I have been asked by several of my blog followers about the making of chocolates. So here goes with Fresh Mango Chocolates.
I intend showing you several ways of making chocolates. Some using moulds, some using pre-formed chocolate shells and others that you can make just by using your hands with no special equipment. This one uses pre-moulded shells as the mango filling is quite liquid.
This recipe uses Mango Pulp. You need to make this in advance, just cut up fresh fruit and heat it gently with a little sugar until the flesh starts to break down. Alternatively freezing the fruit will break down the structure. In both cases you then need to puree the fruit and for a super-smooth finish pass the puree through a sieve. You can use any fruit you like, but I have chosen mango as it has a strong flavour, strong enough to balance out the milk chocolate.
You also need to know about tempering chocolate, this is one of the things that frightens off the feint of heart, trust me dear ones be brave and have a go. See my previous blog on tempering chocolate. The image on the right shows what chocolate looks like when you get tempering wrong and right. When wrong it is dull, grainy and melts when you touch it; coreectly done the chocolate will have a snap and a good texture. Please do spare a moment to get this right.
- White Chocolate
- Fresh Mango Puree
- Milk Chocolate Shells
- Milk Chocolate
Make a fruit ganash, sounds flash but it is very easy. I use white chocolate buttons, but if you are using bars of chocolate from the supermarket you should break it up into small pieces. Tip the fruit puree in on top and gently heat this using a bain-marie. Suspend the bowl with the fruit and chocolate over gently simmering water; make sure that the boiling water does come in direct contact with the bottom of the bowl. Stir from time to time until a smooth mixture is achieved. Add lemon juice to taste, this will take away some of the sweetness, we want to avoid making the final chocolates cloying! Pop the mixture into the fridge to cool completely.
Once the fruit mixture is cold pipe it into milk chocolate shells. You can get these lots of suppliers on line, I use a company called Keylink ; search for truffle spheres – but you can also find these on Amazon. Pipe the chilled mixture into the shells, finishing just below the top, you need to leave room to cap off the shells with melted chocolate.
Melt a small amount of milk chocolate and decant it into a little piping bag. I make my own parchment piping bags for small amounts – see my previous blog to see how to make your own piping bag. Cap off the tops of the shells, just a little trickle of chocolate is needed, we will be finishing them off by enrobing them, so don’t over do it. Pop the chocolates into the fridge to set, don’t over-chill them – just enough to set the melted chocolate.
Temper 500g milk chocolate. Tempering is very important, I know I’m droning on about this bit but it really is a vital step. More information on how to temper can be found on my previous blog. http://www.bonabaking.com/tempering-chocolate/
Always temper a large pot of chocolate, a larg pot is very much easier to keep the tempering. Any unused chocolate can be spread out obto baking parchment and can then be melted again the next time you make chocolate – or you could just eat it!
I melt mine in the microwave with bursts of 30 seconds, stir well after each heating even if it looks like nothing has happened. Keep going until two thirds of the chocolate have melted.
Enrobe the chocolates. I am using fancy professional dipping tools, but you can just as well use two forks. Make sure that the chocolates are dipped below the surface; I do this in batches of 4 or 5. As you pull the chocolate out tap it against the side of the bowl to remove excess and pop air bubbles. Put the chocolates onto baking parchment. When you have done them all pop the tray into the fridge to totally firm up.
The enemy of chocolate is water, who knew something as lovely as chocolate could have an enemy. The ganash in the centre of our chocolates is made with fresh fruit puree and that contains a lot of water. These chocolates will not keep much more than a week. Do not keep chocolates in the fridge, this alters their texture and the cold also removes the taste!
I took this batch of chocolates to Choir rehearsal and far from them lasting a week they didn’t make a shelf life of half an hour!