We've had fun making truffles



Guess what? I am a big truffle!

 yesterday I made truffles!! it was very funny

Every year,when truffles making comes near, wae is declared in my company. while we prepare truffles we have a chocolate fight. We work and have fun at the same time. By the end of the day, about 45 kilos of truffes are made and we have turned into big truffes ourselves.

Cocoa Truffles

Recipe

Use the cocoa powder Extra Brute to obtain an attractive reddish finish for your product.
boil :

200g liquid 35 % fat cream

75g fresh butter

85g invert sugar

75g whole milk

20g liquid glucose

Cool to 85°C

Pour onto 450 g dark origin couverture Saint-Domingue
Mix the ganache well.Pipe about 135 truffles when the ganache is perfect.Allow the truffles to cool for 12 hours.
Enrobe the truffles with, a tempered dark origin couverture Saint-Domingue
Roll them in, cocoa powder Extra Brute.

Hello!!!
Hey it will be Christmas in a few days... Have you bought some presents?
Have you already got some ideas to pleasure your family?

Stop your research!!! we can help you!
a chocolate dessert perhaps?

Fried eggs chocolate

Hello everyboby, do you like chocolate ? yes ! Now I will show you how to make chocolate fried eggs.

First
- mould the differrent parts.
- circle of dark chocolate (8 centimetres)
- dark eggs (15 centimetres) pierce a hole in a back of the eggs for ganish
- half sphere of white chocolate coloured in yellow (smash the colorant powder into the cocoa butter and mix it into the white chocolate)

Second
- melt the top of dark eggs and close the top
- thicken the dark eggs on the circle
- pipe out the white chocolat on the top of the dark eggs and put of the top the half sphere of yellow

third
- garnish the dark chocolate of sugared almond.

Your chocolate fried egg is ready to taste!!!

Different sorts of chocolate sweets

Orange sticks

Praline coated with almond

Ganache coffee



Golden chocolate puck



Work of art realised for Easter 2010

Step 1

Step2

Step3

Step 4

Chocolate mousse Recipe

 

Ingredients

Four 4 servings

- 165 g  Black chocolate, at least 70% cocoa solids, finely chopped

- 240 g / 8 Organic or free range egg whites

- 20 g (4 teaspoon) Fructose (you should find fructose in a special market of pastry).

 

Methode

1. Place the chocolate in a large bowl set over a pan of hot water and leave to milt over a low heat. Turn the heat off. In an electrique mixer, (not on foull power) whisk the eggs whites and fructose until they form soft peaks (*1).
2. Whisk in 1/3 of the egg whites to lighten the mixture and immediately fold in the remaining egg white with a large spatula (*2).
3. Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.

Tips

Pay attention to the temperature of chocolate melt. This temperature should be between 32 to 42°C.

Chocolate work of art realised in Le Mans

WELCOME to chocolate lovers!

We are some young french chocolate makers in le Mans. We are in apprenticeship! We want you to discover our passion for chocolate...
We wish you a nice visit!