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June 21st, 2011 by Admin

How I can make sweet orange-flavored dark chocolate?

I would like to make an orange-flavored dark chocolate on paper that can channel wax to harden and stay that way at room temperature. Any suggestions of recipes?

Aztec Truffles INGREDIENTS: 2 / 3 cup heavy cream 12 oz black best quality chocolate, finely chopped or grated Zest of an orange stick cinnamon 1 / 3 cup best quality cocoa powder 1 teaspoon cayenne pepper Directions: 1. Place the chopped chocolate in a large bowl and set aside. 2. Place the orange peel and cinnamon stick with the cream in a medium heavy-bottomed saucepan, simmer simmer until cream just begins to boil. Remove from heat. 3. At this point we must make an effort and enthusiasm of the cinnamon cream and pour over the chocolate. You may have a filter on the edge of the pan and pour the cream directly on the chocolate, or if you have a portable filter, you can place a colander in a bowl, pour cream into the strainer, and then remove the strainer and pour the cream of the bowl with the chocolate. 4. Let the cream of hot chocolate and sit for a minute, then add the mixture steadily, but not too vigorously, we want to be well combined, but without air bubbles. Beat until mixture is completely smooth. This is your ganache. 5. Cover ganache with plastic wrap, place the cream wrap directly on top of the ganache so that it is exposed to air. Allow the ganache to set at room temperature for at least 4 hours, preferably overnight. The ganache should not be refrigerated, as it may harden too fast and the texture will be ruined. A break overnight is preferable because it allows the flavors of orange and cinnamon cream and chocolate mix and mature fully. 6. When the ganache is firm enough to shape, Spoon teaspoons of ganache and place on a baking sheet lined with foil. Repeat until you have formed as many truffles as you wish. Place the truffles in the fridge to harden for at least an hour. 7. Combine cocoa powder and pepper in a shallow bowl or pie plate. Once the truffles are firm, coat your hand in the cocoa powder and roll truffles between your hands to get round. Roll the truffle in the cocoa mixture, cayenne pepper and place back on baking sheet. 8. Once all Truffles are made, can be stored in a single layer in an airtight container for up to one week. That is best served at room temperature, when the taste and texture is the best. Do not let it get too hot, however, or it starts to melt! Note: I like a bit of a kick in my truffles, and I find 1 teaspoon pepper Cayenne is to my liking. If you're worried it's too spicy for you, start with ½ teaspoon and go by taste. You may find that you too enjoy a little Heat the chocolate!

I LOVE MY DARK CHOCOLATE BABY!!!

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