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Fig Jam and Lime Cordial

Living well in the urban village

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Chocolate

October 14, 2009 by Celia @ Fig Jam and Lime Cordial

027

It’s Spring in Sydney, and the mild weather is ideal for chocolate making. I love watching the shiny tempered blocks pop out of their moulds.

The large bar below was a birthday present for Tim, made from Belgian milk chocolate.  Once you learn how to temper chocolate, you’ll never be caught short for a gift again.  This gorgeous mould came from Candyland Crafts in the US and I’ve used it at least a dozen times, more than justifying the $1.99 I paid for it.

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A bowl of tempered dark chocolate (Callebaut 811, 54% cocoa) became a chorus of chocolate frogs, studded with roasted cacao nibs…

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…a cluster of plain dark chocolates in assorted shapes (each one small enough to be an acceptable accompaniment to morning coffee)…

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…and some very special truffles, filled with a caramelised white chocolate ganache.  The end result was reminiscent of a burnt caramel truffle.  I’d offer more detailed tasting notes, but Big Boy ate most of them while my back was turned!

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Trivia of the day:

Did you know that a group of frogs is known as a chorus, a colony or an army?  By contrast, the collective noun for toads is a knot.

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Posted in Food & Friends, Recipes | Tagged caramelised white chocolate, caramelized white chocolate, homemade chocolate bar, make your own chocolate bars, temper chocolate | 6 Comments

6 Responses

  1. on October 14, 2009 at 6:02 am somesaycocoa

    Wow! You have been busy. How do you do it … tempering milk and dark chocolate?? I have the concentration for one at a time only :-(

    Now can you pass me the truffles please??


    • on October 14, 2009 at 6:15 am figjamandlimecordial

      Me too, actually. I did them one at a time – milk chocolate on Saturday and dark on Sunday. Have just ordered more moulds – I’ll post photos of them when they arrive!


  2. on October 15, 2009 at 1:46 am justalittlepiece

    I want to come live with you guys…I would totally get fat! lol I love the way those truffles look–very pretty, the way the chocolate is puckered.


    • on October 15, 2009 at 5:04 am figjamandlimecordial

      You wouldn’t get fat. I’d only ever let you have just a little piece. :-)


      • on October 15, 2009 at 7:20 am justalittlepiece

        LOL. Touché.


  3. on October 15, 2009 at 9:38 am spice and more

    YUM!!!



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