Fig Jam and Lime Cordial

Posted in Recipes | Tagged Callebaut 811, Callebaut Fairtrade chocolate, feuilletine, tempering chocolate at home | 53 Comments

53 Responses

1. on July 17, 2011 at 12:36 am judy ameche-kromschroder

   I am salivating as I read about these delicious looking chocolates…and I cannot get the ingredients here even if I was brave enough to try this recipe…so I guess I will have to settle for a regular kit kat!!

   
   
   • on July 17, 2011 at 7:01 am Celia @ Fig Jam and Lime Cordial

     Judy, a regular kit kat is still pretty good! :)

     
     
2. on July 17, 2011 at 1:55 am heidi

   I have to go out and get a kit kat bar!
   Non classy will do for the chocolate impaired! Although the Japanese have such a different array of flavors (Meredith sends them!)- Ginger ale, Melon, and Mint- all separate flavors- also strawberry- that I don’t think I’ve had a classic bar for a while.
   Your chocolates are always a dream, Celia!
   Lucky , lucky boys, you have!

   
   
   • on July 17, 2011 at 7:01 am Celia @ Fig Jam and Lime Cordial

     Thanks Heidi! We’ve been experimenting a bit lately, so there’s quite a lot of chocolate floating around. Had to send boxes of surplus chocs to the neighbours! :)

     
     
3. on July 17, 2011 at 5:31 am Joanna

   Is the feuilletine something like what icecream cones are made of? Good for you buying the Fairtrade chocolate, I nearly swore off chocolate for life after watching a Panorama on the chocolate trade a while ago.

   When I grow up I want to be able to temper chocolate like you do ;)

   
   
   • on July 17, 2011 at 7:00 am Celia @ Fig Jam and Lime Cordial

     Joanna, that’s exactly what it tastes like – a very fine version of the fancy icecream waffle cones that they sell at the icecream shops with Nordic names. :) Pete thinks they make it by pouring very fine sheets of batter onto hotplates, and then crumbling them off. It looks like thin cornflakes or fish food, but tastes massively better than both (unless you’re a fish). :)

     I’m very very happy to have access to the Fairtrade chocolate as well…

     
     
     • on July 18, 2011 at 7:53 pm Joanna

       Eavesdropping on your chat with Choc, would you be able to explain the differences between the different sorts of chocolate? What is cocoa mass exactly. It seems very inexpensive at 60 p per 100 g compared to most of the dark chocolate bars I would buy to use. Is it cheap because you have to temper it yourself? I have looked at some of these chocolate suppliers but a basic idiot’s guide would be most helpful.

       
       
       • on July 18, 2011 at 8:09 pm Celia @ Fig Jam and Lime Cordial

         I believe that the Callebaut cocoa mass is 100% chocolate mass without any added milk or sugar, same as the Willie’s Cacao that you sent me. It is bitter and over here it costs more than the other chocolate (54%, 70% etc) in bulk. I suspect that’s because the other ingredients – milk, sugar etc – are all cheaper than the pure cacao itself. The Callebaut version is tempered and comes in callet form, similar to the dark or milk chocolate. I wrote a little bit about it here:
         https://figjamandlimecordial.com/2010/04/26/cocoa-mass/

         I like to use it because it lets me alter the % cacao of a blend without any additional sugar. Also, in the darkened milk blend, it lets me create a blend which still has a very high milk content, but also a high % cacao, something I can’t really do if I mix milk with regular dark callets.

         There is some confusion as to exactly what makes up the cocoa mass, but I always understood it to be the processed cocoa beans, with nothing added. Hope that makes sense. x

         
         
4. on July 17, 2011 at 5:51 am Cat

   I agree with Joanna. I want to be able to temper chocolate like you too. :) Just can’t seem to get the hang of it.

