Sample Project From Couture Chocolate

About this project
Published

Time
Time:0h40
Difficulty
Nice 'n' Simple
Crafts
CookingBaking

Posted By

Unknown Location
2012
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This is such a simple dish, made using the traditional French method

Makes about 24 mini meringues

Extract from

Couture Chocolate by William Curley

Published by Aurum Press

A masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream
 
This much-loved confectionary's origins are covered first, from the quality of cocoa pods to the varieties of beans, as well as the importance of cocoa content, the difference between the three types of chocolate—plain, milk, and white—and how to appreciate the quality of chocolate. Next, one of the most skilled chocolatiers in the world shares his secrets and recipes. He starts with the basics of tempering and making a bar of chocolate, with advice on how to add flavors—from sesame to Szechuan pepper and rosemary to raspberry—or introduce textures such as chocolate nibs. Once these skills have been mastered, it is time to make some fantastic chocolate creations. Truffle flavors include house dark, framboise, and noval vintage port, while filled chocolates include apricot and wasabi, pistachio, sea salt caramel, and black rice vinegar. Patisserie recipes include Toscano chocolate cadeaux, chocolate and sea salt caramel tarts, and mille-feuilles of chocolate. Cakes and biscuits include chocolate and yuzu cakes, matcha financiers, and miso and walnut biscuits. Other recipes include mousses and soufflés; ice creams; and chocolate sauces, icings, fillings, frostings, and spreads. Includes dual measurements.

© 2018 William Curley / Aurum Press · Reproduced with permission. · Couture Chocolate by William Curly, published by Jacqui Small, £30 Hardback


Recipe

  • Step 1

    Preheat the oven to 110°C (225°F/Gas ¼) and line a baking tray (sheet) with silicone (baking) paper.
    Put the egg whites in the bowl of an electric mixer and whisk on a slow speed, gradually adding the caster
    (superfine) sugar and increasing the speed. Continue to whisk until stiff peaks form. Carefully fold in the icing (powdered/pure) sugar and cocoa powder – do not overwork the mixture.

  • How to bake a meringue. Chocolate Meringue - Step 2
    Step 2

    Spoon into a piping (pastry) bag, snip a hole in the end and pipe 3.5cm (1½ inch) bulbs onto the tray. Sprinkle with cocoa nibs and bake for 1½ hours, lowering the oven to its lowest setting (or leaving the door slightly ajar) halfway through baking. Leave to cool and then dip the bases in tempered chocolate

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