Feel free to add your own Chilli / pepper chocolate wins and failures here..
1st off we need to learn how to temper chocolate so it can taste/look and feel better. It can also set at room temperature if you do this - this is why you can buy chocolate from the shops, it is tempered.
What you will need:
1. Double boiler or make your own with a saucepan and mixing bowl, just make sure it sits high enough to not have the bottom touch the hot water in the saucepan.
2. Thermometer
3. Spatula
4. Water
5. Decent quality chocolate - chopped or buttons
Method:
1. Put an inch or so of water in the saucepan - make sure it isn't touching the boiler/mixing bowl.
2. Put 3/4 of your chocolate in the boiler/bowl - You will use the rest later to "seed" back into the tempered chocolate.
3. Turn heat to medium - don't keep the water boiling, bring it down a notch to a simmer.
4. Stir chocolate whilst melting and bring up to 48c (118F) for dark chocolate and 45c (112F) for milk chocolate.
5. Remove boiler from heat and stir in remaining chocolate and bring mix down to 32c (90F) for dark chocolate and 30c (88F) for milk chocolate. You can put the boiler in a bowl of cold water to bring temp down quick.
6. Keep the chocolate at 32c (90F) for dark chocolate and 30c (88F) for milk chocolate whilst you use it in moulds etc. You can put back onto heat and onto cool water as needed.
TIP : If any water gets into the mix it will go clumpy and will ruin.
Here's my latest creation with this:
I'm using a couple of large Choc Habs cut into little pieces to fit into the moulds.
Silicon moulds are great..
Melting chocolate in double boiler with thermometer.
Bringing up to 48c.
After remaining chocolate added and mixed, in a pan of cold water to bring temp down to 32c
A little bit of choc into the moulds and a bit of Choc Hab ..
Keeping the choc melted at around 32c
Then fill up moulds and clean up a bit to make chocolates look nicer when they come out. Put in fridge to set quicker.
Voila !
They taste excellent..
The other way would be to infuse chillis into cocoa butter .. but i like the chilli crunch.
1st off we need to learn how to temper chocolate so it can taste/look and feel better. It can also set at room temperature if you do this - this is why you can buy chocolate from the shops, it is tempered.
What you will need:
1. Double boiler or make your own with a saucepan and mixing bowl, just make sure it sits high enough to not have the bottom touch the hot water in the saucepan.
2. Thermometer
3. Spatula
4. Water
5. Decent quality chocolate - chopped or buttons
Method:
1. Put an inch or so of water in the saucepan - make sure it isn't touching the boiler/mixing bowl.
2. Put 3/4 of your chocolate in the boiler/bowl - You will use the rest later to "seed" back into the tempered chocolate.
3. Turn heat to medium - don't keep the water boiling, bring it down a notch to a simmer.
4. Stir chocolate whilst melting and bring up to 48c (118F) for dark chocolate and 45c (112F) for milk chocolate.
5. Remove boiler from heat and stir in remaining chocolate and bring mix down to 32c (90F) for dark chocolate and 30c (88F) for milk chocolate. You can put the boiler in a bowl of cold water to bring temp down quick.
6. Keep the chocolate at 32c (90F) for dark chocolate and 30c (88F) for milk chocolate whilst you use it in moulds etc. You can put back onto heat and onto cool water as needed.
TIP : If any water gets into the mix it will go clumpy and will ruin.
Here's my latest creation with this:
I'm using a couple of large Choc Habs cut into little pieces to fit into the moulds.
Silicon moulds are great..
Melting chocolate in double boiler with thermometer.
Bringing up to 48c.
After remaining chocolate added and mixed, in a pan of cold water to bring temp down to 32c
A little bit of choc into the moulds and a bit of Choc Hab ..
Keeping the choc melted at around 32c
Then fill up moulds and clean up a bit to make chocolates look nicer when they come out. Put in fridge to set quicker.
Voila !
They taste excellent..
The other way would be to infuse chillis into cocoa butter .. but i like the chilli crunch.