   
   
   • on July 17, 2011 at 6:58 am Celia @ Fig Jam and Lime Cordial

     Cat, thank you – it can be a bit fiddly to start with! In many ways it’s not the tempering that’s hard, it’s keeping the chocolate at the right temperature long enough to work it – as it gets just a degree or two colder, it will fall out of temper and not set glossy. I use fancy heatmats, but my friend Christina who has just recently started tempering her own uses a warmed wheat pack, wrapped in a plastic bag, and finds that it works really well!

     Here are my tempering instructions again if it helps – lots of different techniques out there, but I find this one works well for me. :)

     https://figjamandlimecordial.com/2009/06/26/how-to-temper-chocolate/

     
     
     • on July 17, 2011 at 3:48 pm Cat

       Thanks for the wheat pack tip! I never thought of that. I have two of those things around here somewhere, so I’ll have to give it a go. I’m going to attempt to make a blueberry pie tomorrow using your sweet pastry recipe. Wish me luck. :)

       
       
5. on July 17, 2011 at 6:10 am Choclette

   Celia, those moulds are adorable and your chocolate looks perfect as always. Still envious of your 100% chocolate – I spent hours trying to see if there was a way a could get hold of some, but to no avail. Your 47% mix sounds as though it would be right up my street.

   
   
   • on July 17, 2011 at 6:55 am Celia @ Fig Jam and Lime Cordial

     Choc, Google turned up this place in the UK (obviously I haven’t bought from them! :)) – they have the Callebaut cocoa mass listed here, but only in a 20kg pack. They also offer a Belcolade 96% here which would be pretty close, and it comes in a 1kg pack. Alternatively, you could always use the Willie’s Cacao, which I’m sure you could get in the UK?

     I was also thinking , if you wanted to do something similar but with easier to find chocolate, you could use half Callebaut 823 milk and half 811 dark, and you’d end up with a 44% milk blend…

     
     
     • on July 17, 2011 at 10:46 pm Choclette

       Thanks Celia – very kind of you to do the looking for me. When you sent me the link, I remembered I had in fact found a couple if sites, but they only sell in rather large quantities. Willies cocoa is great and I can get hold of it, but it is very expensive. However, the 96% you found sounds like a good compromise – I shall investigate further. as for making my own chocolate, I’ve got to master the art of tempering first. As you know, I have made it a mission to do that this year – ahhhh!!!!!!

       
       
       • on July 18, 2011 at 6:10 am Celia @ Fig Jam and Lime Cordial

         Choc, Belcolade is a nice brand. Look forward to seeing how you go with tempering…this year? ;-)

         
         
6. on July 17, 2011 at 6:45 am sallybr

   The molds are so cool, you really hit the jackpot when you found them, perfect match for your kids!

   I know you keep trying to convince me you are just a normal human being, but I know better, oh SuperWonderWoman you!

   ;-)

   
   
   • on July 17, 2011 at 7:05 am Celia @ Fig Jam and Lime Cordial

     Sally, you are always so kind, thank you! I know, can you believe I found moulds with French horns and trumpets! I get to eat the treble clefs too! :)

     
     
7. on July 17, 2011 at 7:07 am teawithhazel

   love your chocolates..but tempering and all that sounds so formidable..when i go to sydney next year i am definitely visiting that shop even if its just to ogle at all their wares..jane

   
   
   • on July 17, 2011 at 7:14 am Celia @ Fig Jam and Lime Cordial

     Jane, thanks! If you do visit Chefs, make sure you take money! And remember they’re not open on weekends.. :)

     
     
8. on July 17, 2011 at 7:37 am bagnidilucca

   That chocolate looks very yummy and I just know it is good for you. I don’t play around with chocolate much. I just eat it.

