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Fig Jam and Lime Cordial

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Chocolate

June 16, 2012 by Celia @ Fig Jam and Lime Cordial

Some recent chocolate adventures…

A batch of dark chocolate almond rochers – I tossed slivered almonds in Kirsch and icing sugar, toasted them until golden, and then dipped them in a tempered mix of dark Callebaut and Valrhona chocolate…

It doesn’t matter how many I make, they never seem to last more than a few days…

These music themed choccies were made for Chris’ birthday – they’re a 50/50 blend of Callebaut 811 (dark 54%) and 823 (milk)…

I’m always amazed that this particular chocolate mould exists – Big Boy plays the French Horn and Small Man the trumpet…

The leftover chocolate from the musical pieces went into a fruit and nut bark, filled with cranberries, ginger, candied peel and roasted skinned hazelnuts…

It makes a very nice after dinner nibble!

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Posted in Recipes | Tagged chocolate tempering, homemade chocolate | 71 Comments

71 Responses

  1. on June 16, 2012 at 12:22 am niasunset

    WOW! I am going to find you dear :) Thanks and Love, nia


    • on June 16, 2012 at 5:25 am Celia @ Fig Jam and Lime Cordial

      I’d love to share with you, Nia! :)


  2. on June 16, 2012 at 12:55 am Sophie33

    MMMM,..You are one creative woman & chocolate maker! :) I love those muscial instruments a lot! :) I also want a big bite or 4 from your ginger,cranberries candied peel and roasted skinned hazelnuts barks! MMMMMMMMMMMM,…Why do you live so far apart from me?


    • on June 16, 2012 at 5:28 am Celia @ Fig Jam and Lime Cordial

      Sophie, you live in Belgium! That’s where all the chocolate comes from in the first place! :D


  3. on June 16, 2012 at 5:25 am Misky

    Beautifully photographed, and I bet it taste equally lovely. I wonder if I could do this with some of Mr Misky’s diabetic choccie. Hmmmmm…..


    • on June 16, 2012 at 5:30 am Celia @ Fig Jam and Lime Cordial

      Misky, thank you! The almond rochers were really for the grown-ups, they were dipped in a very dark (over 70% cacao) blend, which is apparently lower in GI. Plus they’re full of nuts! :)


      • on June 16, 2012 at 5:56 am Misky

        I have Lindt 85% dark chocolate so maybe I should try that. I’ll study your post again for instructions on how to do it properly. Melting, etc.


        • on June 16, 2012 at 6:03 am Celia @ Fig Jam and Lime Cordial

          Misk, tempering is great, but you should be able to just melt the chocolate for the bark, let it cool a little and then add the inclusions. It won’t stay glossy, but it should be fine if kept in the fridge.


  4. on June 16, 2012 at 5:31 am cakewhiz

    i can already feel my mouth watering looking at all this chocolate…lol

    and i love using chocolate molds too…it’s such an easy and inexpensive way to decorate desserts!


    • on June 16, 2012 at 5:37 am Celia @ Fig Jam and Lime Cordial

      Thanks for stopping by! :) I love chocolate moulds too – I have a larger Happy Birthday one as well which makes a great chocolate gift..


  5. on June 16, 2012 at 6:13 am Heidi Fodor

    I always love your chocolate posts, Celia!
    My mouth waters as I peruse your wonderful molded candies-
    and I wander about the house afterwards looking for a hit of something chocolate!


    • on June 16, 2012 at 6:39 am Celia @ Fig Jam and Lime Cordial

      Heidi, I don’t mean to do that to you! :) Wish I could send some over.. xx


      • on June 16, 2012 at 10:33 am heidiannie

        That’s not a problem- I usually go for some low carb macadamia and dark chocolate that I have stashed about. :) I love to see how beautiful your molded chocolates come out!
        :)


  6. on June 16, 2012 at 6:56 am grannysmiff

    Hi Celia my son and DIL and family have been living in France for the last 2 years. Recently she sent me a photo of the window display of a Chocolaterie. I didn’t realise straight off but the window was filled with different coloured chocolate shoes, chocolate handbags and purses and beautiful chocolate flowers. Sooo Realistic! Sooo beautiful! Sooo expensive!


