Frank Schmidt's Blog (5)

Now Try This # 4 (b) Espresso Infused Cream based Filled Chocolates



This recipe is for a cream based chocolate ganache (not condensed milk based) and the cream has been infused with espresso flavor. How is it possible to get the coffee flavor into heavy whipping cream and hence the ganache without making coffee? Chop up the roasted coffee beans and put them in the cream of course. But what if you… Continue

Now Try This: #4 (a) Frank’s Famous Chopped Espresso



A friend and I have been experimenting with coffee beans in molded chocolate. We’ve tried dark chocolate and dark milk chocolate shells; bite-sized molds and slightly larger molds ; one bean and two. So far, they’ve not been flavored with anything else, just the coffee bean. And these are not confections coated with a hard sugar shell on the outside like some of the chocolate covered coffee beans or M&M’s. Nothing seemed to… Continue

Now Try This #3



Bee Squeezin’s



This will be a dark chocolate spirits filled ganache using in a light milk chocolate shell. My “light milk” is about 40%-45% cocoa, “dark milk” is around 55% in my workshop.



A friend of mine who owns a café/nightclub locally is also known for the mead that he makes . This is wine from honey. It sounds as if this wine might be sweet but to make it he uses a strong champagne type yeast and then ferments the wine until dry; no… Continue

Now Try This:



A molded chocolate with wine jelly center covered by milk chocolate ganache in a milk chocolate shell.



I’d like to try to post something here once a week during the North American winter months but I’m going to be on a driving vacation to Florida next week so thought I’d get this posted on the blog before I leave this Saturday. (I’ll be staying near Ft. Myers so hope to stop by Norman Love’s store there.)



I’ve been getting some good feedback from… Continue

Now Try This:



Um ! Yum! Dark Milk Chocolate Port Ganache in a Dark Chocolate Shell



I used Papua New Guinea origin chocolate for this molded treat. The Dark Chocolate shell was a 66 % cocoa with half vanilla bean per 5 lbs of liquor. After pulling off 2 lbs of dark I added enough sugar and milk to give me a 60% dark milk at 15 % milk.



If you’ve not worked with home roasted chocolate, just know this: I used a good rich dark chocolate that was not too bitter for… Continue