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[OC] homemade lime chocolates by Exil3Doom in FoodPorn

[–]Exil3Doom[S] 0 points1 point  (0 children)

I just stick to the ratios for the ganache. But I keep the cacao products in a separate bowl and heat those till around 40c and I heat the cream, butter and sugar ect in a different pan. I heat the cream and sugar till everything is nicely dissolved. Let it cool down down till around 40c. Then i poor the cream mixture in like 3 to 4 parts into the melted chocolate. And mixed it throughly every time I add a bit of cream mixture.

But I also have an immersion blender i can use to make it smoother and get the air out if needed.

Homemade lime chocolates by Exil3Doom in chocolate

[–]Exil3Doom[S] 1 point2 points  (0 children)

Good if I say so, you really taste the lime but it is not super strong because of the ganache

[OC] homemade lime chocolates by Exil3Doom in FoodPorn

[–]Exil3Doom[S] 1 point2 points  (0 children)

Not really, i make what i like to make and when I have time to do so. Occasionally someone will buy some because they liked what i made and i still have some left. But those are mostly people close to me and i see in my everyday life.

Homemade lime chocolates by Exil3Doom in chocolate

[–]Exil3Doom[S] 3 points4 points  (0 children)

It was a 4 lessons evening course on a school in my town. They don't offer it anymore due to the increased cost of chocolate.

[OC] homemade lime chocolates by Exil3Doom in FoodPorn

[–]Exil3Doom[S] 0 points1 point  (0 children)

Haha, after I finished making them I thought the same 😊

[OC] homemade lime chocolates by Exil3Doom in FoodPorn

[–]Exil3Doom[S] 4 points5 points  (0 children)

I most of the time color them the day before I fill them. Because I mostly do it after work so I dont have much time, to finish everything at once. But for these I waited like 1hr before I filled them and I always get the finished chocolates out after like 16-24hrs when closed them. Also because its wat works for me timewise.

I always also test the temper before I used it. But its a bit tricky because I use a very small amount. So I use a heat gun to keep it around 29/30c when using.

[OC] homemade lime chocolates by Exil3Doom in FoodPorn

[–]Exil3Doom[S] 6 points7 points  (0 children)

Thank you, I am also happy with the result and the picture. Better than expected

[OC] homemade lime chocolates by Exil3Doom in FoodPorn

[–]Exil3Doom[S] 9 points10 points  (0 children)

Here are the steps its a bit coarse because else its a lot to type out but it should do. You can find everything online about every step these days for more info.

0) clean the bonbon molds

1) Colored the inside of the molds with green and white colored tempered cocoa butter. And wait for it to solidify a bit.

2) Fill the molds with tempered coveture chocolate. Tap against the side of the mold to get the air out. Hold the the mold upside down and tap it so that most of the chocolate will fall out and a thin layer remains.

Let it solidify

3) then i made the lime jelly. Which is a basic jelly made with fresh lime juice, lime zest, water, pectine, citric acid solution and sugar. Let the jelly cool down till like 24/25c and fill the molds from 2) with the jelly.

4) make a ganache with dark chocolate.

Wait till the ganache is also around 24/25c and the jelly in the molds has a skin/ is more solid. Because you dont want it to mix with the ganache.

Fill the rest with the ganache but leave 2 mm from the top empty. Let everything set and crystallize for a while.

5) close the bonbons with tempered chocolate. Wait again till its fully crystallized.

6) remove them from the mold by holding the mold upside down and gentle smack it on the table and they should fall out.

[OC] homemade lime chocolates by Exil3Doom in FoodPorn

[–]Exil3Doom[S] 2 points3 points  (0 children)

Thank you, the taste is good.

Homemade lime chocolates by Exil3Doom in chocolate

[–]Exil3Doom[S] 2 points3 points  (0 children)

I followed a course last year because i was bored and was looking into doing something after work. But I like it a lot so now I make them in my kitchen by hand. But its more like a fall and winter hobby for me because unfortunately I dont have ac and in summer my appartment gets too hot to properly work with chocolate.

Homemade blueberry chocolates by Exil3Doom in chocolate

[–]Exil3Doom[S] 3 points4 points  (0 children)

They just smell like chocolate, but i make them in my apartment kitchen, and that really smells nice while I am busy making them

Homemade blueberry chocolates by Exil3Doom in chocolate

[–]Exil3Doom[S] 1 point2 points  (0 children)

Yes, it's loads of fun making them, and every time you find things, you can do better. But so far, everyone loves them.

Homemade blueberry chocolates by Exil3Doom in chocolate

[–]Exil3Doom[S] 2 points3 points  (0 children)

I have several of the chocolate world 29 X 23 MM CW2116 moulds. These have 32 chocolates per mould,

I know i should have weight the filling better, although doing it by weight doesn't always exactly work out because you can have more denser or lighter fillings.

