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flavor for infused milk chocolate

post #1 of 6
7/30/08 at 11:06am
Thread Starter 
I’ve got something coming up in the next couple of days and I’m doing chocolates.
I adore a good theme.
I’m doing:
White chocolate made with saffron infused brandy (paisley shaped moulds)
Dark chocolate infused with fresh mint (geometric dome moulds)
And milk chocolate flavored/infused with ??????? (sea shell shaped moulds)

See, I want white, milk and dark chocolate on the tray but am not fining an abundance of inspiration with the milk chocolate.

I do a cayenne/cinnamon with dark chocolate (in a pyramid) but since I already do that combo with dark I didn’t want to repeat with the milk. For a while on the web I’ve been seeing sea salt and caramel (which would go great with the shell) but that’s more of a cut into squares and dip not molded.

Any suggestions?
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post #2 of 6
7/30/08 at 12:57pm
How about a goat's milk chocolate? Or a cardamon/honey flavouring?
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #3 of 6
7/31/08 at 8:22am
You mean a flavouring for the ganache filling? Or flavouring the milk chocolate itself?

Not a real big fan of milk chocolate, but it sells, so I make stuff with it Carmamel works well, so does a 50/50 mix of pistachio nut paste and couveture or hazelnut paste and couveture. For ganache flavours pear brandy works well, lavender and honey, and most fruit .

To flavour solid milk couveture, you have toget pure cocoa butter and infuse your flavour in this, then add it to the couveture. This tends to get pretty expensive.....
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post #4 of 6
7/31/08 at 9:13am
Thread Starter 
I'm talking ganache filling, not the couvetre. I've been trying to hunt down a camamel filling for a molded chocolate, kinda like the Godivia that is shaped like a shield with the lion/griffin on it. Not full fledged chewy caramel, but the softer kind, more liquid. Any ideas on that?

I'm not sure what you mean by a 50/50 mix on the pistachio nut paste. I've taken pistachios and made a "marzipan" out of it and used that as a filling, but it is super rich. Maybe a molded chocolate half filled with a milk chocolate ganache and then topped with my pistachio "marzipan" then sealed? Or pistachio in first then topped with ganache?

I was kind of looking for three different kinds of chocolate fillings but all with some sort of theme that brought them together. The cardamom might be the answer for that...all infused with some herb or spice.

The goat milk sounds intriguing. Lavender as a flavoring always makes me feel like I am eating soap, fancy soap, but soap none the less.
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post #5 of 6
7/31/08 at 2:13pm
Godiva here on the We(s)t coast has a reputation for fancy hoity-toity boutiques but lousy, dried out, stale, unimaginative, HUGE truffels. They probably use a commercial caramel paste, i.e "Carma", Callebaut", or "CocaoBarry", the kind that comes in 5 kg tubs. However if you can read and comprehend the ingredient list on the pail, you'd probably have a degree in chemistry... You can foolaround with amdking caramel in a pan, dissolve some cream into it, and use this as your base for ganache.

I usually buy "nut pastes". These are %^&*!-ing expensive ($100 for a 5 kg pail) but excellent, it's nothing but pure nuts, ground up to a peanut-butter consistancy.--No funny ingredients added. I like to use hazelnut and pistachio pastes. Mix the nut paste 50/50 with tempered liquid couveture and it's ready to pipe into molds, or pour it out into a frame, let it harden, pain the bottom with couveture and cut into desired shapes, and you can enrobe each piece.

Yeah, lavender makes me think of soap, but then, so does cilantro too. Some of my wilder bon-bons include passionfruit, Pommegranate (Chick-magnet supreme, don't know why, don't care, they sell!) Strawberry-blkack pepper, mango-jalepeno, and chai tea.

In other words, Sky's the limit when you choose your flavouring
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post #6 of 6
7/31/08 at 10:31pm
milk chocolate and peanut butter
"" "" "" and ginger and apricot
"" "' "' "' and crushed or dried pineapple and white rum with a little grated coconut
"' "" "' sesame seeds and molasses
"" "" "" crushed walnuts and maple syrup
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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