Chief Longwind Of The North
Certified/Certifiable
Just to challenge myself, I have decided to make the perfect filled chocolates. My first will be silk/creamy caramel filled milk chocolates, with the caramel consistency allowing it to gently flow at room temperature. The 2nd will be a butter-cream chocolate filling, similar to that found in Lindor-Lindt truffles.
To that end, I made the two fillings. I nailed the caramel by combining 1/2 cup sugar with 1/2 cup water, 1/4 tsp. salt, 2 tbs. light corn syrup, 1 tsp. clear vanilla extract, and a drop of hazelnut flavoring. I brought this to a low boil and whisked continuously to a temperature of 235' F. I then poured it into a bowl and let it cool to room temp. Though the flavor is different, it had the consistancy of the caramel in a Cadbury Caramello.
For the chocolate, I hypothisized that combining a 12.5 oz. Lindt milk chocolate bar with 1/2 cup of butter would combine the butterfat, and cocoa butter to form a creamy filling. Unfortunately, I used salted butter. It changed the flavor enough that I had to add 8 tbs. of powdered sugar to get the flavor somewhat back on track. Also, before adding the powdered sugar, the cooling chocolate was very grainy. I added 1 tbs. of water (oh, don't add water; it will sieze the chocolate!). Where the water first comes into contact with the chocolate, it cools rapidly, causing that little place to solidify. Keep cooking for a few minutes over heat and it will re-melt. The water dissolved the sugar grains that had formed, and made the chocolate silky smooth. But then, because of the added powdered sugar that I whisked in, the chocolate flavor was diluted. I added 2 tbs. cocoa powder, which made it taste good again, but more like fudge than milk chocolate. And the texture isn't What I want. It's turned my wonderful Lindt chocolate bar into a very yummy ice cream sauce. I'm not thinking that it would work in a filled chocolate.
If anyone knows how to make the sublime chocolate center like in the Lindt truffles, please share whatcha know. I'm even saying - pretty-pleeeease.
Seeeeeeya; Chief Longwind of the North
To that end, I made the two fillings. I nailed the caramel by combining 1/2 cup sugar with 1/2 cup water, 1/4 tsp. salt, 2 tbs. light corn syrup, 1 tsp. clear vanilla extract, and a drop of hazelnut flavoring. I brought this to a low boil and whisked continuously to a temperature of 235' F. I then poured it into a bowl and let it cool to room temp. Though the flavor is different, it had the consistancy of the caramel in a Cadbury Caramello.
For the chocolate, I hypothisized that combining a 12.5 oz. Lindt milk chocolate bar with 1/2 cup of butter would combine the butterfat, and cocoa butter to form a creamy filling. Unfortunately, I used salted butter. It changed the flavor enough that I had to add 8 tbs. of powdered sugar to get the flavor somewhat back on track. Also, before adding the powdered sugar, the cooling chocolate was very grainy. I added 1 tbs. of water (oh, don't add water; it will sieze the chocolate!). Where the water first comes into contact with the chocolate, it cools rapidly, causing that little place to solidify. Keep cooking for a few minutes over heat and it will re-melt. The water dissolved the sugar grains that had formed, and made the chocolate silky smooth. But then, because of the added powdered sugar that I whisked in, the chocolate flavor was diluted. I added 2 tbs. cocoa powder, which made it taste good again, but more like fudge than milk chocolate. And the texture isn't What I want. It's turned my wonderful Lindt chocolate bar into a very yummy ice cream sauce. I'm not thinking that it would work in a filled chocolate.
If anyone knows how to make the sublime chocolate center like in the Lindt truffles, please share whatcha know. I'm even saying - pretty-pleeeease.
Seeeeeeya; Chief Longwind of the North