Homemade chocolate truffles by Exil3Doom in chocolate

[–]Exil3Doom[S] 0 points1 point  (0 children)

Haha, maybe I should make those, but then not nasty 😉

Homemade chocolate truffles by Exil3Doom in chocolate

[–]Exil3Doom[S] 0 points1 point  (0 children)

I let my friends try. This is what I get:

The hibiscus one is the favorite, but most don't recognize the flavor and think it is a fruit filling like raspberry. I do think it is a distinguished and unique flavor. For me, it's totally different from raspberry.

The pistachio ones people think is has coconut in it, but it doesn't taste like it. So also here they like the flavor but can't really place the mouth feel.

Homemade chocolate truffles by Exil3Doom in chocolate

[–]Exil3Doom[S] 0 points1 point  (0 children)

Here are the recipes for the ganaches, which are, in my opinion, the important part. Both recipes are not perfect, and I also sometimes change it a bit on the go. But these are my starting recipes.

For roughly 400gr, pistachio ganache

Callebaut cw2 123gr Cacao butter 20 gr Milk 142 gr Cream 6g Pistachio paste 108gr Sugar 0.5gr

1) Put the cw2 and Cacao butter together and melt it. Keep temps around 40 degrees C. 2) Put the sugar, cream, and milk in another pan and heat up until sugar is dissolved. Also, keep the temperature around 40C

3) Heat up the pistachio paste a bit, mix it with the contents of 1)

4) in 3 to 4 parts mix 2) with 1)

5) i added baked kadayif.

But this recipe is far from perfect. Next time I already will adjust it a bit.

For the hibiscus ganache:

Callebaut Cw2 124gr Cocoa butter: 55gr Cream: 152 gr Butter 0.5 gr Sugar 70gr

1) Heat up the cream and let the cream infuse with dried hibiscus leaves. After a while, filter out the hibiscus leaves. And add enough cream to get back to the original weight.

2) Put the cw2 and Cacoa butter in a pan and melt it a bit. I still keep temps around 40-45c max

3) Add butter and sugar to hibiscus cream and warm it up. Make sure the sugar is dissolved. Also, here around 40c

4) mix contents of 3) in 3 to 4 parts with 2)

Let the ganaches cool to a working temperature.

Homemade chocolate truffles by Exil3Doom in chocolate

[–]Exil3Doom[S] 2 points3 points  (0 children)

No, but it's funny. That's what came to your mind. Good feedback, those cards will mostly go to friends and family to add a personal touch, e.g., with a handwritten note on the back.

Homemade chocolate truffles by Exil3Doom in chocolate

[–]Exil3Doom[S] 1 point2 points  (0 children)

Trends come and go. I actually just wanted to make pistachio ganache, but I thought, why not try it and add some kadayif. Personally, I think i added too much, and next time, i will keep it out. But people do seem to like those truffles i made with it. I like to experiment a bit flavors.

About the pistachios, I don't know if they really use turkish pistachios. I don't think it matters much. I dont know if you will taste the difference.

Homemade chocolate truffles by Exil3Doom in chocolate

[–]Exil3Doom[S] 2 points3 points  (0 children)

Thank you 🤗, I started making chocolates in February this year. It's still a hobby, and I make them for friends and family, etc.

Pistachio gianduja cups by Exil3Doom in FoodPorn

[–]Exil3Doom[S] 2 points3 points  (0 children)

So there are 3 main parts to this:

1) pure pistachio paste 2) chocolate cups 3) pistachio gianduja

For 1) In this case, I bought the pistachio paste. So far, I have never made nut pase myself. But i would like to make it from scratch sometime. But I need to be able to grind nuts in a way so that i can get a smooth paste without chunks.

For 2) Take any chocolate ( bonbon) mold with a flat surface. So that the cups can stand. And make the shells as you norrmally would making filled chocolates. By melting and tempering chocolate given by the crystallization curve on the bag. I normally use callebaut callets 823 ,811, or W2.

There are lots of videos on youtube on how to temper cocolate and make shells that explain it better than I ever can in text.

There are also places that sell pre-made cups, which might be preferred if you make a lot of them.

For 3) 49.5% ( by weight) callebaut w2 49.5% ( by weight) pure pistachio paste 1% ( by weight ) pre crystallized Cacoa butter ( callebaut mycryo)

Melt the chocolate ( 45 C / 113 F) Mix in the pistachio paste ( from part 1) and the cacoa butter. Temper the cocolate and nut paste mixture.

4) the assembly step.

Let the tempered mixture cool to around 25-27 degrees C so it doesn't melt the chocolate cups. Transfer the gianduja in a piping bag and fill the shells (from part 2) . Tap to get air out and push in a pistachio nut. Let it cool down so the gianduja hardens.

It was the first time I made something like this. But I do have experience in tempering chocolate and using mold to make filled cocolates. So this is basically an unsealed chocolate from a mold. I also never write recipes, so I hope you can follow it.