I'm sure it's no surprise to you that I adore chocolate. I began experimenting with making my own chocolates about three years ago and fell in love with the process. I love tempering, creating unique fillings, collecting molds and wrapping and packaging the little treats after hours slaving away in the kitchen. How did I learn? I sat down with a stack of books from the library, studied and practiced over and over again.
That's why I felt very fortunate when The Cambridge School for Culinary Arts offered a course in chocolate making with Master Pastry Chef Delphin Gomes. The class was challenging, rigorous and at times quite entertaining. I found it incredibly helpful to watch someone who had truly mastered his craft taking such great pride in the outcome of every hand cut, hand-dipped creation.
I have to admit, after the amount of time I've spent crafting chocolates, I've turned into a bit of a chocolate snob. It's been very hard for me to find chocolates that compare to what I can make at home (although I've found a few in Montreal). I think what I love most about the process is that you can truly make it your own. While tempering is an exact science the rest of the process is only limited by your imagination.
I'd love to hear about your favorite sources for all things chocolate. Feel free to share your favorite links in the comments section. If you have any wrapping or packaging ideas, I'd love to hear those too.
Here's a recipe for truffles that I love. I make it with good strong tea from Mariage Freres but you can use any fine quality tea in its place.
Creamy Chocolate and Imperial Wedding Tea Truffles
3 oz. heavy cream
1/2 tsp. corn syrup
2-3 tbs. Imperial Wedding Tea
6 oz. good milk chocolate, chopped
1 tbs. butter
14 oz. bittersweet chocolate, tempered
1 cup sugar
Heat milk and corn syrup. Add tea. Steep for about 5 minutes. Strain. Boil. Pour over chopped chocolate. Stir. Add 1 tbs. butter. Stir thoroughly. Refrigerate and then roll into truffle size balls (small and elegant...no golf balls...please!!!) Dip in tempered dark chocolate, roll in sugar and allow to harden. Store in a sealed container in a separate refrigerator compartment away from moisture and other food.
Bon Appetit and Happy Holidays!
39 comments:
How fascinating! And such gorgeous, festive photos. I've seen a few posts about truffles recently and it's high time I made them!
Beautiful! love the notion of steeping the cream in tea. Love it! :-)
I am impressed by your self-taught culinary beginnings! I love how the sugar crystals on the tea truffles sparkle in such a festive and celebratory manner. They look so enticing!
I am not a chocolate connoisseur, although I have enjoyed chocolates from Richetti, and I enjoy baking with Scharffenberger's products.
I'm fascinated with making chocolates, but I have yet to totally master the process. I tell myself that when the kids are gone, I'll have more time to devote to chocolate making. Your truffles are so gorgeous.
Mimi
Your photographs are magnificent. I love this blog!!!
That is splendid! You are courageous to make your own chocolate... :)
what a great idea with the imperial wedding tea truffles. i've only made chocolate before!
I've tried making truffles before but never with tempered chocolate. Do you have any suggestions on how I can learn to temper chocolate? I'm not even sure I understand what it means.
Stunning shot...my compliments!! You got a big "oooo" from me on that one....
El, the whole thing is beautiful. I wish I had the gumption to do this but it seems so hard. In the meantime, I'll enjoy your stunning pics!
Delphin is a hoot and a half isn't he? He seems to do it all effortlessly as well.
I tempered chocolate for my first and likely last time as part of my final project. I'd much rather pull make a souffle!
very nice! you were lucky to take that class...I wish I lived closer to cambridge
how stunning. i love truffles and yours look divine!
This is such an impressive and festive post! You have a lot of drive to be able to teach yourself such skills. I don't know that I could make these but they look yummy!
I'm impressed that you dabble in making your own chocolate and what you've come up with looks really, really good. Surprisingly I've not heard of imperial tea but then again I'm more of a coffee person. Wishing a very merry Christmas and happy hols!
I'm a little bit of a chocolate snob myself, so I giggled when I read that. These look lovely, and what an amazing opportunity! It is always humbling to watch true masters at work...Happy Holidays!!
