Finally up to date. Today was the last day of the second week of chocolate week, though we still need to finish up a recipe on Monday. The chocolates we made this week were fantastic. All three of the chocolates we made thus far are some of my absolute favorite flavor combinations.
The first chocolate is a classic french chocolate called 1848. We made ours with hazelnut praline (which we made ourselves), roasted hazelnuts, feuilletine, and milk chocolate. It's pretty sickly sweet, but so good. We brushed it with an edible gold powder after taking it out of the bar molds.
The second one we made was a white chocolate, strawberry, and lychee ganache inside a milk chocolate shell which we then put a stick in, dipped in more milk chocolate, then sprinkled with crystallized rose candy. They're ridiculously adorable, and they may be even more delicious than they are cute.
Another chocolate we made was sort of a caramel ganache with milk chocolate, which we cut into triangular pieces, dipped in more milk chocolate, and sprinkled with sea salt. Caramel, chocolate, and sea salt? Yes please!
The last chocolate we made this week was a rocher truffle made from a coffee infused dark chocolate ganache, then dipped in dark chocolate and caramelized almonds. Coffee and dark chocolate may be the winning flavor combo from this week.
The first chocolate is a classic french chocolate called 1848. We made ours with hazelnut praline (which we made ourselves), roasted hazelnuts, feuilletine, and milk chocolate. It's pretty sickly sweet, but so good. We brushed it with an edible gold powder after taking it out of the bar molds.
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