Day 14: Too much chocolate…

We began our day with our usual chocolate tasting; all from the French company- Bonnat. Each of these chocolates demonstrates the terroir of tasting from Brazil.

  • Vale do Juliana (75% cocoa): strong, tannic, dry cocoa and sour raspberry
  • Kaori (75% cocoa): well balanced, sweetness, rich and smooth, caramel, cinnamon. Tastes similar to milk chocolate ***one of my favorites
  • M. Libânio (75% cocoa): tart bright notes of red berry, nuttiness, smooth and long lasting finish

Today, I also presented my project on chocolate macarons. This project was very lengthy and difficult; however, the task of teaching myself a new skill was incredibly rewarding.

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INGREDIENTS:

FOR THE CHOCOLATE MACARONS:

  • 1 cup (125 gr) powdered sugar
  • 1/2 cup (50 gr) fine almond flour
  • 3 tbsp (25 gr) cocoa powder (I used Hersheys)
  • 2 large egg whites at room temperature (60-65 grams)
  • pinch of cream of tartar
  • 5 tbsp granulated sugar

FOR THE PEPPERMINT CHOCOLATE GANACHE:

  1. 4 oz (120 gr) semi-sweet chocolate
  2. 1/2 cup (120 ml) heavy cream
  3. 2 drops peppermint extract

DIRECTIONS:

FOR THE CHOCOLATE MACARONS:

  1. Preheat oven to 350 F (190 C).
  2. Line 2 baking sheets with parchment paper (alternatively use silpat for macarons).
  3. Sift together powdered sugar, cocoa powder and almond flour. Discard any large pieces.
  4. Beat egg whites and cream of tartar until they begin to foam, for 1 minute.
  5. Slowly add sugar, beating on medium-high speed. Beat until stiff, for 3 minutes.
  6. Fold in the dry ingredients in two additions, using a rubber spatula. Fold so the mixture is smooth, not runny.
  7. Fill a pastry bag, fitted with 1/2 inch tip (or just cut the tip of the bag and do not use a piping tip) with the batter.
  8. Pipe batter into 1-inch circles, spaced at least 1 inch apart. Tap baking sheets on the counter a few times, to release any air bubbles.
  9. Let macarons sit at room temperature for 45 minutes to 1 hour, so the tops are no longer glossy.
  10. Reduce oven temperature to 325 F (160 C). Bake for 12 minutes. Remove from the oven and let them cool on the baking sheets for at least 15 minutes, then remove and transfer to a cooling rack.
  11. Try to match shells with the same size, so you can glue them together with the ganache later.
  12. FOR THE GANACHE:

  13. In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
  14. Place chocolate in a bowl and pour hot cream on top. Add peppermint extract.
  15. Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth.  Let it cool completely in the fridge or at room temperature, before you use it.
  16. Pipe ganache onto one shell, then sandwich with another.
  17. Macarons taste best if refrigerated for at least 1 day, before serving.

http://cookinglsl.com/chocolate-macarons-with-chocolate-peppermint-ganache-recipe/#ISYZfDzBhJlEmKzh.99

I gathered recipes and techniques from a multitude of sources. However, the content that I used for my final presentation concerning the history and the differences between french macarons and coconut macaroons are displayed below:

“Macaron.” Wikipedia. Wikimedia Foundation, n.d. Web. 24 Jan. 2017.

“Macaron History: Francois Payard.” Mr Macaron. Everying macaron! N.p., n.d. Web 25 Jan. 2017. http://www.mrmacaron.com/history.html.

“The History of Macarons.” The History of Macarons. N.p., n.d. Web. 25 Jan. 2017. http://www.madmacnyc.com/history-of-macarons

 

 

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