Category Archives: Chocolates and Truffles

Well not literally but it has been a massive week of chocolate creativity. Chocolate caramel tarts, chocolate orange almond cake, two new truffle flavours and Hokey Pokey icecream.

This week saw the start to my cookbook baking challenge . I purchased a desserts cookbook and decided for ONCE I am going to bake every receipe in it.  Tuesday nights my brother -in -law comes for dinner and it’s always the perfect excuse to cook up a storm. As you may know I have a slight obsession with chocolate and caramel so it only seemed fitting to start with the Chocolate Caramel Tart . First step I had to do was to find a chocolate shortcrust pastry recipe…I ended up adapting one and it turned out nicely.

Chocolate Shortcrust Pastry

200g Plain Flour
150g chilled unsalted butter chopped
1/4 cup caster sugar
25g cocoa
1 egg yolk
cold water extra

Using a food processor or your fingertips, mix the butter and sugar together until the mixture resembles fine breadcrumbs. Slowly incorporate the flour and cocoa and 1 tablespoon of water at a time until dough forms a ball,  is soft but not sticky to touch. Roll in glad wrap and place into the fridge for 30 mins to rest. When your ready to use it, roll it out, place it in the tin and prick it with a fork. Rest in fridge for a further 20 mins.

Blind bake in the oven at 190°C for 15 mins , remove rice or weights and further bake for 5 mins.

The rest of the tart recipe is from the book (pg 57) or can be found here. This dessert was quiet intense, especially if you like dark chocolate. You could make it with plain shortcrust pastry which would be more subtle but make the caramel stand out more.

Later in the week I had 3 family birthdays all two days apart from each other. We decided to combine them all and I offered to make the birthday cake. Here’s the final creation. A ( gluten free) orange almond cake with chocolate ganache frosting, topped with cocoa dusted truffles..And I also made some hokey pokey ice cream for Adam.

As I mentioned it was a busy week and I had my parents arrive for a day. I cant have them arrive and not have some experiments for them to taste test as they are some of my biggest supporters so I set about creating a few new flavours of truffles for them. I ended up with Milk chocolate macadamia nut toffee truffles and dark Pomegranate Molasses truffles. The dark one are my favourite creation to date but you have to like tart flavours. Luke on the other hand loves the macadamia one. Sorry I forgot to take photos of these before they were all eaten but I will in the future.

Well I now need to gather my thoughts and get ready for this week, I have an order for 15 chocolate berry boxes and am looking forward to making these again. Oh and of course next Tuesdays dessert…..what to pick?…mmmmm.


Well not literally but it has been a massive week of chocolate creativity. Chocolate caramel tarts, chocolate orange almond cake, two new truffle flavours and Hokey Pokey icecream.

This week saw the start to my cookbook baking challenge . I purchased a desserts cookbook and decided for ONCE I am going to bake every receipe in it.  Tuesday nights my brother -in -law comes for dinner and it’s always the perfect excuse to cook up a storm. As you may know I have a slight obsession with chocolate and caramel so it only seemed fitting to start with the Chocolate Caramel Tart . First step I had to do was to find a chocolate shortcrust pastry recipe…I ended up adapting one and it turned out nicely.

Chocolate Shortcrust Pastry

200g Plain Flour
150g chilled unsalted butter chopped
1/4 cup caster sugar
25g cocoa
1 egg yolk
cold water extra

Using a food processor or your fingertips, mix the butter and sugar together until the mixture resembles fine breadcrumbs. Slowly incorporate the flour and cocoa and 1 tablespoon of water at a time until dough forms a ball,  is soft but not sticky to touch. Roll in glad wrap and place into the fridge for 30 mins to rest. When your ready to use it, roll it out, place it in the tin and prick it with a fork. Rest in fridge for a further 20 mins.

Blind bake in the oven at 190°C for 15 mins , remove rice or weights and further bake for 5 mins.

The rest of the tart recipe is from the book (pg 57) or can be found here. This dessert was quiet intense, especially if you like dark chocolate. You could make it with plain shortcrust pastry which would be more subtle but make the caramel stand out more.

Later in the week I had 3 family birthdays all two days apart from each other. We decided to combine them all and I offered to make the birthday cake. Here’s the final creation. A ( gluten free) orange almond cake with chocolate ganache frosting, topped with cocoa dusted truffles..And I also made some hokey pokey ice cream for Adam.

As I mentioned it was a busy week and I had my parents arrive for a day. I cant have them arrive and not have some experiments for them to taste test as they are some of my biggest supporters so I set about creating a few new flavours of truffles for them. I ended up with Milk chocolate macadamia nut toffee truffles and dark Pomegranate Molasses truffles. The dark one are my favourite creation to date but you have to like tart flavours. Luke on the other hand loves the macadamia one. Sorry I forgot to take photos of these before they were all eaten but I will in the future.

Well I now need to gather my thoughts and get ready for this week, I have an order for 15 chocolate berry boxes and am looking forward to making these again. Oh and of course next Tuesdays dessert…..what to pick?…mmmmm.


Sorry for the lack of posts lately. I have plenty going on at this house at the moment but I just thought I would update you on my major chocolate assignment for my course. I had to develop two signature chocolates and decorate them using different mediums. Here are my creations.

These were my first ones. Lime and Coconut Ganache Cones. For these I used two chocolates to decorate the shell and coloured cocoa butter. Inside the ganache is based on coconut cream, white chocolate and fresh Limes.

The second chocolate I developed were my Mocha Mousse Mallows. Fluffy mocha marshmallows dipped in dark chocolate topped with a fresh coffee bean and chocolate transfer sheets. These turned out beautifully soft inside. But next time I would like to use a higher percentage chocolate to highlight more of the coffee.

Maybe one day you can join me in my own store and ask for a free sample of my Ecolechocolat signature chocolates! I would love to see you there!!



Aug

4

2009

The Perfect Gift.

Earlier this year my mother and her best friend Cheryl came to Nashville to visit us. Out of their generous hearts (and love of chocolate!) they gave me some money to purchase some couverture chocolate to make them my new creations while they were here. It was so much fun but a lot of work as they realised the extent one goes to hand temper chocolate. ( I promise I will post the meaning of tempering soon!)

As I worked on one flavour of 24 chocolates for four hours my desire for a tempering machine grew rapidly. While they were here I made from memory about 4 flavours. They were both fascinated watching the whole process and although I never told them, I loved having them there sharing the whole process with me. It was a joy!

Well obviously they enjoyed the experience too, for, to my delight as they departed at 4.30 am to embark on their 36 hour trip home they both placed a little bundle in my hand and whispered “For your tempering machine”. I was ecstatic. I had just enough to purchase my expensive machine and pay for postage. It is a gift I will never forget as I would not have been able to create Paul and Liz’s grooms dessert without it and basically they have made my learning process so much more enjoyable and easier.

Thank you to you both. I love and appreciate you dearly!

Some of the wares I made for them!