Espresso chocolates, after dinner mint chocolates

It has been sugar overload in our house recently while I practice chocolate making.  I am SO looking forward to getting some proper moulds, so my efforts can be more “professional” looking, but these weren’t too bad.  The espresso chocolates (the white ones) were particularly impressive, and were my favourite of the two.

Espresso chocolates, mint chocolates

Espresso chocolates, mint chocolates

 

I described the procedure to temper chocolate in relation to the salted caramel chocolates.  That was milk chocolate however, the temperatures required for dark and milk chocolate are different for dark chocolate, you need to melt the chocolate and get it to 40-50 and then bring it down to 32-33 before you try to mould it.  For white chocolate, it is 40-45 degrees then 28-30.

For both of these, I started with a 200g block but had some “buttons” on standby for tempering.  If you have leftover chocolate once you are finished, you can pour it into a small container, and use this to start with for your next effort (if there is only a little bit left, you or someone else can disappear somewhere quiet and lick the bowl, I won’t tell anyone).

The white chocolate is a vanilla one (it has tiny flecks of ground vanilla in it) and the dark chocolate was an 85% variety – it was very dark but the bitterness was offset by the mint filling.

 

I won’t go into how the tempering and moulding is done, as you can refer back to the method for salted caramel chocolates, I will just give you the recipes for the fillings.  You should get more than you need, you can either use the remainder as a pouring sauce in a dessert, or store it in an airtight container in the fridge until you need it.

Espresso filling:

60ml cream;

125g milk chocolate;

1 heaped teaspoon espresso powder.

Place the chocolate (either buttons or small pieces) in a heatproof bowl or jug which is large enough to hold all of the ingredients.  Heat the cream with the espresso powder in it in a small saucepan until it is near the boiling point.  Pour over the chocolate and mix until all the chocolate has melted and the mixture is smooth.  Allow to cool to room temperature and either use straight away or store in the fridge in an airtight container until required.  This will keep for several weeks if the seal is good.

Mint filling:

60ml cream;

125g dark chocolate;

1 tablespoon peppermint tea leaves (or a tea bag if that is all you have).

Place the chocolate (either buttons or small pieces) in a heatproof bowl or jug which is large enough to hold all of the ingredients.  Heat the cream with the tea in it in a small saucepan until it is near the boiling point.  Pour through a strainer over the chocolate and mix until all the chocolate has melted and the mixture is smooth.  Discard the tea leaves.  Allow to cool to room temperature and either use straight away or store in the fridge in an airtight container until required.  This will keep for several weeks if the seal is good.

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