Chocolate, Bonbons & Ice-Cream

[opossum]

Howdy,

I'm trying to make ice cream bonbons for the first time and just had a few questions.

In looking at the Chocolate at my local food tool store (Sur La Table) I see that percentages of Cocoa are shown in big letters & numbers. Is this just to indicate the differences between things like semi-sweet and dark? And which would one suggest I use as the outer coating to my Bonbons (vanilla, chocolate, pistachio & strawberry)?

Also, how do chocolateers(sp) get their treats to look so shiny & is that something I would want to do or would it alter the taste of my final treat?

If someone has any tips or tricks for making ice-cream bonbons, that would help as well or a website with some info.

Right now I'm thinking...make the ice-cream, firm it up, make it into balls, dip it in chocolate & then drizzle some colored ganche on top or something like that.

Thanks!

Oh, and if you know anything about Spumoni I have a post under recepies asking about that.

[Suzanne]

a couple of simple answers, then I'm moving this to the Pastry Chefs discussion, since those guys have a ton of experience with this!

Yes, the number indicates the percentage of cocoa -- the higher the number, the darker and stronger the chocolate. Which is best to use? That depends on your taste, and the taste of the people who'll be eating your bonbons. If you're not sure which you prefer, buy several and try them. (Yeah, I know -- it's a hard job, but somebody has to do it. )

The shininess comes from a process called "tempering." You melt the chocolate and bring it to a certain temperature for a certain amount of time. It's tricky (which is why I'm not in pastry!) but doable.

[Free Rider]

Go to the following site and click on "aid module for the choice of chocolate". It has lots of info, even if you don't want to buy their brand.

http://www.valrhona.com/fr/gam/dyn/p..._clt=P&vlang=A

[Austin_]

maybe this will help. The more cocoa in the chocolate, usually the more bitter. Unsweetented chocolate is super bitter, while white chocolate has absoultely no cocoa so it is pretty sweet. First off, You just buy a melon baller at the store (about 9 bucks), make little balls of chocolate ice cream, cover them in any chocolate, freeze, and enjoy. Try experimenting with the toppings and mix-ins, like oreos, caramel, coconut, or even Maine blueberries.

[opossum]

Howdy,

Love the info so far...lots to digest.

Thanks for the assistance above & that to follow!