I used broken mousse cups for the chocolate, which is of really nice quality. Here’s a picture of them melting down with the other ingredients.
I need to review the rules of tempering with molding chocolate, although I don’t remember it being a problem. I used the heart mold and the spiral mold. I made fresh mint flavor and orange flavor. I think the mint ones could have a stronger mint flavor, but the texture came out good. The mixture was thick to pipe, so I think next time I should use the correct amount of corn syrup.
10 g fresh mint (use more next time)
2 oz light corn syrup
4 oz semisweet chocolate
¼ t warm water
1/2 t orange extract (maybe try contreau)
2 oz light corn syrup
4 oz semisweet chocolate
I need to review the rules of tempering with molding chocolate, although I don’t remember it being a problem. I used the heart mold and the spiral mold. I made fresh mint flavor and orange flavor. I think the mint ones could have a stronger mint flavor, but the texture came out good. The mixture was thick to pipe, so I think next time I should use the correct amount of corn syrup.
10 g fresh mint (use more next time)
2 oz light corn syrup
4 oz semisweet chocolate
¼ t warm water
1/2 t orange extract (maybe try contreau)
2 oz light corn syrup
4 oz semisweet chocolate
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