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Feb. 2010 - In this Issue: |
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Next Issue: |
"Stir-Fry Sensations" |
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Chocolate Passions |
Whether it’s Devil’s Food cake, rocky road, M&Ms or those hollowed-out bunnies that come around every Spring, every chocolate lover has a favorite. And this is the best time of the year for the chocolate lover - with Valentine’s Day just around the corner. This year, we encourage you to explore the options outside the chocolate box.  Surprise your valentine with a flourless chocolate cake; make triple chocolate cupcakes for your sweetheart; or design your own box of chocolate truffles. In this issue, we celebrate chocolate in all its simplicity and its mystery. You’ll learn about cocoa content and what to look for in quality chocolate. You’ll get tips galore for working with chocolate, including how to temper chocolate and how to make perfectly smooth ganache. Finally, we’ve thrown in a few recipes for you to try this Valentine’s Day. Read on, chocolate lover - this one’s for you.
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Store Information |
Store Hours:
Monday - Saturday
10 a.m. - 9:30 p.m.
Sunday
11 a.m. - 6 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
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Kitchen Window Services |
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Equipment Rental |
We Can Help You
Create Something Special
For Your Valentine!
The Rev2 chocolate tempering machine automatically takes over the difficult task of perfectly tempering chocolate. The built-in convenience allows you to spend your time in the fun filled art of creating chocolate masterpieces.
- Available for Rental -
Contact Kitchen Window for reservations and availability
more info
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Kitchen Window Calendar |
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Stop by Kitchen Window's booth to sample great food and check out our great show specials. Plus visit us at the Outdoor Cooking Stage.
Saturday February 20th
PURCHASE TICKETS
Sunday February 21st
PURCHASE TICKETS |
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Stop by Kitchen Window's booth to sample great food and check out our great show specials
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Purchase Tickets Online
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Kitchen Window Online |
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Kitchen Window
is now on Facebook
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night.
Meet the Chef: WA Frost - #3025 – Monday, February 15 -- 6:00 p.m.
On the Road Again - Diner Food - #3028 – Monday, February 22 -- 6:00 p.m.
Basic Cake Decorating - #3032 – Wednesdays, March 3, 10, 17 -- 6:00 p.m.
Meet the Chef: Chez Collette - #3038 – Monday, March 8 -- 6:00 p.m.
Chocolate and More Chocolate - #3040 – Thursday, March 11 -- 6:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day
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Give From The Heart This Valentine's Day
Kitchen Window is proud to support Open Arms of Minnesota by hosting a gift registry of kitchenware to be used in their new facility. For every gift purchased from the registry Kitchen Window will present Open Arms with a gift certificate equal to 20% all registry purchases for use towards additional kitchenware. We invite you to share the love and visit their registry today.
Open Arms of Minnesota is a non-profit service organization working to meet the nutritional needs of those in our community who are living with serious and life-threatening diseases. Since 1986, Open Arms volunteers have been delivering free, nutritional meals to individuals, families and caregivers affected by AIDS, ALS, multiple sclerosis, cancer and other end-stage diseases. Learn more.
This year, Open Arms is moving into a new facility so that they can continue to serve our growing community. It is the philosophy of Open Arms to provide wholesome, nutritious food to every person in need, so that he or she is able to live with dignity and independence for as long as possible. If you’d like to purchase a gift in support of Open Arms, please come into Kitchen Window, call or
visit Open Arms’ Gift Registry online.
Not sure what to get? Purchase a gift certificate for Open Arms - when purchasing online indicate the ship to as "Open Arms".
Any gift purchased from their registry will be shipped directly to Open Arms.
