Valentine Chocolate Workshop at 1-Caramel

Ingredients (makes 30 pcs):

540g Valrhona equatoriale dark chocolate
300g Raspberry puree
60g Trimoline
130g Unsalted butter
100g Baked almond (chopped)

600g Coated chocolate for shell

Me concentrating on getting it right

Method:

 

1. Melt the Valrhona equatoriale dark chocolate.

2. Add Trimoline into Raspberry puree and heat it.

3. Pour the melted chocolate into the Raspberry puree, add in Unsalted butter and mix well.

4. Place the raspberry chocolate ganache into the refrigerator for 1 hour.

5. Temper dark chocolate, pour into a mould.

6. Hit it with a stick to prevent air bubbles from forming. Place it into the fridge to cool.

7. After 1 hour, place the raspberry chocolate ganache into icing bag and drizzle onto the chocolate mould.

8. Place the Baked almond on top of the ganache. Pour the remaining tempered chocolate to cover the ganache, put into refrigerator.

Ingredients (make 30 pcs):

 

540g Valrhona quatoriale lactee 35% milk chocolate

150g Milk

60g Trimoline

140g Hazelnut praline paste

130g Unsalted butter

600g Coated chocolate for shell

 

Method:

 

1. Melt the Valrhona equatoriale lactee 35% milk chocolate.

2. Heat the milk and add into the milk chocolate.

3. Add Hazelnut praline paste and Unsalted butter. Mix well and place the ganache into the refrigerator for 1 hour.

4. Temper milk chocolate, pour into a mould.

5. Hit it with a stick to prevent air bubbles from forming. Place it into the fridge to cool.

6. After 1 hour, place the hazelnut milk ganache into icing bag and drizzle onto the chocolate mould. Pour the remaining tempered chocolate to cover the ganache, put into refrigerator.

Ingredients (makes 30 pcs):

540g Valrhona ivory white chocolate 35%
300g passionfruit puree
60g Trimoline
2pcs Lime zest
130g Unsalted butter

600g Coated chocolate for shell

Here’s the boy having fun with chocolate!

Method:

1. Melt the Valrhona ivory white chocolate 35%.
2. Heat the passionfruit puree, trimoline, unsalted butter and lime water. Mix well and place the ganache into the refrigerator for 1 hour.
4. Temper milk chocolate, pour into a mould.
5. Hit it with a stick to prevent air bubbles from forming. Place it into the fridge to cool.
6. After 1 hour, place the passionfruit lime ganache into icing bag and drizzle onto the chocolate mould. Pour the remaining tempered chocolate to cover the ganache, put into refrigerator.

Ingredients (makes 30 pcs):

 

200g Valrhona quatoriale dark chocolate 55%

350g Baked almond strip

 

Method:

1. Temper the Chocolate, pour them into Baked almond strip and mix well.

2. Put them into small baking cups and put it into fridge for 1 hour.

Ingredients (makes 30 pcs):

440g Valrhona guanaja 70% chocolate
250g Whipped cream
25g Trimoline
50g Unsalted butter
600g Coated chocolate for shell
300g Cocoa powder

Method:

1. Temper the Valrhona guanaja 70% chocolate, add in Whipped cream and Trimoline. Put into the fridge for 1 hour to make ganache.

2. Temper chocolate, add in Unsalted butter. (for making shell)

3. Roll the ganache into small balls, dip into the bowl of chocolate before rolling it in cocoa powder.

After a informative session, we were treated to a nice dinner. Can there be anybody who doesn’t drool at the thought of Egg Benedict? We were first served with Traditional Egg Benedict with smoked salmon ($14) on toasted english muffin with hollandaise sauce, a classic breakfast.