   
   
   • on July 17, 2011 at 3:23 pm Celia @ Fig Jam and Lime Cordial

     Deb, ha! I’m sure it’s good for us…for the spirit, at least, who knows about the body.. ;-)

     
     
9. on July 17, 2011 at 10:08 am Lorraine @ Not Quite Nigella

   I have to say, as someone that was lucky to try your new experiments, that they were all an unqualified success! If only I could order some chocolate from you! ;)

   
   
   • on July 17, 2011 at 3:24 pm Celia @ Fig Jam and Lime Cordial

     You don’t need to order, darling, just let me know what you want.. ;-)

     
     
10. on July 17, 2011 at 10:29 am Amanda

    I so admire your patience, Celia – these finished products look just beautiful. We are driving to Melbourne next week and I plan to fill the car boot up with from all the specialist foodie shops I can get to.

    
    
    • on July 17, 2011 at 3:27 pm Celia @ Fig Jam and Lime Cordial

      Amanda, thank you! Melbourne sounds like it’s going to be great fun! Can’t wait to see what you come back with! Hide the vodka this time.. ;-)

      
      
11. on July 17, 2011 at 10:34 am Linda Woodrow

    Now the problem with that is that there is no way I could stick to my ration of one square of chocolate a night with something that tempting!

    
    
    • on July 17, 2011 at 3:29 pm Celia @ Fig Jam and Lime Cordial

      Aaah yes, we’re trying to be restrained too, Linda, but I do so enjoy experimenting. Lucky we have so many willing eaters! :)

      
      
12. on July 17, 2011 at 12:36 pm Anne

    oh, BLAST! I was in Chef’s Warehouse getting some Callebaut on Friday, but didn’t know about this new find then. Mind you, I am yet to temper chocolate, so probably it’s just as well! the bars are incredible – and the feuilletine wafers look amazing.

    I hope they stock the smaller sizes soon in Fairtrade – we don’t really use enough to justify 10kg bags? the 2.5 is okay – and even that generally gets a bit bloomed before it’s used, but doesn’t seem a problem in taste.

    Made ricotta slice last night to your recipe – delicious!

    
    
    • on July 17, 2011 at 3:30 pm Celia @ Fig Jam and Lime Cordial

      Anne, glad you liked the ricotta slice, thanks for letting me know! Since we’re always re-tempering or cooking with the chocolate callet, the bloom doesn’t bother me at all, although I do like to use my white chocolate up before its expiry date, or it can go rancid…

      And there’s ALWAYS something else to buy at Chefs’ Warehouse.. ;-)

      
      
13. on July 17, 2011 at 1:32 pm J Cosmo Newbery

    (swoon)

    
    
    • on July 17, 2011 at 3:31 pm Celia @ Fig Jam and Lime Cordial

      I am touched, dear Cosmo. Rare for you to be speechless… ;-)

      
      
14. on July 17, 2011 at 1:44 pm InTolerantChef

    Looking gooood! Now you’ve recreated the KitKat the boys will want all the others, Picnic, Mars ect. I hope you’re up for it!
    Great to have access to the Fairtrade Chocolate as well, it’s wonderful how it’s becoming more available.

    
    
    • on July 17, 2011 at 3:33 pm Celia @ Fig Jam and Lime Cordial

      I’d like to try a homemade Snickers, but no-one else will eat them! But I did think we could recreate a Violet Crumble, as I’m sure I saw a recipe on a Nigella programme for making honeycomb at home!

      I’m so happy to be able to get FT choc! :)

      
      
      • on July 18, 2011 at 3:04 am Marilyn

        Violet Crumble would be wonderful! These all look so delish!

        Maz

        
        
        • on July 18, 2011 at 6:09 am Celia @ Fig Jam and Lime Cordial

          Thanks Maz! Violet Crumble next then.. ;-)

          
          
      • on July 18, 2011 at 6:34 pm InTolerantChef

        I’m doing a vegan friendly ‘toffeecomb’ instead of honeycomb this week, so I’ll let you know how it goes. If it tastes good I’ll blog it, if not it’ll be my little secret!