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Sweet Gift For Your Valentine
• Obsession Chocolate Truffles
• Rogue Single Source Chocolate
Bars
• Vosges Gourmet Chocolate Bars
• Vosges Caramels
• Hammonds Candies
• Gourmet Hot Cocoas
• Anthony Grace Hot Chocolate
Infusions
• Lily Bloom’s Kitchen Box of
Chocolate
• Lily Bloom’s Chocolate Spice
Macaroons
• Cocoa Room Candies
• Specialty Chocolates & Candies
Homemade Gift Supplies
Make some homemade truffles or a special dessert for your Valentine
• Chocolate & Cocoa Powder for
Fondue, Truffles and Chocolate
Desserts
• Edible Flowers, Flavorings, and
Decorations
• Candy Making Tools and Candy
Molds
• Specialty Baking Pans
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Gifts For Special Valentine
Breakfasts, Dinners & Desserts
• Five of Hearts Waffle Maker
• Tea Forte Cocktail Infusion Set
• Riedel Vinum Extreme Wine Glasses
• Vinturi Wine Aerator
• Hibiscus Flower in Syrup for
Champagne Cocktails
• Le Creuset Red Heart Casserole
• Heart Creme Brulee Set
• Crepe Pan & Bittersweet Chocolate
Sauce
• Fondue Pots
• Valentine Cookie Cutters
• Custom Set of Exotic Spices
• Set of Red Vietri Earthenware Mugs
paired with Specialty Tea or Cocoa
• Root Candles
Vinturi Aerator
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Fondue Pot
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 Minnesota Monthly
Food & Wine Experience
Winemaker's Dinner
at Kitchen Window
Friday February 19th -- 6 p.m.
Enjoy a one-of-a-kind 5 course culinary experience along with eight specially paired wines from Chateau Ste. Michelle, Dusted Valley, Columbia, Pepperbridge, North Star, Milbrandt and Kiona.
For more information
Featured Chefs:
J.D. Fratzke -- The Strip Club
Erick Harcey -- The Kitchen
Purchase Tickets: BUY NOW
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Chocolate and Valentine's Day go together -- sweets for the sweet! Delight your favorite people with some handcrafted treats! Cookies, truffles, chocolate fondue, any one of them perfect for the season of love!
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Knife of the Month - February |
KNIFE OF THE MONTH
Wusthof Trident 6" Utility Slicer/ Sandwich Knife
The Wusthof Classic 6 inch Sandwich Knife is an excellent multipurpose addition to your cutlery collection. Use this knife to clean and peel fruits and veggies, mince herbs or slice shallots and garlic.
Trident Classic 6" Sandwich - Suggested Retail $67 THIS MONTH $59.99
Trident Classic Ikon 6" Sandwich - Suggested Retail $100 THIS MONTH $79.99 |
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COUPON
Complimentary Pound of Callebaut Chocolate
with $35.00 Purchase
Your Choice of White, Milk, Semi-Sweet or Bittersweet Chocolate
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one coupon per customer number and one per household.
Offer expires February 23, 2010 |
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 Chocolate means many things to many people: It’s an indulgence, a token of love, an afternoon pick-me-up, an aphrodisiac and a health food (a piece of dark chocolate contains as many beneficial antioxidants as a glass of red wine). Every great piece of chocolate is a reflection of the artisan who made it. From the beans to the butterfat, what goes into your chocolate determines how you experience it.
The Bean - Cacao, or cocoa, beans are the seeds from the pods of a tropical evergreen. The cocoa tree is native to Central and South America and cultivated throughout the tropics. Like any crop (think wine grapes or juice oranges), cocoa beans are affected by their environment. The soil type, humidity, neighboring plants and animals and the amount of sunlight each influence the flavor profile of the bean. Hints of citrus, dairy or caramel, as well as nutty or fruity flavors - these are just some of the nuances of regional chocolates.
The final flavor of chocolate is also influenced by the processing of the cocoa bean. Once cocoa pods are harvested they are split open. The seeds and pulp on the inside of the pods are left to ferment for 3-7 days before the seeds are extracted and roasted. These processes - fermentation and roasting - vary from plantation to plantation, and these variations have an impact on the final product. In any case, the roasted seeds are ground into a liquidy paste called chocolate liquor. Cocoa beans are about half fat, so chocolate liquor is 40-50% “cocoa butter”. Chocolate liquor is then blended in varying proportions with sugar and other possible additions, like milk or vanilla.
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Available at Kitchen Window:
Callebaut, Valrhona, Rogue, Vosges, and Scharffen Berger |
Types of Chocolate - Chocolate types are typically designated with a percentage. The number defines the proportion of chocolate liquor to other ingredients in the chocolate. The higher the percentage, the greater the amount of cocoa bean. So what does that mean to your palate? More cocoa bean means darker chocolate - more rich chocolate flavor and less sweetness. Here’s a general guide to the percentages (here in the states, semisweet and bittersweet are considered dark chocolate):
White Chocolate - 0% cacao (pure cocoa butter)
Milk Chocolate - 30-40% cacao
Semisweet Chocolate - 55-60% cacao
Bittersweet Chocolate - 65-80% cacao
Unsweetened Chocolate - 99% cacao
Chocolate Quality - There are chocolates… and then there are chocolates. Many commercial candies, ice creams or syrups are “chocolate-flavored” or “chocolaty”, meaning that the chocolate in them is not made with real cocoa butter. It’s cheaper and quicker to produce chocolaty products with vegetable fats. While vegetable fat-based chocolates are not necessarily all bad, there is a noticeable loss of richness of flavor, as well as a different mouth feel and appearance. Generally speaking, chocolaty products are also sweeter than real chocolate, and that sweetness can obscure any subtle flavor nuances.
