So finally here’s the post I’ve been meaning to write since a long time. Chocolates!! I was always intrigued by the chocolates at the stores and wondered quite often how they make them look so inviting? Buying assorted chocolates seemed not only expensive but sometimes I couldn’t find the exact flavor I wanted! So I finally decided to try them at home instead of running to the store every time! And this journey started around six to eight months ago. After trying a few recipes at home, I attended a half day workshop here in Singapore held by Swiss chef Reto Marzari and since then I’ve enjoyed every bit of the experience starting from melting the chocolate, tempering and mixing other ingredients with it giving it the flavor and taste I’m craving for!
For my first post on chocolates, I thought of starting with a very simple one – which doesn’t need tempering and without too many steps to follow. Marshmallows with chocolates have always been a personal favorite and one of the easy ones to start with! The delectable chewy taste of the marshmallows in the chocolate ganache just melts in my mouth making it a sheer weakness! I like the roughish look on the chocolate too as it gives a very homemade feeling 🙂
The journey of making chocolates has just started and I have a long way to go! I feel excited at the thought of how incredibly beautiful each and every step of the journey will be and this is one journey I would want never to end! Woaahhh! That was a bit poetic right? Well, that’s how I feel when I’m making chocolates 🙂
Hope you enjoy making this as much as I did and share chocolate happiness with your family and friends 🙂
Preparation Time: 45 minutes (excluding time to set the ganache)
Makes: Around 25 small squares
Dark Chocolate couverture – 260 g
(Using a good quality chocolate is very essential for making a good quality square or truffle. You don’t need to spend too much, but make sure you buy a decent one. I like using couverture for many of my chocolate recipes, especially for the tempering. You can buy chocolate from a store which sells baking products or if you don’t have one near your place, it’s also available in Supermarkets here in Singapore).
Whipped cream – 1/2 cup
Mini marshmallows – 15 g
Cocoa powder – As required, to cover the chocolate squares
Step 1: To make the chocolate ganache, pour the cream in a medium sized clean dry bowl and heat it in the microwave for few minutes until it just starts boiling (you’ll notice small bubbles). Take it out of the microwave. Add the chocolate to it and stir until smooth. If you notice the chocolate hasn’t melted properly, do not worry. Heat it for another 30 seconds or 1 minute in the microwave and stir again. At the end you should have a smooth glossy mixture of the chocolate and the cream. Your ganache is ready now.
Step 2: Let the ganache cool down slightly. Follow by adding the marshmallows to it and stir so that all the marshmallows are covered by chocolate.
Step 3: Take an air tight box and baking paper. Cut the baking paper a little bigger than the size of your box. Place the baking paper neatly inside the box so that all the four walls of the box are covered and you still have a part of the baking paper outside the box (this will help you pull it out after it the mixture has set in). Pour the mixture in the box. Beat the box on the kitchen table a few times so that the mixture has spread evenly inside the box. Place a piece of plastic wrap on the top and close the box. Keep it in the fridge for 15 to 20 minutes or until a bit firm.
Step 4: Open the box and remove the plastic wrap. Lift out the mixture from the box. Take a sharp knife and cut it evenly into small squares. Make sure the mixture isn’t too hard when you cut it, else it might break. In such a scenario, leave it at room temperature for another 10 minutes or until a little soft [Make sure the mixture isn’t too soft, it might be difficult to lift up the chocolate squares and mix with the cocoa powder].
Step 5: Take a clean dry bowl. Sieve a few tablespoons of cocoa powder into the bowl. Lightly lift each chocolate square by using a fork and drop it in the cocoa powder [ensure you lift the chocolate square by placing the fork lightly at the bottom of the square only]. Turn every side of the chocolate square so that all sides are evenly covered with the cocoa powder. Transfer and place it on a tray covered with baking paper . Sieve in additional amount of cocoa powder as required if you run out. Follow the same until you’re done with all the squares. Place the squares in an air tight box. Wrap it with plastic wrap and store them in the refrigerator for at least a week.
You can freeze them as well at least for 1 to 2 months, but I’m sure you wouldn’t have to store them for that long 🙂
Enjoy your homemade chocolate squares every now and then 🙂
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