Hasta La Ideas

Since Christmas is approaching, we’ve been looking at the possibilities of making our own chocolate candies this year. To that end we’ve been studying the delicious Chokladpassion (SEK 102:-) by Sweden’s number one dessert chef Jan Hedh (photo by Klas Andersson) and learning some really useful stuff. One being that correct temperatures are essential in all work with chocolate. To prepare milk chocolate and white chocolate, for instance, temperatures should not exceed 48°C (F 118.4°) and definitely never go over 54°C (F 129.2°) since this will ruin the chocolate. You could use an ordinary oven thermometer, but today we found this combo spatula and thermometer that we found ourselves wishing we had. It’s USD 18:99- on Amazon and it’s on our wish-list from now on.brbr
Note: We’ve mentioned Jan Hedh’s book in this post, but that book, however excellent, will be of little value to you if you don’t read Swedish. For our English speaking readers we might suggest another book that we believe is will do the job just fine. This book is Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate- and it’s written by Robert Steinberg and John Scharffenberger. It’s USD 23.10 on Amazon. Enjoy! /Ed.brbr