LEVEL 1 – Tempering, Mendiants, Dipping, Rochers, Dragees
Ingredients:
375g dark chocolate, divided into 300g for melting and 75g for seeding
20g each: almonds, dried cranberries
5g each: pumpkin seeds, coconut smiles
20g mini classic pretzel twists
20g corn flake cereal
50g hazelnuts, toasted or 50g cranberries
Few drops of orange oil, pinch of cinnamon
cocoa powder, maldon salt and flower petals as needed
Method:
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Melt 230g dark chocolate to 45-50˚C.
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Remove the chocolate from the heat, add the 70g seeding chocolate, stir until chocolate reaches 32˚C. Perform the temper test, ensuring the chocolate sets with satiny and streak-free finish. Working with the chocolate at 32˚C prepare the confections:
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Make the mendiants: Pipe 12 toonie-sized pallets on a parchment lined tray. Top each pallet with almond, piece of cranberry, coconut and pumpkin seed.
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Dip pretzels into the chocolate and drizzle.
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Make the rochers: Add 20g cornflake cereal to a bowl with 50g chocolate, stir to combine and spoon toonie-sized mounds onto a paper lined tray. Ensure they are the same and even size. Sprinkle with maldon salt.
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Make the dragees: Add 50g hazelnuts to a bowl with 15g chocolate. Add a few drops of orange oil. Stir well until chocolate evenly coats the hazelnuts, continue stirring until the chocolate is completely firm and the hazelnuts have separated from each other. Repeat the process until all chocolate is used. Toss finished dragees with cocoa powder and a pinch of cinnamon.
