home chocolate factory website. They sell equipment and a basic range of chocolate couvertures to work with. If you want to purchase some of the higher quality chocolate makes then take a look at the chocolate trading company. There are some quite technical books available by skilled chocolatiers such as Peter Grewelling from the US and William Curley and Paul A Young, from the UK.
There is nothing like watching a technique being done and you can find numerous YouTube clips by professional chocolatiers that are really useful. In the early stages I learnt a huge amount following the chocolate making threads on the US website egullet. The members of the egullet community are incredibly supportive and very quick to answer any questions, and to share recipes. Here is a link to the pastry & baking forum. To post you have to be signed up but I really think it is worth it. There are numerous courses to be found and I started out at a one day taster course at my local technical college. If you are going to spend a lot of money on a course try to find one where the group size is small and where you will have plenty of time to get help from the tutor.
Hope & Greenwood extract published by the Guardian.
For piping the fillings into the chocolate shells I use those plastic disposable piping bags. In an emergency I have used a plastic bag with one corner cut off but that is much harder to control. Most of the fillings I make are based on a truffle mix of chocolate, cream, flavouring/alcohol and glucose/invert sugar. I also really like flavoured caramel centres. Once the fillings are piped into the moulds they have to be left to set and form a dry surface, usually overnight. The next day you temper some more chocolate and then pour a backing layer over the fillings. Once this has set properly you can turn out your chocolates.
Buying packaging in small quantities is very expensive so I usually just present chocolates in cellophane bags but boxes can display them much better.Prune & Porter truffle was really quite unusual. Here is a link to a clip of Paul A Young doing a Prune and Porter promotional truffle demo during which he shows all the stages including table top tempering. It really is a joy to watch someone so skilled handling chocolate so effortlessly though he does talk rather a lot about prunes to start with! The second recipe was for a sichuan pepper and orange truffle that had a really spicy kick and would suit those fans of chilli and chocolate.
|Soft Caramel Milk Chocolate Lanterns|