What a fun post to read. I recently took advanced baking at Cambridge Culinary, and since our instructor also has a particular love of making chocolate, we sort of veered off course for one lesson and made our own chocolates. It was fascinating, though I don't feel up to trying it at home--with a child the timing and keeping everything at the right temperature seems too challenging. But I'm glad I got to see how it's done. I would never complain about the cost of handmade quality chocolates after that, it's such a precise craft. I'm not surprised you became a "chocolate snob." How could you not? What do you think of the Swiss chocolate shop on Newbury street (Teuscher?)? Also, where in New England are you getting Mariage Freres? I had some before we moved back to the US but sadly gave it away rather than taking it with me. (Silly--not like tea is a perishable! Oh well).
I too love chocolate and have been studying the fine art of tempering. I have been tasting chocolates in New York and San Francisco getting new ideas in flavor and also style. My favorite at this time is a ganache flavored with a little tarragon. Sounds crazy but it is delicious! Another is cardamom, perfect in ganache. My favorite chocolatier is Ricchiuti in the San Francisco Ferry Terminal. Pam
What a beautiful post. I totally understand about being a chocolate snob. Ever since I had Maison du Chocolat I've been hooked. I don't think I have the patience for making my own though. Hope you have a Merry Christmas.
ahhaha, I had to laugh when you called yourself a chocolate snob. I'm one too!
Ever since I've made my own truffles, nothing seems to compare.... I guess that can be a good thing, less chocolate consuming that is, unless I make a homemade batch again. hehe.
These look gorgeous, and I think I could probably make them, too! I love chocolate, but don't often work with it. One day I think that will have to change. Also, Mariage Freres--delightful tea!
what a fantastic class! your creations showcase your talent.
What an incredible photo of the pastry chef. They should use it on the school website. No joke. You have some great shots here. The truffles look pretty darn good too.
I've tried making my own truffles previously, and have to agree with you about the joys of experimenting with different flavors. I've made earl grey truffles and lavender ones, along with a classic dark chocolate ganache although I've not done it in several years. Similar to your learning process, I did lots of reading about understanding what it means to temper chocolate, their different temperaments, etc, so I guess the next thing for me is to sign up for one of these courses! :p Thanks for sharing your creations with us - they look absolutely gorgeous and have inspired me to dust off my tempering tools.
Lovely photographs and recipe. For you and anyone else interested in learning more about chocolate making...I was a chocolatier for 4 years and these are some of the books I think are best for beginners and intermediate chocolate work:
(for beginners) Making Artisan Chocolates by Andrew Garrison Shotts
(for intermediate chocolate work) Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling
Fine Chocolates: Great Experience by Jean-Pierre Wybauw
Just wanted to pop in and wish you a Merry Christmas!
Love the main shot! It looks like a food magazine! Hope you had a great Christmas!!!
This is incredibly beautiful! Love the bokeh!
you created another inspirational post. now I feel completely compelled to take out the chocolate and start tempering.
I really like this post- an unusual truffle recipe. I can't wait to try it!
Totally fabulous.
Outstanding! Such colorful photos to really highlight your sweet treat, and make it extra festive! Hope you had a grand foodie holiday!!!
I love truffles and this blog. Why have I never seen it before???? Bookmark!
I have never ventured into chocolate world in a big way. I've only made truffles a few times.
I saw some expert behind-the-scenes chocolate making at Gerald Mulot last year in Paris. The head chef was just a master at creating not only the most perfect chocolates but creating the most tempting flavours. I suppose that's why it's a science and art.
I can only imagine how much fun chocolate making would be. Particularly the packaging and gift giving.
Oh I haven't made truffles in years! Yours look so good! That must have been a wonderful class.
Happy Holidays El and all the best to you in 2010! ; )
Oooooh,...Aaaaah,..these truffles look incredibly delicous!!
MMMMMMMMMM,..;all the way!
You take the most beautiful photos El!
BBEEEEautiful!!!!
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