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 friends on this molded chocolate piece because it is so rich but it’s kind of surprising too, it has an unexpected solid jelly mouth feel after you bite into it. I’ve not seen or heard of a combination of spirits based jelly covered by wine ganache in a chocolate shell. Again, like the previous post: this may be “strong” to the taste of some people so they ought to be forewarned that it’s grown-up candy before they bite into it.
The technique used here is basically the same as my previous post, except I used Madagascar Sambriano origin milk chocolate instead of New Guinea. It probably would have been better to use a “milder” bean for the milk chocolate because the wine involved has a hard time standing up to the strong red fruit
(raspberry) flavor notes of the Madagascar. But that is what I had on hand at the time. And because of its strength, I chose a red wine rather than a white. Any quality milk chocolate could be used here and you could use a white wine if your chocolate is milder.
This milk chocolate was about a 45 % cocoa with 10 % milk. That is what I call a “dark milk” chocolate.
The wine jelly was a Merlot , nothing special. I used one half cup brought to a boil with one Tbsp pectin (Sure*Jell) but not gelatin –(Knox) and one Tbsp cane sugar. Follow the directions on the Sure*Jell insert, exactly. Then chill and let it set overnight. That is 120ml wine, 15ml pectin and 15ml sugar. This should give you a wine jelly that is nice and firm. But it is difficult to prevent a part of it from being watery. What you don’t want is a jelly that is so solid that you can cut it with a knife, then it just would not have much Merlot taste.
This wine jelly is put in the shell (I prefer a thin shell as mentioned in the earlier post) and then is covered with a layer of the milk chocolate ganache made with the same technique and using Merlot wine and chocolate as described also in the earlier post. I think the thinner the ganache you can get the better. That means that I’m going for the most jelly possible in the center. This ought to give you the maximum wine flavor possible. The ganache just doesn’t carry very much wine flavor; the jelly much more. Then top it all off with a thin layer of milk chocolate shell.
The ganache is going to make a nice “seal” over the jelly between it and the liquid chocolate shell when poured or piped. This will prevent any liquid jelly from floating through the chocolate and leaking. I know I said make the jelly near solid but even then there may be a slight liquid to it.
What you get is a rich chocolate piece which has a creamy feel when you bite into it and then a nice fruity/jelly taste following. Try it. You’ll like it!
A friend of mine: April, and her husband Shane, over at Chocolat Branson:
came up with a new one called “Bee Sting” using honey and cayenne . Really nice !
So another friend, Al who owns a restaurant called “Big Al’s Place” and who makes mead (wine from honey) came up with a way to freeze his mead and drain off the high alcohol liquid which he calls “Bee Squeeze’ins” .
My next “Now Try This” will be Bee Squeeze’ins in chocolate. Should be fun !! But this is no Kiddie Candy !!
All the Best Tasting to You.
By the way: Have you seen these photos of the work done by James Gallo on this site? What a Master; check it out !!