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With Valentine’s Day just around the corner, chocolate is on everyone’s mind. What will it be this year? Chocolate fondue with sliced fruit and toasted baguette? Perfectly moist triple chocolate brownies? Flourless chocolate torte covered in luscious ganache? Or handmade truffles, boxed and ribboned for your loved ones? Wherever your heart leads you, chocolate is the best way we can think of to add that extra touch of romance to your holiday.
The thing about working with chocolate is that it can be a little… well, temperamental. Too much moisture or too much heat, and your chocolate will turn on you. But working with chocolate really can be simple - once you know a few tips, tricks and techniques. Luckily, we’ve got everything you need to know right here.
Choosing Chocolate:
How you choose your chocolate should have a lot to do with how you use your chocolate. The flavor of chocolate does not change when it melts, but it is affected by the other flavors you’re using. For truffles and ganache, use the chocolate that tastes best to you out of hand since that will be the most prominent flavor in your finished treat. For baking, use a chocolate that can stand up to the mellowing influences of flour, butter and sugar. If you want your brownies or cookies to really carry a chocolate punch, start with a dark, or even unsweetened, chocolate as your base.
But what do you do to narrow down the choices of available chocolate? After all, there are more than a few chocolate manufacturers out there. Read on for the six things to look for in a good chocolate.
Appearance: Good chocolate looks smooth, glossy and evenly textured because it has been carefully prepared at a steady pace at the right temperature. Holes and dimples may indicate hasty preparation, and you could wind up with a grainy piece of chocolate. White spots or streaks are signs that the chocolate has bloomed - been exposed to fluctuations in humidity or temperature. Blooming has little affect on the flavor of chocolate, but it does indicate poor storage practices.
Aroma: The high fat content in chocolate allows it to easily pick up other aromas, so using your nose to sniff out good chocolate is easier than you think. Basically, chocolate should smell like chocolate. If the aroma is musty, fishy or chemical-y, chances are the chocolate was stored improperly. An unlike with blooming, a bad aroma will affect the flavor of your chocolate.
Snap: A good piece of chocolate will break with a clean, crisp snap. Crumbling or bending indicates an unfavorable moisture content.
Texture: Chocolate should be smooth and melty on your palate. Grainy chocolate isn’t mixed well - the sugar and other ingredients aren’t fully blended with the chocolate liquor. Greasy or oily chocolate probably isn’t chocolate at all, but rather a mass-produced chocolate-flavored imposter. Many manufacturers use vegetable fats in place of cocoa butter to produce cheaper chocolaty products.
Flavor: The most important, and most fun, way to find a good chocolate is to taste it. Your taste buds will do most of the deciding here, but look for a rich and smooth chocolate flavor that isn’t too bitter or too sweet. If the chocolate is blended with other flavors, they should take a backseat to the chocolate.
Aftertaste: Spices, citrus, sea salt and other flavorings might linger a bit on your palate, but you should notice a pleasant chocolate aftertaste. Bitterness or a burnt aftertaste indicate over-roasted cocoa beans.
Chopping Chocolate:
So you’ve chosen your favorite chocolate, and now you’ve got this heavy block that you’re supposed to turn into a box full of truffles. What do you do? Before you can get that chocolate to melt into a silky smooth ganache, you have to prepare it. In order for chocolate to melt consistently, it should be in roughly quarter-inch pieces. You can get it there by chopping. A large serrated bread knife is the best tool for getting your chocolate into workable pieces. But before you get to chopping, read these tips:
- Avoid over handling your chocolate. The temperature of your hands will melt the chocolate, especially as you start working. If you have a very large block of chocolate, start by chopping off a smaller piece to work with.
- Weigh the block of chocolate before you start chopping. You’ll work more efficiently this way.
- Score before you cut. A block of chocolate is dense and will fight your knife. If you use your serrated knife to score the chocolate first, you’ll have a much easier time working through the block.
