William Curley - Sea Salt Caramel Making course 19/11/11

I apologise for not writing on my blog for a while! I had a horrible full blown cold over the past week, so I have been too ill to keep my blog updated. Thankfully, I have fully recovered so I’m back on track with my chocolate adventure. Last weekend, I went on another chocolate course at William Curley’s patisserie shop in Belgravia. This time, I was making sea salted caramels which I was really looking forward to make, as it’s one of my favourite flavours.

In the class, there were 8 people participating and we were given a talk about the history of chocolate and the chocolate making process from cocoa bean to chocolate bar. We were also given the chance to try William Curley’s awarding winning chocolates such as rosemary and olive oil and chocolates from different regions around the world. Annoyingly, I had a cold so I couldn’t taste the flavours and the only pleasure I could get from the chocolates was the texture. All I can say, is that the texture was excellent as the chocolates melted cleanly in your mouth, which indicates high quality chocolate.

In the second stage of the course, we were taught how to temper chocolate by one of the highly experienced chocolatiers. To make approximately 60 Sea Salted Caramels you will need the following ingredients:

125g Whipping cream

Half Vanilla pod

200g Sea Salted Butter

40g Glucose

250g Caster Sugar

250g Tempered Chocolate

1. Boil the cream and the vanilla pod together and leave on the side to cool.

2. Place one third of the sugar and the glucose in a pan and start to heat. When it begins to melt, gradually add the remaining sugar. Cook to an amber caramel.

3. Take caramel off the heat, gradually add the cream, stirring simultaneously.

4. Once the caramel has cooled, add butter and stir in. Leave to cool before using.

5. Temper the chocolate and cast the moulds. Then leave in a cool place.

6. Pipe in the cooled caramel until two thirds full

7. Place a thin layer of tempered chocolate over the caramel and leave to set in a cool place

8. Turn out the chocolates from the moulds.

This course has to be my absolute favourite. The two chocolatiers were very professional and clearly explained the different techniques of making chocolate. In my opinion, William Curley makes the best and tastiest chocolates. I highly recommend anyone to visit his shop and check out his website as you won’t be disappointed.

 

Making hand made chocolates at home

On 13^th November I made more handmade raspberry truffles coated with different textures which included crushed hazelnuts, cocoa powder and milk chocolate. I used Wille’s 70% Venezuelan black and Valrhona’s 40% milk chocolate for the chocolate ganache, as the brands are known for using high quality beans from South America. This week, I have been practicing making chocolates most days to perfect and improve my skills in chocolate making and I feel I am improving with trial and error. It’s been difficult when I return from work as I feel absolutely exhausted, but I know the only way to succeed is to practice and practice as I really want my business to grow.

This week I bought some packaging to experiment making aesthetically looking products which I am hoping to sell in the next few months. The packaging is very basic and looks very generic, but I am planning to visit Portobello Market in London next weekend to buy some fancy ribbons and fabrics.

The chocolates I made over the weekend turned out better than I expected as I believe I used better quality chocolate. I incorporated fresh raspberry coulis again as the sharpness of the raspberries work really well with bitterness of the dark chocolate. I coated the truffles with hazelnuts, cocoa powder and milk chocolate to experiment with different flavours and textures. It was really exciting to see my finished product in a box as I feel I am making steady progress, and it’s given more confidence to test different flavours so I can sell my products very shortly.

I am truly passionate about chocolate and I am really happy I travelled to the Amazon rainforest last year and experienced working on a cocoa farm, in Ecuador. My travel and work experience in the industry has confirmed to me the chocolate making business is the path I want to pursue.

Chocolat Chocolat in Cambridge

On Saturday 5^th November, I went on another chocolate making course in Cambridge with Chocolat Chocolat.  In the group there were 20 of us, and we learnt how to make handmade chocolates and truffles, and gained greater knowledge with tasting good quality chocolate.

In the first part of the course, we discussed our favourite types of chocolate and I gathered most people in the group preferred 30% milk chocolate. My favourite chocolate has to be salted caramel, and dark chocolate with raspberries by the famous chocolatier William Curley. It’s the best and I highly recommend it!

In the course, we were taught how to recognise good quality chocolate. So, high chocolate should contain a minimum content of: 53% for dark, 30% for milk and 25% for white. However, just because a chocolate contains 70% does not mean it is good. For instance if the cocoa beans, original ingredients and the production of the processes are not good, then you are not buying high quality chocolate. Chocolate should smell good as you unwrap it and be sweetly fragrant but not overpowering. It should also feel silky and begin to yield the warmth of your fingers and if you break a piece it should snap cleanly.

When you taste chocolate the flavours will hit the front of your tongue, which is where most of your taste buds are located. If the chocolate does not melt straight away it is a sign of poor quality chocolate. The texture should be smooth and buttery, gently dissolving into a creamy liquid filling the mouth with a complexity of flavours. If the chocolate is waxy then it sometimes means the cocoa butter has been replaced with vegetable fat. The flavour of chocolate is essentially going to be bittersweet, fruity and spicy with a good balance of acidity, and should be subtle rather than overpowering. Afterwards, the favour should linger for several minutes and good quality chocolate can linger up to 45 minutes with a clean aftertaste.

In the second part of the course, we learnt how to make chocolate truffles and package the goods in an aesthetically pleasing way. So to make the truffle ganache you essentially mix warm whipping cream with good quality melted chocolate and then leave the mixture to set in the fridge for 2 hours. When the ganache was set we spooned out truffle sized amounts of the mixture and placed onto a baking tray covered with greaseproof paper.

The next stage was to dip the chocolates in a bowl of tempered chocolate and decorate the truffles with cocoa powder, chopped hazelnuts and icing sugar.

The final stage was to package the goods into pretty boxes with ribbons and stickers. I have to admit I was reasonably satisfied with my finished chocolates, especially the presentation. I am naturally a messy person so I’m making a huge effort to be as organised and tidy as possible. When I look back on the previous courses I have been on, my chocolates look like dog turds to put it bluntly!! But I am gradually learning the art of creating beautiful tasty chocolates.

Overall, I really enjoyed the course, I learnt a great deal about the industry and I would say it’s been the most productive, organised and interesting course of them all.