vrijdag 22 november 2013



250 grams GOOD chocolate...i used 1 large bar of Valorona 61%
1/2 cup heavy cream
10 smashed cardamom pods
1 star anise
1/2 rounded tsp instant espresso
1/2 tsp vanilla

put the cream into a small saucepan with the smashed cardamom pods and star anise over med heat and bring to almost boil...do not let boil. let this sit and steep to room temperature.
chop the chocolate in even small pieces
strain the pods from the cream, add infused cream to chocolate and melt together in a double boiler, stirring until incorporated...no visible lumps

take off the heat and add vanilla extract, instant espresso and stir until incorporated. taste test...i added just a small dash of ground cardamom because i didn't taste the cardamom enough(i only used 5 cardamom pods...it was my first time using pods)

pour this mixture into a smaller bowl and let cool just a bit before moving to fridge.

**most recipes say to chill in fridge for 1 hour, then remove and let sit out for 2 hours...

**NOTE...this did NOT work for me.

i suggest you give this a try...let the chocolate cool to room temp, stir it up a bit (i recently saw a show where the chef beat the chocolate with a hand mixer for a minute or so before chilling in the fridge) then cover and chill in fridge for a few hours, or until completely firm. then remove and let sit out over night..(it might be too hot during the day to set)

when it is easy to scoop...should be about like ice cream...make little balls and drop them in a dish filled with cocoa powder, chopped pistachios, toasted almonds or what ever you like. gently roll them around to coat. place them on a parchment or wax paper lined tray. best to put them back into the fridge for a bit. i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out. just remember to take them out and bring to room temperature before serving.


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