Christmas chocolates 2015

This year we made the best box of chocolates so far, and created a new flavour. As usual I worked with Callebaut, opted for a less sweet white, but kept the same cocoa solid percentages for the others:

  • milk chocolate 823NV, 33.6% cocoa solids, 21.8 milk solids
  • dark (semi-sweet) 811NV, 54.5% cocoa solids
  • dark 70-30-38NV, 70.5% cocoa solids
  • white CW2NV, 25.9% cocoa solids, 23.7% milk solids

Ran into  a lot of trouble with fat bloom, starting with the Toblerone.

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I paid it no mind and got to work.

Later I had switched to the Callebaut and got bloom 3 times in a row.

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WTF.

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I know how to temper.  What is going on here?  I think it was the heat in my home, we ended up opening all the windows, and after that the problem went away, so I just remelted all the chocolate without fillings or centres.

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Ah! Ever so much better! I just love those little ornament shapes.

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Tried a new flavour this year, white chocolate vanilla bean with matcha ganache.  It was good. I have embraced using a squeeze bottle to pipe my fillings now and does it ever work better than a piping bag.

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I was quite happy with the peppermints this year. I switched the centre to a milk chocolate peppermint ganache, and it came out very delicious and creamy. Much better than previous years.

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After a few nights of tempering and filling like mad, the boxes were all made up and ready for shipping to my family.

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I always have such fun making these.  Even though sometimes I want to throw all my chocolatiering supplies off the balcony…

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So now that I’m back to making chocolate again, and looking after my blog again, what I have planned for the winter of 2016 is mostly flavour experiments and review of new products I’ve tried and courses I’ve taken.

Where to get supplies:

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3 thoughts on “Christmas chocolates 2015

  1. chocaholic says:

    Glad that you are back in writing mode again. 🙂

  2. […] be generous with the matcha powder or the flavour is weak, to cut the caramel recipe in half for the Christmas chocolates, (actually caramel has an entire page devoted to its complexities), don’t buy the Toblerone […]

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