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 SEED CRYSTALS
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.
1/2 dl Glögg or Mulled Wine
38 ml Double Cream
350 g chopped Milk Chocolate for Ganache
300 – 500 g tempered Dark Chocolate for coating
150 g crushed Swedish crispy Gingerbreads like Annas
Pre-made Dark Truffle Shells
Chop the chocolate for the ganache.
Bring cream just to boil and add mulled wine. Pour the cream over chopped milk chocolate and create a smooth emulsion.
Fill the dark truffle shells with the cooled mulled wine ganache.
Please check here if you want to know how to temper your chocolate.
Use your fingertips to close the shells with tempered dark chocolate. Dip the truffles in dark tempered chocolate and coat with crushed gingerbreads.