Tune into Food Friday this week when Ron Mancini of Mother Myrick's Confectionary in Manchester Center, Vermont, joins Ray Graf and others in the studio to talk about the art of making chocolate and candy!
1. For a richer, more chocolaty hot chocolate drink, use low fat Dutch processed cocoa and evaporated milk instead of high fat cocoa and whole milk.
2. Use a food processor to make silky smooth truffles. Using your favorite truffle recipe, place finely chopped chocolate in the food processor. Scald heavy cream together with your other ingredients. Pour over chocolate. Wait 30 seconds for the cream to start melting the chocolate. Pulse frequently until fully blended and the ganache has a high gloss.
3. Use a microwave to melt chocolate and still keep it in temper. Start with chopped tempered chocolate. Set microwave on 50 percent power for 30 seconds per pound of chocolate. Stir after each heating. Repeat until at least 80 percent of the chocolate is completely melted. Remove from microwave and stir the chocolate with a rubber spatula until the remaining pieces are melted. Test the temper of the chocolate by dipping a knife blade or metal spatula into the chocolate. If properly tempered the chocolate on the knife will dry with a good shine within five minutes. Use the chocolate for dipping or coating.