Notes: Continuing my freezer purge, I had a tiny bit of strained raspberry puree so I tried making another chocolate from this book. The flavour is predominantly raspberry, but the rosewater was too subtle. I used at least 5 drops, but would add even more next time. The raspberry visibly coloured the ganache. As an experiment, I tried placing a small piece of a transfer sheet on the bottom of my molds. The key is to ensure the piece lies flat to avoid an air pocket. I was quite pleased with how these turned out, the tempering seems to be much better than past attempts. I no longer cool the chocolate in the refrigerator, and really tried to eliminate bubbles by tapping vigorously. The mold is model CF0402 by the Italian company Chocolat Form which I bought from Design & Realisation.
Leave a comment