Monday, January 31, 2011

Dulce De Leche Chocolates - Chocolate School Update


Doesn't every cliche state.....give chocolates to someone you love? Luckily, I can give them to myself in the comfort of my own kitchen. These past several weeks there has been a lot of heartbreak at my house... and a lot of chocolate. Tempering chocolate can be heartbreaking, if it doesn't go the way you planned it. Life can be heartbreaking too when it doesn't go the way you planned it. When heartbreak ensues....open mouth.... insert chocolate.


Tempering chocolate is an art form and a science. When one watches any professional chocolatier whipping it up in the kitchen, all one can think of is - years of practice. If your room temperature is off or your bowls are too chilly, if you chocolate is too hot or cold, if your chunks are too big, if their is too much moisture in the air.... heartbreak ensues and your chocolate tempering  runs a muck. You will have to begin again, from square one. Chocolate is not forgiving, you can't erase your mistakes or paint over them with another color. Chocolate is temperamental, moody, sexy, and delicious.  If you don't treat her right, she won't give you what you need. Sounds like a woman to me! ♥♥♥


All I have been doing for the past several weeks is tempering, tempering and more tempering.  (And eating lots of chocolate of course) Those of you who have been fortunate to have had the chance to work with a high quality couverture, count yourselves lucky. There is nothing like melting pounds of delicious creamy chocolate into melted submission. Cooling the chocolate, seeding the chocolate, running it through your hands... mmm chocolate tempering is a lesson in patience and perfection. When your mind and body are still, you can put yourself fully into the task at hand. When your kitchen is cluttered, and your mind is full of clutter, I can guarantee that your tempered chocolate might end up being a bit temper-mental.

Ecole Chocolate - my chocolate school, does such a fantastic job at creating such an interesting class.  My class is packed with so much information, there is way too much to remember. I thought I would pass along a few fun facts that I have learned.  I only wish I could also pass along the amazing new tastes I have discovered.... like this Single Origin Dark Chocolate With Candied Orange Rind from famed French Chcocolatier Michel Cluizel.


1) The idea of the Hershey Kiss.....was a borrowed idea. It really wasn't Milton Hershey's - His idea was wrapping it in foil!
2) Green & Black Chocolates are now owned by Cadbury who is now owned by Kraft!
3) Dagoba Chocolates are owned by by Hersheys. Hmmmmm.....


Yesterday, as  I was playing with chocolate, I decided upon a dulce de leche caramel ganache. This was then enrobed in fine Callebaut chocolate and immediately topped with fine grey sea salt. Delicious. I thought the recipe was too sweet for my taste, but the children loved it and I think my husband would have loved it too had he been  at home.  I ate a few more today and decided that I may enjoy this new flavor after all. 

Chocolate Centers waiting to be enrobed.....

Chocolates waiting to be consumed.....


It has been some time since my last post as I have been busy with chocolates...and will continue to be busy. Hope to keep you all up to date on my chocolate making adventures!


All I really need is love, but a little chocolate now and then doesn't hurt!
Lucy Van Pelt
In Peanuts, by Charles M. Schulz.

xoxo and chocolate love - Megan


21 comments:

  1. How fun that experience sounds. Love the candies. Dulche le leche is so indulgent and you covering them in gorgeous melted chocolate and topping with sea salt...yeah my keyboard may short-circuit right now!!

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  2. Wow you are moving on! Well done. Chocolate covered bacon next?

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  3. What a great idea! I agree, chocolate does sound like a woman ;) And she is very difficult to handle when tempering. I tried it once and failed haha! But good luck to you...seems like you have a lot of success with it.

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  4. Megan, what a great recipe for the coming Valentine's day. I don't think this can stay very long. You need another batch and should double up the ingredients. Don't mind sending me the other half, right? haha..... Hope you're enjoying your day.
    Blessings, Kristy
    p/s still shovering?

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  5. Wow, it all sounds so amazing. You are clearly learning a lot and getting good at tempering the tempermental stuff! Can't wait to hear more about chocolate school!

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  6. I was looking forward your updates on the chocolate school! it's amazing what you are doing! I'm not a big chocolate fan but I appreciate it when it's good! I think I could go crazy for these dulce de leche chocolates (because I do love dulce de leche!)

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  7. Oh geez, now I am having FANTASIES about this!

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  8. Oh MY!!! I am not a very patient person and have had to start my tempering over again on more than one occasion.
    Your chocolates are simply beautiful! May the patience be with me...!!

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  9. Great sweet.. I always say that chocolate is good for any occasion.. :)

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  10. Chocolate will certainly heal what ails you!! Callebaut is my favorite!!

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  11. I'm loving your chocolate school updates! Good for you to follow your dream. And we get to hear all about your trials and triumphs, plus seeing all that glorious chocolate. You are sending out samples:)

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  12. Chocolate is the remedy for all things--happy, sad--chocolate! I crave it about 5 times a day. Looking forward to Valentines day chocolates. These look AMAZING. Great work.

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  13. Gorgeous! So much beautiful chocolate. Love it!

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  14. This is the most delicious post ever! That chocolate with the candied orange rind looks amazing.

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  15. Caramels are my favorite candy, and these look fabulous! Very professional looking. Watch out, people won't believe they're homemade!

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  16. Who can complain when you can eat your mistakes? Those chocolates are lovely! :)

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  17. It sounds like you've had a rough time lately and not just with chocolate. :( I'll send some hugs over with this comment. I will leave the tempering of chocolate to the pros and that would be you my dear! Those candies are mouthwatering. They look elegant and beautiful, but they make me crave them because I know how good chocolate can be. MMMmmm...

    I hope you have a good weekend.

    Dionne

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  18. oh my! the candies look divine- loved the pics and explanation :)

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  19. Wow, you must be have a lot of patience dealing with "temper-mental" chocolates! I would go cuckoo in my own kitchen! LOL! Great to see that you are doing fine in your chocolate school. Your dulce-de-leche caramel ganache looks really good and the chocolates are gorgeous! Wish I could be one of your "tasters"! :)

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