Week 6 - Molded Ruby Chocolates
Week 6 - Molded Ruby Chocolates
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Week 6 of Chocolate Class was Molded Chocolates filled with vegan raspberry ganache (the horseshoe chocolates) and dried cherry pistachio mix (the envelop chocolates).
Week 6 of Chocolate Class was Molded Chocolates filled with vegan raspberry ganache (the horseshoe chocolates) and dried cherry pistachio mix (the envelop chocolates).
After tempering the chocolate, we piped it into the molds and then flipped the mold over so the chocolate drips out leaving just a chocolate shell to fill with a sundry of delights.
My partner and I chose Ruby Chocolate for this project since we've never worked with it before. According to Food Network, Ruby Chocolate was first discovered in 2017 and is the latest development since white chocolate in 1930. It's made from "ruby cacao beans". Although it's pure chocolate, it tastes fruity like berries, lighty sweet yet with a slight tart aftertaste.
The class was so much fun. I'm looking forward to making more molded chocolates next week.
Recipe: Vegan Raspberry Ganache
Recipe: Vegan Raspberry Ganache
Adapted from On Baking book
Quarter Recipe:
135g semisweet chocolate
150g raspberry puree
1g apple pectin
22g sugar
Mise en Place:
Weigh out your chocolate in a heatproof bowl. If it's not already in small pieces, chop chop chop it up.
Measure your puree into a pot.
Weigh your pectin in a small bowl, tare the bowl, weigh your sugar over the pectin and whisk it up good.
Instructions:
Heat the puree to 120F.
Whisk the pectin and sugar into the hot puree and bring to a boil.
Pour the puree mixture over the chocolate. Wait a minute (patiently) (I know it's hard to not do anything.). Then start mixing the puree by making small circles in the middle of the bowl. Keep stirring in circles, round and round. When the mixture starts to get thick, begin making bigger circles. Keep going with the circles, round and round as you become mesmerized by the magical emulsion being created in your bowl.
Cover the bowl with plastic wrap until it cools to 80F and then pipe into your chocolate shells.
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