    • on June 16, 2012 at 7:02 am Celia @ Fig Jam and Lime Cordial

      Works of art! I’m always amazed at how the experts paint and sometimes carve chocolate – I don’t know how anyone could ever bear to eat them!


  7. on June 16, 2012 at 7:01 am Roz MacAllan

    Your chocolate making always inspires me, meant to tell you I booked into a choc course in Sydney run by Coco, I ran a post on them last year.


    • on June 16, 2012 at 7:02 am Celia @ Fig Jam and Lime Cordial

      That’s fantastic, because it means you’ll be in town and we’ll get to see you! :)


  8. on June 16, 2012 at 7:27 am Lizzy (Good Things)

    Celia, these look amazing! I am so inspired by your chocolate making adventures, but must reign my indulgences in… Peter and I are going to need kaftans soon! LOL.


    • on June 17, 2012 at 9:49 am Celia @ Fig Jam and Lime Cordial

      Thanks Lizzy! Birthday pressies have become very easy these days – everyone gets chocolate! :)


  9. on June 16, 2012 at 7:36 am mykitchenstories

    You are an amazing temperer. I wouldn’t dare make all that chocolate I would eat it. Would you like to play with some Amedei chocolate? Have you tried it. Let me know and I will get you some…..
    http://www.mykitchenstories.com.au


    • on June 17, 2012 at 9:51 am Celia @ Fig Jam and Lime Cordial

      Tania, most of it was given away! I have tried the Amedei chocolate, thank you…

      https://figjamandlimecordial.com/2011/04/13/a-chocolate-experiment/


  10. on June 16, 2012 at 8:06 am Barbara

    Those musical chocs are a delight. We have several musos in the family so i shall look out for the mould.


    • on June 17, 2012 at 9:53 am Celia @ Fig Jam and Lime Cordial

      Barbara, we’ve been feeding the music department at the boys’ school for years – it’s become a tradition! The chocolate moulds all came from Candyland Crafts in the US – the shipping is expensive, but the moulds were just $2 each!

      http://www.candylandcrafts.com


  11. on June 16, 2012 at 8:15 am C

    Oh, this calls out to me so loudly! I must try making chocolate barks – I will have to think up some interesting combinations with peanuts I think – for the crunch your nuts have added. Hmm, raisin, cranberry and peanut perhaps! I’ll have sweet dreams tonight!


    • on June 17, 2012 at 9:54 am Celia @ Fig Jam and Lime Cordial

      Caroline, chocolate bark is so easy, but it was the most popular of all the items I made!


  12. on June 16, 2012 at 8:35 am Jane @ Shady Baker

    Your chocolate always looks so shiny and professional Celia. Like Lizzy I am trying to reign in my indulgences this weekend too but this is tempting me to whip up something sweet :) Have a lovely weekend.


    • on June 17, 2012 at 9:54 am Celia @ Fig Jam and Lime Cordial

      Thanks Jane! I’d happily trade you chocolate for a slice of your walnut tart.. :)


  13. on June 16, 2012 at 8:42 am hotlyspiced

    I love the look of these Celia. How wonderful to have homemade chocolates in your home and yes, I am sure they are eaten quickly and that you are very popular with your neighbours. I would love some of that bark – must be wonderful with the ginger in it xx


    • on June 17, 2012 at 9:55 am Celia @ Fig Jam and Lime Cordial

      I’ll have to make some for you next time, Charlie! I think I gave you some of the almond rochers? :)


  14. on June 16, 2012 at 9:10 am lambsearsandhoney

    More gorgeous choccy treats, Celia! Do you have to tidy them up when you take them out of the moulds or do they just come out perfect like this?


    • on June 17, 2012 at 9:57 am Celia @ Fig Jam and Lime Cordial

      Amanda, if the chocolate is tempered well, they come straight out of the moulds as they look in the photos. It took me a little practice to figure out how much to put in each mould – I used to overfill them a bit. Any rejects are eaten by hovering vultures. :)


  15. on June 16, 2012 at 9:34 am theintolerantchef

    Why did I read this before breakfast? Maybe starting the day on a sugar high isn’t all that bad?


    • on June 17, 2012 at 9:57 am Celia @ Fig Jam and Lime Cordial

      Sorry hon. For what it’s worth, I often start the day with a straight shot of cacao.. :)


  16. on June 16, 2012 at 10:39 am SarahKate (Mi Casa-Su Casa)

    Celia! I don’t have a sweet tooth, but your chocolate posts always make me want to run out and eat a treat! Love the sound of that chocolate bark. I make a white chocolate one with almonds and cranberries at Christmas.