- Don’t saw through the chocolate. Use both hands to push the knife straight down and through the block - one hand on the handle and the other pushing down on the back of the blade. Sawing will cause your knife to get off course and give you a lot of too-thin shavings which will melt faster than the other pieces.
- Don’t use chopping boards made of wood. They retain moisture and can compromise the chocolate you’re chopping.
- Weigh your chopped chocolate again. Chances are you sampled more than you think you did as you were chopping. And even if you were very disciplined, weighing your chocolate again now helps ensure that any variations in moisture won’t affect your recipe.
Tempering Chocolate:
Homemade candies may seem like the simplest way to use chocolate in your kitchen, but behind those seemingly humble chocolate-dipped peanut butter balls is a process that sends a lot of us running: tempering. It’s the reason the chocolate you buy in the stores is beautiful, glossy and pleasantly snappy. And it doesn’t have to be scary. 
The chocolate liquor that is the base for finished chocolate is approximately 50% cocoa butter, or fat. That cocoa butter can vary in structure (at the molecular level) and that variance can cause differences in the appearance, texture and snappiness of the finished chocolate. Tempering is the process used to control the cocoa butter - to give it a uniform structure. Without tempering, finished chocolate might end up sticky, crumbly or unpleasantly hard.
When you start working with chocolate to make candy, you undo the tempering that was so carefully done to it. As chocolate melts, it’s cocoa butter relaxes and starts to take on any structure it pleases. To get that cocoa butter back under control, you have to re-temper it. It’s easier than it sounds. Tempering chocolate is about melting chocolate and controlling how it cools by slowly introducing solid chocolate back into the mix. It just takes the right equipment and careful attention to temperature. There are a couple of ways to temper chocolate. Read on to decide which is the method for you.
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Tempering Chocolate with a Double Boiler - The most common mistake in melting chocolate is using an ordinary saucepan directly on the burner. The melting point of chocolate is very low, and at 200ºF, chocolate burns. With a double boiler, the chocolate is kept at a safe distance from the direct heat source. A double boiler also gives you better control over the temperature since you can remove the top pan at any time, or even cool it in ice water if necessary. Follow these steps for tempering chocolate with a double boiler:
- Melt 1/3 of your chocolate in the top of a double boiler over simmering water. Use a chocolate thermometer to constantly monitor the temperature of the chocolate.
- Stir gently but steadily as the chocolate melts. Use a rubber spatula, not a wooden or metal spoon. Scrape the sides and bottom of the bowl frequently to make sure you get an even melt.
- Bring the chocolate to 115ºF (for dark chocolate) or 110ºF (for milk or white chocolate). Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.
- Slowly add the remaining chunks of chocolate - in small increments - and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.
- Cool the chocolate. Once the chocolate gets below 84ºF , remove any remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and reserved for another use.
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Reheat the chocolate over the warm water in the double boiler for 5-10 seconds. Remove, stir and repeat until the temperature reaches 88-89ºF (87ºF for milk and white chocolate). Once the temperature is reached, remove from the heat source. Do not allow the chocolate to exceed 91ºF.
- Do a spot test to make sure your chocolate is tempered: thinly spread a small amount on waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.
Tempering Chocolate with a Tempering Machine - Tempering machines use computerized controls to monitor the temperature of the chocolate. A tempering machine makes a great choice if you need to temper a lot of chocolate at one time or if you temper chocolate frequently. The Revolation2 Chocolate Tempering Machine is available at Kitchen Window for purchase or to rent.
Tempering Chocolate in the Microwave - This method is really best only when you have a very small amount of chocolate to temper. For best results, use a thick glass bowl to keep your chocolate insulated and to let you see your chocolate.
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Place 2/3 of the chocolate in a heavy, microwavable bowl and heat 40 seconds on a 50% power setting. Stir. Repeat heating and stirring until the chocolate is melted and smooth.
- Microwave for 20 seconds at a time until the chocolate reaches 115ºF (for dark chocolate) or 110ºF (for milk or white chocolate).
- Allow the chocolate to cool to 95ºF while stirring. Use a rubber spatula, not a wooden or metal spoon. Scrape the sides and bottom of the bowl frequently to make sure you get an even melt.
- Slowly add the remaining chunks of chocolate - in small increments - and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.
- Cool the chocolate. Once the chocolate gets below 84ºF , remove any remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and reserved for another use.
