Auberge Du Chocolate - Pecan & Raisin Clusters |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
100g dark chocolate, chopped or in pellet form |
35ml double cream |
100g raisins |
90g dark chocolate, chopped or in pellet for for dipping |
Directions:
1. Melt 100 g (3 1/2 oz) dark chocolate.
2. This method is fast and easy. Chocolate is melted and then small pieces of solid chocolate, known as 'seed' chocolate are gradually added to it and stirred until no more can be melted.
3. Melt about two thirds of the chocolate you need. Once melted, it will contain no crystals.
4. Add the remaining, unmelted chopped chocolate or pellets bit by bit, stirring all the time. This final third is full of crystals and is being used to 'seed' the liquid chocolate. At the point at which no more solid chocolate will melt into the liquid, the chocolate is tempered.
5. Add the cream , raisins and pecans and stir well to combine.
6. Put heaped teaspoonfuls of the mixture onto a shete of baking parchment and leave to set.
7. Temper the plain chocolate (see below) and dip each set cluster. Knock off any excess chocolate so the clusters do not become too heavy and leave to set.
8. Melt the quantity of chocolate you need. Pour approximately two thirds of the melted chocolate onto the marble.
9. Use a large, flexible scraper (available from DIY shops) to repeatedly pull the chocolate together and then spread it out. This causes the chocolate to cool quickly and to thicken. The chocolate now contains a number of 'seed' crystals. As the chocolate temperature drops, more crystals form. You want to get plain chocolate to about 29°C - check this by putting a tiny piece of the chocolate on your bottom lip. If it feels cool, it should be ready.
10. Once you reach the required temperature, quickly stir in the remaining third of the melted chocolate. This will melt or stabilize any unstable crystals. If this doesn't work, it is possible that there are not enough 'seed' crystals in the first two thirds (for example, if the chocolate hasn’t been cooled enough) or the remaining third is too hot. Unfortunately, should this be the case you will have to start all over again. When tempered, transfer the chocolate to a bowl ready for use.
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