    • on June 17, 2012 at 9:58 am Celia @ Fig Jam and Lime Cordial

      Sarah Kate, the white choccy bark sounds delish! :)


  17. on June 16, 2012 at 12:19 pm orgasmicchef

    I really enjoy chocolate but I’ve never had a chocolate play day like this. My friend has heaps of moulds and I’ve got two huge chunks of chocolate in the pantry just begging.

    They are all wonderful but the bark does call me the loudest. :)


    • on June 17, 2012 at 9:59 am Celia @ Fig Jam and Lime Cordial

      It’s interesting how everyone likes the bark best – that’s what happened when I took all of these to Chris’ party as well. I must make it more often…


  18. on June 16, 2012 at 4:00 pm Le Petit Potager

    Celia,
    Another chocolate challenge!
    It’s taken me weeks to finally master Pete’s choc chip cookies; I made them yesterday as refrigerator biscuits and they were really good………almost no spreading!


    • on June 17, 2012 at 9:59 am Celia @ Fig Jam and Lime Cordial

      Elaine, I’m so glad you’ve got them to work for you – they’re fiddly to make. I think they need to be really cold before baking, but they do spread anyway – just soooo much chocolate compared to flour.. :)


      • on June 17, 2012 at 10:09 am Le Petit Potager

        I noticed in short and sweet there is a dark chocolate chunk cookie with the same amount of dark chocolate as yours; and they look like small frisbies………Everyone keeps asking when am I going to make Pete’s cookies!


        • on June 17, 2012 at 10:10 am Celia @ Fig Jam and Lime Cordial

          It’s like I said last week, the true art is in the making, not the ingredients themselves. You’ll now have a cookie which only you (and I) can make..hahaha


  19. on June 16, 2012 at 4:01 pm zazaseacow

    my dear celia, thank you once again for sharing with us your amazing choc creations! in the past following your guidelines i ‘d tried successfully your chocolate almond rochers. i ‘ve also tried your recipe of a chocolate with a fruit and nut bark, slightly variated, filled with cranberries, strained pitted cherries (after being used for the preparation of my cherry liqueur, kept in a glass jar into the fridge), roasted skinned almonds and pistachios. recently i baught these silicon mould beauties of hearts and flowers, links at http://www.silikomart.com/blog/products/sf-073-small-dahlia?from=5
    http://www.silikomart.com/blog/products/cup-03-set-6-pezzi-pirottini
    happy summer greetings and hugs from kos island! gina


    • on June 17, 2012 at 10:00 am Celia @ Fig Jam and Lime Cordial

      Gina! How lovely to hear from you! Hope all is going well over in Greece! xxx


  20. on June 16, 2012 at 4:33 pm Tandy

    I love these posts as it gives me something to aim for :)


    • on June 17, 2012 at 10:01 am Celia @ Fig Jam and Lime Cordial

      Aaah Tandy, that’s kind of you to say that..thank you.. :)


  21. on June 16, 2012 at 6:57 pm Misky

    I just read your post on tempering, so I’ll try to do it properly. Wish me luck!


    • on June 17, 2012 at 10:01 am Celia @ Fig Jam and Lime Cordial

      Thanks Misk! Good luck! :)


  22. on June 16, 2012 at 8:27 pm Norma Chang

    The details on (in?) your chocolate molds are so amazing and the fact that all the details show on your finished products even more amazing. That almond rochers will last for 1 day around me, I will be eating them for breakfast, lunch and dinner and not feel guilty because both dark chocolate and nuts are good for you.


    • on June 17, 2012 at 10:01 am Celia @ Fig Jam and Lime Cordial

      Thanks Norma, that’s exactly my argument too! The nuts and dark chocolate are healthy! :)


  23. on June 16, 2012 at 8:32 pm Sous Chef

    I want some of those choccies at the end with the ginger etc….right up my street!


    • on June 17, 2012 at 10:02 am Celia @ Fig Jam and Lime Cordial

      Sue, we can buy “naked ginger” here, which is crystallised but not coated in lots of sugar. It’s very nice in dark chocolate!