- Reheat the cooled, tempered chocolate for 10 second increments until it reaches 88-89ºF for dark chocolate (87ºF for milk and white chocolate).
- Do a spot test to make sure your chocolate is tempered: thinly spread a small amount on waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.
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Chocolate and cream - probably the sexiest Valentine’s Day couple there is. When melted together, chocolate and cream become ganache, a velvety smooth combination that can be used to serve along side poached fruit, used to glaze or fill desserts like flourless chocolate torte; or used to form truffles.
Ganache is so luxurious and so delicious that most people are surprised at how easy it is to make. Whether you stick with chocolate or play around with additional flavoring like mint or orange, here are the basic steps for creating a beautiful ganache:
 For a standard ganache with a thick, but spreadable, consistency, you’ll use a 2:1 ratio (by weight) of chocolate to cream. The consistency can easily be varied by altering this ratio. A 1:1 ratio gives a pourable, sauce-like consistency. A 3:1 ratio gives a thick ganache suitable for truffles.- Chop or shave chocolate into small pieces and put in a small, deep bowl. You’ll want a bowl that can retain heat, so choose one with thick walls. Ceramic and glass are good choice.
- Heat the cream in a double boiler or a small saucepan until it just begins to boil. Remove from heat immediately and pour over the chopped chocolate. Do not add the chocolate to the heated cream - the pan will be too hot, and the chocolate will burn.
- Leave the cream and chocolate undisturbed for 5 minutes while the cream melts the chocolate.
- Stir gently but steadily until the chocolate has melted. Use a rubber spatula, not a wooden or metal spoon. Scrape the sides and bottom of the bowl frequently to make sure the cream is fully incorporated into the chocolate.
- Continue to stir as the ganache thickens and cools. Allow it to cool gradually to room temperature. Do not attempt to rush the cooling process. Once at room temperature, the ganache is ready for use or may be refrigerated until needed.
Adding Flavors to Your Ganache - Liqueurs, flavor essences, flavor oils or fruit purees are a great way to add a special touch to your ganache. Add your flavors after you’ve mixed the chocolate and cream, when the ganache has cooled to 95ºF. Generally speaking, you should use 2 tablespoons of flavoring for every ½-cup of cream. Try these great flavorings for truffles and other desserts: Grand Marnier, rose, orange, mint, pistachio, cinnamon, ginger, rum or cherry. Vanilla and cayenne pepper are also great additions to ganache - even a small amount of either of these enhances the richness of the chocolate.
Working with Ganache: Ganache is built to melt quickly in your mouth and has an even lower melting point than chocolate. This doesn’t pose much of a problem if you’re pouring or spreading the ganache, but it can be a bit tricky when it comes to forming truffles. Use a piping bag to squeeze out room temperature ganache onto a cookie sheet lined with waxed or parchment paper. After the piped ganache has further cooled, it can be easily rolled into balls.
If forming truffles by hand, thoroughly cool your ganache in the refrigerator before you start working. If you have a large batch, break it down into smaller batches and keep the excess in the fridge while you work. Move quickly, using a melon baller to scoop the ganache into your palm and then roll it quickly. Alternatively, pour ganache onto a jelly roll pan and refrigerate or freeze until firm. Use a knife or cookie cutters to cut into desired shapes. Here are a few more tips for making truffles:
Rolled truffles are simple and beautiful. Classic truffles are rolled or dusted in cocoa powder. This Valentine’s Day, stick with the classic or try rolling your truffles in one of these: confectioner’s sugar, chopped pistachios, toasted coconut, finely crushed cocoa nibs or granulated sugar with a splash of luster dust.
For truffles with a more formal appearance, dip your truffles in freshly tempered chocolate. Use the same type of chocolate as you used in your ganache or mix it up by using white chocolate on dark ganache or dark chocolate on milk ganache. For an even fancier truffle, decorate your truffles with candied orange, chopped nuts, ginger or edible flower petals.
For the best flavor, texture and mouth feel, serve truffles at room temperature. Finished truffles can be stored in the refrigerator, but the cold will mask the depth of flavor in the chocolate. Let your truffles rest outside of the fridge for at least thirty minutes before serving.
Pair truffles, or other dark chocolate desserts, with robust red wines. Avoid dessert wines; their sweetness will detract from the chocolate.
Truffles, or any chocolate, can be stored in the refrigerator if they are well protected from outside odors and ambient humidity. Use an airtight container.
For a special presentation place your truffles in decorative candy boxes or candy bags.
