I've been playing with chocolate. And peanut butter. And jelly.
The French Laundry cookbook has a wonderful recipe for peanut butter chocolate truffles served with pates de fruits type "jelly." I've made these a couple times before, and they're fabulous. You can see what they look like here:
So, I decided recently to try to push the two together into one - a single chocolate with peanut butter and jelly inside. Results so far have been good (you can't really go wrong with these flavor combinations), but I really should learn how you're supposed to make chocolates instead of totally doing a home hack method.
First attempt, too much jelly, not enough peanut butter:
The second attempt, illustrating the process:
SO, all you chocolatiers out there - how SHOULD I be doing this? Some kind of mold? Or is my home hack actually roughly right? Having to cut around each piece to break them off from the base sheet of chocolate is clearly not the right way to do it. So fill me in!
Updated 2 years ago | 18
Updated 1 year ago | 3
Updated 1 year ago | 2
Updated 1 year ago | 15
Updated 5 months ago | 0