A simple tasty recipe worth of gift giving during the holidays.
From Denny: With the holiday season approaching, how about trying out a few new recipes to give as gifts or delight your guests when entertaining? I'm always up for a new recipe when it comes to chocolate delights! :) This gem of a recipe comes from the folks over at the Culinary Institute of America. Their cookbook is linked to Amazon Books where you can save on the retail price if you decide to purchase it.
I have a veritable library of wonderful cookbooks. Cookbooks are a fun way to get inside the head of a culture if you are exploring ethnic food. Cookbooks from professional organizations like this one are a great way to find out just how much you do know and fill in the blanks with valuable information.
From: Chocolates and Confections at Home with The Culinary Institute of America
Makes: 48 pieces
Skill level: 2
The nontraditional combination of sesame and chocolate is brought to life with the addition of ginger. Fresh ginger gives the best results.
4 oz (1/2 cup) Heavy cream
1½ oz (2 tbsp) Light corn syrup
1 oz (1/4 cup) Ginger, peeled and grated
1 oz (2 tbsp) Tahini
8 oz (1 1/3 cups) Dark chocolate, pistoles or chopped in ½-inch pieces
1 tsp Toasted sesame oil
1/2 oz (2 tbsp) Chopped crystallized ginger (optional)
12 oz (2 cups) Dark chocolate or dark compound coating, chopped in ½-inch pieces, for dipping
Toasted sesame seeds or finely chopped crystallized ginger, for garnish (optional), as needed
1. Line a 9 × 13–inch baking pan with parchment paper.
2. Combine the cream, corn syrup, and grated ginger in a 2-quart saucepan and bring to a boil.
3. Remove from the heat. Add the tahini and chopped dark chocolate or pistoles to the cream and stir until smooth and homogeneous.
4. Stir in the sesame oil.
5. Strain the ganache through a fine-mesh strainer.
6. Stir the crystallized ginger into the ganache, if desired.
7. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
8. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
9. Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.
10. Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.
11. When all of the ganache has been scooped, roll each portion by hand into a round ball.
12. Melt and temper the chocolate for dipping using the procedure on page 36. If using compound coating, follow the heating instructions on the package.
13. Dip the ganache centers in the tempered chocolate or compound coating using one of the techniques illustrated on pages 44 and 45.
14. After dipping, but before the chocolate sets fully, garnish with toasted sesame seeds or finely chopped crystallized ginger as desired.
Keys to Success:
• Make sure the ganache has enough time to firm in the refrigerator.
• An hour is a good guideline, but it is okay to leave it longer, even overnight if desired.
• Resting the ganache after mixing allows it to harden slightly, which makes scooping much easier.
Chocolates and Confections at Home with The Culinary Institute of America
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