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cardamom

post #1 of 2
Thread Starter 
I just bought some really good green cardamom pods. I plan on infusing the flavor into some creme brulees Im going to be making for a little party Im planning.

They smell quite floral with very little smokiness to them.

My boss and I got to talking about it and we thought it would be great to do some truffles with cardamom.

Here's my question: has anyone ever done this? If so, how did they turn out?

Should I try it in dark, milk, or white? I was thinking dark, but I want to be sure I can really get enough of the cardamom flavor in the ganach to not be overpowered by the couverture. We use 58%. We've found with experimenting with some other flavors in the dark that when it tastes like you've really got the flavor in the ganach and make the truffles the flavor dissipates or just calms a bit with time and gets lost in the dark chocolate flavor.

If any of you have much experience working with cardamom can you suggest a ratio of pods to cream?

thanks
eeyore
post #2 of 2
white chocolate with black tea and cardamom or coconut and cardamom....
dark chocolate with cardamom and maybe a little vanilla, ginger....
i would say to crush a teaspoon of cardamom per quart of cream, infuse and taste. cardamom can be very strong. :roll:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
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