Friday, November 26, 2010

Chocolate Croquembouche, White Chocolate Fudge

Chef's Croquembouche

Fields Of Fudge & Truffles

Righty-O, a pleasantly straight-forward class it will be today, so let's get a move on, shall we?

Fudgy Filigree

Retrieve your fudge from room temperature storage, slice into desired shape and pipe with chocolate your chosen designs. Some recipes suggest coating the fudge in chocolate but before you do that, refer to my precious Campaign Against Fudge  and you will note how alarmingly sweet these little nuggets already are, so any added sweetness will be strongly cautioned against.

Production Line, Minions Waiting To Line The Cone

Next dip the ganache-filled chocolate shells in melted chocolate (dark, milk and white) before coating them in a myriad of flavors (flaked almond, pistachios, desiccated coconut, cocoa powder, icing sugar or plain). This permutation of different ganache, shells, dips and coating with yield you...162 individual and unique truffles. Beautiful like the rainbow world we live in.

The truffles "glued" onto the cone structure with melted chocolate. Arranged in a cascading pattern or deliberate chaos, both will deliver stunning results.

Just In Time For Christmas

Rather then tie ribbons all over my croquembouche, I twirled it around for an elegant finish.

Fudged Up My Fudge

I should have come up with more elaborate designs but at times simplicity is best. Enjoy.

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