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 Q: What are the whitish-gray spots on my chocolate?
A: These surface spots are known as "chocolate bloom" and appear when chocolate has been improperly stored at some point in its life. Chocolate bloom can arise from two situations: fat bloom or sugar bloom. Fat bloom results from slight melting and separation of the chocolate components on the surface. The white spots are re-crystallized cocoa butter. Sugar bloom occurs in conditions of heavy humidity. The water dissolves some of the sugar in the chocolate and as the chocolate re-dries, the sugar re-crystallizes on the surface. Chocolate with "bloom" may not look great, but it will not affect its taste, use, or performance. The chocolate bloom will disappear when the chocolate is re-tempered.
 Q: What is white chocolate?
A: The ground, roasted cacao beans have two components: cocoa powder and cocoa butter. Most chocolate uses both items, where white chocolate uses only the cocoa butter portion of the bean. Like other chocolate, sugar, milk, and vanilla are added to the cocoa butter to make the white chocolate we purchase.
Q: My smooth, melted chocolate just turned grainy and hard. What happened?
A: Your chocolate just "seized." The melted chocolate contacted a drop of water. It may be a random drop, or steam condensate from your double boiler (which is why a microwave is so nice to use). As discussed above, chocolate has an intricate crystalline structure. The introduction of water "inspires" the mixture to form crystals around the water instead of the seed chocolate. Aberrant crystals form immediately creating a grainy, stiff mess. There's no recourse for chocolate that's seized - start over!
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Making Artisan Chocolates, Flavor-Infused Chocolates, Truffles, and Confections by Andrew Garrison Shotts. Photography by Madeline Polss. Copyright 2007. Published by Quarry Books, a member of Quayside Publishing Group, Gloucester, MA.
Andrew Garrison Shotts
Winner of the Food Network 2007 Hot Chocolate Award
This book is basic and advanced all in one cover. If you've ever desired to know the secrets of boutique handcrafted chocolates, they are revealed in these pages. Mr. Shotts knows his chocolate, and also knows how to communicate his knowledge and passion about working with chocolate. He starts with a primer about chocolate, where it comes from, how cacao beans are transformed into chocolate, and then sets the table for working in flavors, best pairings and elegant presentations. The recipe portion of the book is divided into four working chapters: Truffles, Molded Chocolates, Hand-Dipped Chocolates, and Fun Chocolate Confections. Each recipe is expertly presented with special tutoring provided for each step of the process. We love the fact that the amount of each ingredient is expressed by both volume and by weight. (We love cooking by weight measurements whenever we can - it's so much easier, more accurate, and with less clean-up). The lavish photography throughout the book provides great visual inspiration as well as concrete guidance. You'll enjoy the unique flavor combinations in the presented recipes, and will close the back cover with the confidence to experiment on your own in creating and crafting upscale chocolates.
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Recipes excerpted from Making Artisan Chocolates by Andrew Garrison Shotts. Copyright 2007. Published by Quarry Books, a member of Quayside Publishing Group, Gloucester, MA. Reprinted with permission of the publisher. All rights reserved.
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Truffles - Classic Dark 72 Percent
"Classic" is the perfect term for these dusty jewels! Deep, dark chocolate is showcased in this recipe for truffles. The depth of chocolate flavor cannot be underestimated. The thin chocolate shell encases a ganache that melts in mouth releasing a concentrated essence of chocolate. Making truffles is deceptively easy; start here with this basic recipe, then apply your creativity from there. (Looking for simple? Just make the ganache and roll in your favorite coating - no tempering or chocolate shell necessary).
View recipe
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Red Rose Molded Chocolates
A perfect Valentine's gift, (or really anytime), these Red Rose truffles are a great example of molded chocolate shells with a ganache filling. The ganache is flavored with raspberry puree, a classic flavor to pair with chocolate. The raspberry essence comes through the dark chocolate context in a very subtle, yet unmistakable, fashion. Definitely the food of love!
View recipe |
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Hand-Dipped Grand Marnier Chocolates
Rich flavors exude from these little squares. The Grand Marnier liqueur and the orange oil lend a fresh citrus taste to the deep, dark chocolate. A great example of a third way to make truffles, the firmed up ganache is cut into squares, dipped in tempered chocolate, and garnished with a bit of candied orange peel. We received no complaints, only plenty of contented sighs!
View recipe
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Indulge your chocolate passions!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 -- 888-824-4417
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