After getting over my fear of tempering chocolate and making ganache for Hub’s Birthday Cake I’ve decided this is going to be the year I master chocolate making. Going on the Artisan Chocolate course on the School of Artisan Food last year has given me a great foundation.
Thanks to some Christmas money I’m now the proud owner of a proper polycarbonate chocolate mould. None of those silicone moulds here, I despise them plus I was informed on the course last year that they are inferior to polycarbonate moulds. I got the mould from Home Chocolate Factory. A fabulous, albeit naff looking, website I was told about that sells all you need for chocolate making and also has wholesale options. I liked that they included a helpful little booklet with the order giving their chocolate making tips and recipes. The liquid liqueur chocolates WILL be made here soon!
For my first batch of experimental chocolate making I defrosted the white chocolate ganache left from the birthday cake (another reason why ganache is so much better on cakes than buttercream!) and flavoured it with lime juice and zest. I added the juice slowly so the chocolate wouldn’t split. I’m really pleased with the shine I managed to get with the chocolate along with the snap, but it still needs work. Most of the chocolate had little bubbles on the top and I over filled them slightly meaning the base of the chocolates were too thin. I think this may become an addiction. I’m already planning to buy some dark chocolate on the way back from work later to play with tonight and fill with the last of the lime ganache. You can’t complain about experimenting with a technique when you can eat the creations afterwards.