First
of all we got to taste the chocolate we were using which was gorgeously
creamy milk chocolate and came in chocolate button form. Laura from
York Cocoa House showed us how to make a ganache (chocolate
+ butter + double cream heated to boiling point, poured over and mixed
together) along with a possible folklore tale of how ganache got the
name (boiling cream + clumsy French man + chocolate = swearing/exclaming
"ganache!").
We piped out the ganache into what can only be described as "dollops" and then they went to be cooled in the fridge.
We then tempered some
more chocolate buttons for making chocolate lollies and dipping
our ganache to make truffles. What do you think we used to melt and
temper the chocolate? I can bet that you weren't thinking hair dryer!
Surprisingly this worked really well and we used melted chocolate to
make lollies which we decorated with orange, lemon and strawberry
flavoured chocolate buttons and sprinkles - yummy!
After making a lot of mess "shaping" the ganache and then dipping in chocolate we then put our creations into plastic presentation bags (sampling quite a few along the way thank you very much!).
After making a lot of mess "shaping" the ganache and then dipping in chocolate we then put our creations into plastic presentation bags (sampling quite a few along the way thank you very much!).