  24. on June 16, 2012 at 8:42 pm Sally

    Your chocolate adventures always leave me in awe


    • on June 17, 2012 at 10:02 am Celia @ Fig Jam and Lime Cordial

      Thanks Sally! You’ve very kind.. xx


  25. on June 16, 2012 at 10:49 pm Karen

    I really like your kind of adventures. No tiring trip involved and very delicious.


    • on June 17, 2012 at 10:03 am Celia @ Fig Jam and Lime Cordial

      Karen, you’ve just show us around Maine, so can I offer you a view of my own city, only in chocolate? :)

      https://figjamandlimecordial.com/2010/04/13/sydney-in-chocolate/


      • on June 17, 2012 at 10:22 am Karen

        Celia, I certainly did enjoy the view of your city, both the photos and the chocolate version. That was so sweet of you to take me back to a post before I started blogging. Thank you so much.


        • on June 17, 2012 at 10:30 am Celia @ Fig Jam and Lime Cordial

          Glad you enjoyed it! It’s a wonderful city and we’re so blessed to be able to live here!


  26. on June 17, 2012 at 9:39 am marilynscottwaters

    I’m hearing the soundtrack from Chocolat playing in the background. Just beautiful. Maz


    • on June 17, 2012 at 10:04 am Celia @ Fig Jam and Lime Cordial

      One of my favourite movies! :) Thanks Maz.. xx


  27. on June 17, 2012 at 4:11 pm cityhippyfarmgirl

    Fruit and nut bark… truly it doesn’t get much better.
    You almost make me want to try tempering again Celia… almost :-)


    • on June 17, 2012 at 4:14 pm Celia @ Fig Jam and Lime Cordial

      I could always make you some, Brydie.. :)


  28. on June 17, 2012 at 6:44 pm Claire @ Claire K Creations

    Oh wow Celia they look fantastic. I especially like the musical instruments.


    • on June 17, 2012 at 7:06 pm Celia @ Fig Jam and Lime Cordial

      Thanks Claire! Chris is a musoe, so he got themed choccies as a present! :)


  29. on June 18, 2012 at 12:19 am Choclette

    I don’t think I’ve seen anyone produce such beautifully shiny tempered chocolate as you Celia – everything looks wonderful. Kirsh dipped slivered almonds sound wonderful.

    I went on a mini chocolate making course a few weeks ago, but we didn’t do tempering because they by callebaut pre-tempered chocolate – I was very disappointed!


    • on June 18, 2012 at 4:41 am Celia @ Fig Jam and Lime Cordial

      Choc, that is a wonderful compliment from you, as you see so much chocolate! Thank you! That is very disappointing about your course – how did they expect anyone to replicate what they’d learnt at home?


  30. on June 18, 2012 at 11:37 am Jason Dingley

    My partner Melanie recently attended a chocolate making course with a friend. She said she had a ball, a whole day of chocolate and laughs. Now she has the skills she is going to use them to make Christmas gifts.


    • on June 18, 2012 at 12:09 pm Celia @ Fig Jam and Lime Cordial

      Jason, she’ll never look back! :) We make all our Christmas and birthday chocolate gifts now.


  31. on June 18, 2012 at 12:20 pm Melanie

    Love the pictures and inspiration. Particularly like the instruments, I’ll have to check out getting the moulds. Could be a Christmas treat for the band I’m in or for when we celebrate our birthday or… the options just keep coming. Thanks.


    • on June 18, 2012 at 12:39 pm Celia @ Fig Jam and Lime Cordial

      You’re most welcome, Melanie, thanks for stopping by! The moulds are great, but if you’re not in the US, it’s worth ordering quite a few to make the shipping worthwhile. The Candyland Crafts catalogue is huge! :)


  32. on June 18, 2012 at 2:27 pm Just A Smidgen

    What pretty chocolates.. you are a true chocolatier (is that what they’re called)! I seem to overheat the stuff merciless.. yours look so dreamy and shiny, just as they should. My favorite is bark, but I’d never say no to a cello shaped chocolate;) (I know it’s likely a violin, but a girl can dream!) xo Smidge


    • on June 18, 2012 at 2:30 pm Celia @ Fig Jam and Lime Cordial

      Thanks Smidge! I tried to argue it was a cello as well, until someone pointed out the chin rest.. ;-)



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