        
        
        • on July 18, 2011 at 8:24 pm Celia @ Fig Jam and Lime Cordial

          Oooh, good luck with that, Becca! Fingers crossed! :)

          
          
15. on July 17, 2011 at 2:32 pm cityhippyfarmgirl

    Celia you know if you ever wanted to see up a chocolate business on the side bar of your blog you would have people buying from all over the place. *ahem* especially my place :-D Tempering and I aren’t good friends, but I love what you do with all yours. Lucky, lucky boys indeed!
    (oh you could call it the Side Bar Business :-))

    
    
    • on July 17, 2011 at 3:33 pm Celia @ Fig Jam and Lime Cordial

      Brydie love, send Mr Chocolate over on his travels – I’ve got some bars for you (as a present!). I need help eating my experiments! :)

      
      
16. on July 17, 2011 at 11:02 pm Mrs Bok

    I’m definitely craving kit kat now. You are amazing! Tempering chocolate!

    
    
    • on July 18, 2011 at 6:10 am Celia @ Fig Jam and Lime Cordial

      Thanks Mrs Bok! I love playing with chocolate! :)

      
      
17. on July 18, 2011 at 4:18 pm Susan

    I wish I lived near chef’s warehouse!

    
    
    • on July 18, 2011 at 8:27 pm Celia @ Fig Jam and Lime Cordial

      It’s a fabulous place to shop! :)

      
      
18. on July 18, 2011 at 4:55 pm Tes

    You make me crave super dark bitter chocolate :)

    
    
    • on July 18, 2011 at 8:26 pm Celia @ Fig Jam and Lime Cordial

      Some of our blends get pretty dark, Tes! :)

      
      
19. on July 19, 2011 at 12:21 am Gillian

    Thanks for the shout-out Celia! I tend to stick to either the Fair Trade or single origin and Callebaut has made it easy.

    I tasted that feuilletine on a chocolate course and it is divine. Stays so crunchy in truffles centres too – enjoy!

    
    
    • on July 19, 2011 at 6:57 am Celia @ Fig Jam and Lime Cordial

      Oooh Gill, thank you, I’d been told it couldn’t go into anything with milk or water in it as it would go soggy. I’ll try it in some centres when I next make ganache!

      
      
20. on July 19, 2011 at 12:43 pm Anna Johnston

    What don’t you do? You’re AMAZING!!!! Choccies look delish. And it tastes like a KitKat, drool pool! :)))

    
    
    • on July 19, 2011 at 5:24 pm Celia @ Fig Jam and Lime Cordial

      Thanks Anna love, you’re very kind! :) I keep making them and they keep disappearing – I think the boys are getting into them when I’m not looking…

      
      
21. on July 19, 2011 at 5:14 pm Tandy

    I was supposed to be doing a chocolate tempering course this month but it seems as if that is not happening :(

    
    
    • on July 19, 2011 at 5:25 pm Celia @ Fig Jam and Lime Cordial

      I’m sorry to hear that, Tandy! It’s not too hard to figure out on your own though, if you’re so inclined…

      
      
22. on July 30, 2011 at 5:33 pm Cara

    Hi Celia, just wondering if you know if the Chef’s Warehouse sells simple plastic chocolate moulds, or of anywhere else in Sydney that might (trying to make choc lollipops for my daughter’s birthday). Your chocolates are beautiful!

    
    
    • on July 30, 2011 at 7:48 pm Celia @ Fig Jam and Lime Cordial

      Hi Cara, thanks for stopping by! Chefs’ Warehouse only has the expensive stiff moulds ($50+ each) and I don’t recall seeing any lollipop moulds there. You can buy them from Roberts Confectionary online , which really is the best place, as you can buy the lollipop sticks from them as well. Otherwise you might want to give Essential Ingredient in Rozelle a call and see what they have. I also saw some plastic moulds at the Country Brewer in Hurlstone Park, although I can’t remember if any were lollipops. Good luck! :)

      
      

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