The Art of French Pastry

cocoa content in the chocolate—the cocoa butter and cocoa solids combined. In couverture, the rest will be sug ...

the chocolate and the stronger the chocolate taste. Be careful though, as stronger does not always mean better ...

and their flavors vary tremendously. They can be acidic, sweet, smoky, earthy, or just simply bitter. Some 70 p ...

ganache. For example, it would be a mistake to make a lemon ganache with an acidic chocolate, or a cof ...

as ginger, clove, cinnamon, or nutmeg with bold and acidic chocolates to obtain an instant strong flavor in the ...

very strong at the first sip but then the taste fades in the mouth. A good chocolate candy, like a good ...

because it’s right in the middle and gives me a consistent product. Thirty percent cream contains less fat an ...

ganache.) The butter in a ganache is optional. I like to add it because it contributes a nice creamy texture. ...

great emulsion. INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) Dark chocolate couverture (64%) | 300 grams | 10½ oun ...

50 grams | 1¾ ounces or 3½ tablespoons Clover honey | 20 grams | 1 scant tablespoon Vanilla bean | ½ bean ...

1 If you purchased your chocolate in a block form, place it on a cutting board. Using the largest c ...

300 grams of chocolate, chop the shavings into ¼- inch pieces. It’s important to have uniform pieces so t ...

rubber spatula. Microwave it for 5 seconds if it is too firm, but do not melt it. If the fat crystals are mel ...

Melting at 50 percent power is crucial: since chocolate does not contain any water, high heat will make i ...

some melted chocolate and some that is still hard. 4 Split the vanilla bean in half lengthwise a ...

5 Immediately pour the hot cream mixture over the half-melted chocolate; do not wait or the cream will ...

dry. Cover the bowl tightly with plastic wrap and let the mixture stand for 60 seconds before mixing. Remove t ...

the mixture begin to emulsify—the fat and water becoming one—in the center of the bowl. Once you see this beginni ...

into a thick, smooth mixture. 6 It is now time to add the butter. But you cannot just add it without m ...

and 104°F/40°C. A ganache that is too hot will instantly melt the butter, causing it to lose its creamy texture. ...