Hej Chocolate&Caramel Lovers
Those are just not ANY caramels nononono, those are Salted Rosemary infused Caramels coated with dark Swiss Felchlin chocolate.
Oh My God
115 g heavy cream
2 sprigs fresh Rosemary
195 g sugar
30 g cold Butter
ca 20-30 dark hollow truffles
300 g dark tempered chocolate
Simmer cream with rosemary sprigs. Remove from heat and let infuse for at least 30 minutes. Strain the infused cream and return it to the saucepan. Place the pan over a medium heat and bring up to a simmer. Remove the pan from
Put the sugar in a large, heavy bottomed pan. Stir once, then bring to a boil on low heat until it has turned a warm golden brown.
Remove the pan from heat. Using caution, slowly add the warm cream a little at a time, stirring constantly until incorporated
Put the pan back over medium-low heat and stir the mixture until it reaches 109°C.
Drop in the butter and whisk until combined.
Fill the dark hollow truffle shells with the cooled caramel.
Use your fingertips to close the shells with tempered dark chocolate. Dip truffles in the melted chocolate or roll in chocolate between your palms.
Add a sprinkle of sea salt.
The biggest chocolate lovers Inma and Regi attended NOPRA “Lets make Nordic Truffles” workshop on 14.11.2015 in Olten. The young ladies created recipe for amazing dark sea buckthorn truffles that would even make the best Swiss Master Chocolatier jealous.
For 30-40 truffles
50g heavy cream
30g sea backthorn confiture
20g sea buckthorn (or normal) mulled wine
zest from 1 mandarine
handfull of finely chopped roasted cacao beans
200g dark chocolate
30-40 dark hollow truffles
200g tempered dark chocolate
Chop the chocolate for the ganache.
Mix cream with sea buckthorn confiture and sea buckthorn mulled wine. Bring cream just to boil and add mandarin zest and chopped roasted cacao beans. Pour it over chopped or liquide dark chocolate and create a smooth emulsion.
Add butter and mix.
Fill the dark truffle shells with the cooled mulled wine ganache.
Use your fingertips to close the shells with tempered dark chocolate. Place cacao powder in a shallow bowl. Dip truffles in the melted chocolate or roll in chocolate between your palms. Finally roll your truffles in the cacao powder so that they’re completely covered.
Nuts and chocolate are just perfect combination.
Best to be enjoyed outdoors in breathtaking Swedish Archipelago looking at the sunrise.
And with a cup of hot milk-coffee
400 g marzipan
100g walnut halves
300 g tempered milk chocolate
Roll out the marzipan and cut out whatever figures you like, circles, flowers or squares.
Add some tempered chocolate in the middle of the marzipan figure and top with a walnut half.
Dip the marzipan in tempered milk chocolate.
All we need is LOVE, LOVE is all we need
300 g chopped milk chocolate
100 g double/heavy cream
50 g butter
1-2 tsp liquorice powder
50 g raspberry powder
300-500 g (tempered) milk chocolate for coating
Bring the cream just to boil. Pour the cream over chopped milk chocolate and add liquorice powder. Mix continuously to form an emulsion.
Beat the butter until creamy and mix it into ganache until fully incorporated.
Cover the ganache with plastic wrap and leave until set in a cool area.
To make truffles use a small ice cream scoop ( or a teaspoon ) and scoop out equal sized balls of ganache and place them on a baking sheet. You can also pipe the ganache onto baking sheet. Leave until set in a cool area.
I recommend to temper the milk chocolate for coating. See my guide how to do it here.
Place raspberry powder in a shallow bowl. Dip truffles in the melted chocolate or roll in chocolate between your palms. Finally roll your truffles in the raspberry powder so that they’re completely covered.
What would a Scandinavian winter be winthout Saffron?
Is it really necessary?
Take a look at the two spoons above.
The chocolate on the right spoon is simply melted and NOT TEMPERED. The chocolate on the left spoon is perfectly TEMPERED.
Chocolate contains cacao butter and the objective in tempering chocolate is to get the fatty acid crystals of cocoa butter back into stable form.
Chocolate is perfectly tempered when it has firm finish, looks shiny and snap when you brake it. Simply melting the chocolate will not temper it.
Seeding method is the simplest way of temper the chocolate. It uses the already tempered chocolate as seed.
- MELT THE FATTY ACID CRYSTALS
Chop chocolate blocks into small pieces or use chocolate buttons. Remove ca 20% of your chocolate and set aside. This will be used later as seed chocolate.
Melt the chocolate in microwave or double boiler until the temperature reaches 40-45°C.
Add the remaining chocolate to the melted chocolate and stir with a spatula until all the chocolate lumps are dissolved. Check the temperature, it should be following:
Now your chocolate is tempered.