chip Muffins....................53
White Chocolate Chip Macadamia Nut Muffins....................54
Chocolate Cupcakes....................55
Chocolate Fudge Cupcakes....................56
Brownie Brownie....................59
Chocolate Ylang-Ylang Mousse....................62
Jasmine Tea Chocolate Tart....................63
Tiramisu Chocolate Mousse....................64
Chocolate Ginger Crème Brûlée....................66
White Chocolate Orange Crème Brûlée....................67
Chocolate Green Tea Crème Brûlée....................69
Chocolate Lava Cake with Lavender Center....................71
Chocolate Banana Cake....................73
Fruit Cake....................74
Bourdaloue Pear Tart....................75
White Chocolate Lemon Meringue Tart....................77
Chocolate Macaroon with Milk Chocolate Raspberry....................79
Banana Caramel Chocolate Crêpe....................81
Lime Macaroon....................83
Almond Sponge Cake....................85
Financier with Chocolate Pastry Cream....................87
Belgian Chocolate Waffle....................88
Chocolate Peanut Butter Spread....................89
Crèmeux Chocolat aux Framboises....................91
Passion Mandarin....................93
White Chocolate Mousse....................95
Pot de Crème au Chocolat....................97
Olive Oil Chocolate Cake....................100
Sweet Dough Tart Shells....................101
Sponge Cake....................102
Chocolate Sponge Cake....................103
Crêpe Parisien....................104
Crêpe Chocolat à l'ancienne....................105
Vanilla Pastry Cream....................106
Vanilla Chocolate Pastry Cream....................107
Buttercream....................108