Liberty Chocolates
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
52
Spice
61
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Heavy Cream1 tbsp
Grand MarnierDirections:
1
Special equipment: Liberty molds Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan
2
Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily
3
Place the chopped chocolate in a medium-size mixing bowl
4
Make a ganache by pouring about 1/2 of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate
5
Then, slowly whisk until smooth and homogenous
6
Do not add all of the hot cream to the cold chocolate at once
7
The shock of the temperature extremes will cause the fat in the chocolate to separate
8
As the chocolate melts, you will see some elasticity if there is no fat separation
9
This means the chocolate still has an emulsion; the fat molecules are still holding together
10
If the ganache separates, it loses its elasticity, collapses, and becomes very liquid
11
I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate
12
Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous
13
If the ganache separates, it is very easy to fix
14
Simply add a small amount of cold cream and whisk well
15
This will bring the ganache back together
16
The ganache should be thick, shiny, and smooth
17
Add the desired flavoring and mix until fully incorporated
18
Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula
19
Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature
20
I usually make the ganache at the end of the day and let it cool overnight
21
As it cools, it will thicken and set
22
Use a ladle to fill the mold with white chocolate
23
When it is full, empty it into the bowl of chocolate
24
The inside of the mold should be evenly coated with chocolate
25
Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet
26
Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife
27
When the chocolate sets, it shrinks or retracts from the sides of the mold
28
A clean edge will keep it from sticking and cracking as it shrinks
29
You can place the mold in the refrigerator for several minutes to help the chocolate to harden
30
Use a spatula to spread some of the cooled ganache into the chocolate mold
31
Fill it just short of the top so there will be room to close the chocolates
32
When finished, use a spatula to spread tempered white chocolate over the ganache
33
Allow this to set
34
When the chocolate has set completely, unmold the chocolates