Chocolate Masterclass Level 2 - Recipe
Chocolate Bark yield, one 1/2 baking tray or 25 pieces
For this recipe, you’ll need about 3/4 cup toppings. Choose from any of the following, and chop or crush them if they’re large:
- Nuts: almonds, pecans, walnuts hazelnuts, pistachios, macadamias, cashews or peanuts
- Seeds, such as pepitas (green pumpkin seeds)
- Dried fruit: dried cranberries, cherries, apricots, candied ginger
- Candied citrus
- Coconut: dried unsweetened coconut flakes or shredded coconut
- Candy canes
- 350g Couverture Chocolate (245g for melting; 105g for seeding- 30% of total weight)
- ¾ cup roasted nuts or seeds (choose from almonds, pecans, hazelnuts, pistachios and/or pepitas)
- ¼ cup dried cranberries or other dried fruit (dried cherries, apricots and/or candied ginger—chopped if large)
- About ½ teaspoon flaky sea salt
- Roughly chop nuts and larger pieces of dried fruit into smaller pieces
- Temper the chocolate as demonstrated in class. Remember to refer to your chocolate packaging for recommended melting and working temperatures
- Cover a large, rimmed baking sheet with parchment paper. Once chocolate has been tempered, wipe the bottom of the bowl to ensure Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet—aim for about ¼″ thickness (it won’t reach the edges).
- Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you’re adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.
- If you’re in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you’re not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
- Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Cover and store at room temperature until you're ready to eat it.
Dark chocolate Bon Bon yields 21-36 bonbon depending on the mold you use
- 200g dark chocolate
- 200g heavy cream hot
- ¼ cup of raspberry jam
Additional filling option- Orange Filling:
- 200g icing sugar
- 5-6 tsp water
- Orange flavor taste, a few drops
- 1-2 drops of orange coloring
- Mix together with a whisk until smooth, use in place of ganache and jam in the recipe below.
For the Bon Bons:
- 225 grams dark chocolate
- ¼ cup cocoa butter
- 3 colors of food coloring oil based
- 3 colors of luster dust
For the Ganache:
- Roughly chop the dark chocolate.
- Heat cream in the microwave. Transfer chocolate to a heat proof bowl. Pour the heated cream over the chocolate and let it sit for a few minutes. Cover with a lid.
- Give it a whisk to help it melt. Cover and transfer to the fridge to chill.
- Roughly chop the entire 225 grams of chocolate.
- Place 150 grams of chocolate in a heat proof bowl. Transfer to a bain-marie with simmering water. Melt the chocolate to 114-118°F.
- Take it off of the bain-marie and cool to about 95-100F. Add in the 75 grams of chocolate and stir until all the chocolate has melted. Your chocolate is now tempered and ready to use.
- Transfer back to the bain-marie to a low simmer or use a heat gun or hair dryer to warm to bring it back to a workable consistency if needed. Workable temp is about 88F.
For the Paint:
- Heat cocoa butter in 15 second intervals in the microwave until melted. Pour into 3 small bowls. Add a few drops of oil based food coloring and/or luster dust to each bowl until you reach a desired color.
- Paint the colors into the bon bon molds using a small brush. You can add layers of paint for more color, or you can splatter, just allow the first coat to harden before adding the next.
For the Assembly:
- Pour tempered chocolate into each mold. Tap the mold until all the air bubbles are out. Give the mold a wipe. Invert over the bowl, let the chocolate drizzle out.
- Let the chocolate sit in the mold for a minute, then invert the mold onto a wire rack so that the chocolate coats the upper edge of the mold. Move to the fridge.
- Transfer ganaches and raspberry jam into piping bags.
- Pipe a small amount of jam, and then ganache into each well. Don’t overfill or get ganache on the edges of the mold. You need to seal the bob bon with more dark chocolate so the filling can't poke out.
- Fill the molds with another layer of chocolate. Tap to get any air bubbles out. Transfer to the fridge.
- The chocolate will pull away from the mold once it has set. Tap it onto the counter and you're done!