tag:blogger.com,1999:blog-363893192024-03-12T21:40:54.612-07:00LOVE TUSCAN CHOCOLATEa small taste from some of the BEST in Tuscany"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-36389319.post-14759768537201570152007-11-24T01:26:00.000-08:002007-11-24T01:34:12.739-08:00Luca Mannori's Chocolate Spread<div style="text-align: center;">This is probably one of my favorite products Luca makes.<br />Just in time for Christmas!<br /><br /></div><br /><br /> <p class="MsoNormal"><span style="" lang="EN-GB"><span style="font-style: italic;font-size:180%;" ><span style="font-weight: bold;">Cremosa 2003</span></span><o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB"><span style="font-size:85%;"><span style="font-style: italic; font-weight: bold;">With olive oil and sea salt</span></span><o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB">750 gr bittersweet chocolate 55%<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB">750 gr hazelnut paste<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB"><span style=""> </span>70 gr Cocoa powder<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB">350 gr olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB"><span style=""> </span>2 gr sea salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB">Dissolve the cocoa powder in the olive oil.<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB">Add the hazelnut paste and chocolate.<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB">Temper<span style=""> </span>it all and then add the sea salt.<o:p></o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="" lang="EN-GB">Jar the cream and keep in a cool place away from light.<o:p></o:p></span></p>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-36389319.post-30923525888927168662006-12-27T14:11:00.000-08:002006-12-27T14:16:40.979-08:00belgium - chocolate paradise!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfcr_NGDv7g2G_V0mmve9VEr2A8LqJnSI0BnEw9iUhg0vdrj3RIQnb8LKd3s_PdjFjI4jeLUpl7CuCk6solgMR5O0xXGfaG_H7FXBpcjx9vhAhSg6Pu2uCPu0LObxpKU8cvY/s1600-h/100_3843.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfcr_NGDv7g2G_V0mmve9VEr2A8LqJnSI0BnEw9iUhg0vdrj3RIQnb8LKd3s_PdjFjI4jeLUpl7CuCk6solgMR5O0xXGfaG_H7FXBpcjx9vhAhSg6Pu2uCPu0LObxpKU8cvY/s320/100_3843.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5013333234568924786" /></a><br />I don't know about you guys.. but I still haven't finished my chocolate from the tour!<br /><br />SO so when I recently went to Belgium, with a chocolate store on each corner.. one better than the other.. I walked by!<br /><br /><br />this chocolate fountain.. holds 35 kili of chocolate about 70 pounds!!!<br /><br />I did go into Piero Marcolini's shop at the Sablon in Brussels. <br />Looks more like tiffany's than a chocolate shop!<br /><br />All very elegant.. and had fabulous caramels.. with ginger, passion fruit, pineapple and chocolate in the box. So good I ate one box while there and had to buy another!<br />Hot chocolate better ( thicker ) in Florence..<br /><br />Best wishes for a fabulous 2007!"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com3tag:blogger.com,1999:blog-36389319.post-1163581063739433982006-11-15T00:56:00.000-08:002006-11-15T00:57:43.746-08:00Luca's Licorice GanacheNicole asked for this recipe.<br /><span style="font-weight:bold;"><br />Licorice with star anice</span><br /><span style="font-style:italic;">Luca Mannori</span><br /><br /><br />400 gr heavy cream <br />12 gr pure licorice powder <br />( licorice is a plant that can be dried and then turned into powder) I think perhaps if you cannot get the licorice “sticks” infuse the cream with candy? I know that is what they do for Vodka!<br />65 gr inverted sugar<br />10 gr star anice<br />625 gr Milk Chocolate 35%<br />125 gr softened butter ( pomata, softened and lightly whipped)<br /><br />175 gr Bittersweet chocolate 55%<br /><br /><br /><br />Heat the cream to 18C add the star anice and licorice to infuse.<br />Let sit for 12 hours.<br /><br />Reheat,filter pressing to release the essences.<br /><br />Pour the cream onto the chopped milk chocolate a little at a time. Do not incorporate air.<br /><br />Then add the butter in small batches.<br /><br />Pour the mixture into the mold. <br />Let set and cut with guitar.<br /><br />Cover with bittersweet chocolate and decorate.<br /><br /><br /><br />I will send a foto of licorice later today! try your health food store!"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-36389319.post-1162754164604797282006-11-05T10:26:00.000-08:002006-11-05T11:16:04.673-08:00BICERIN<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2750/204/1600/100_2743.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2750/204/320/100_2743.jpg" alt="" border="0" /></a><span style="font-weight: bold; font-style: italic;">Bicerin at Bicerin</span><br /><br /><br /></div> From Torino... on my chocolate tour!!!<br />Always working.<br /><br />I had promised Fred to go to Bicerin and have a Bicerin...<br /><br />There are several ways to serve it, they say that the larger glass ( bicerin means small glass, bicchierino in Italian) is their signature drink.<br /><br />Often served in smaller glasses.<br /><br />Of course the recipe is a secret, but it is hot lightly sweetened coffee, with Italian hot chocolate poured in on top, the topped with lightly whipped cream ( as for irish coffee).<br /><br />Enjoy!"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com2tag:blogger.com,1999:blog-36389319.post-1161989775206473762006-10-27T15:55:00.000-07:002006-10-27T15:56:15.213-07:00Paul De Bondt's Chocolate MousseFrom Paul deBondt, Fred has written down the chocolate mousse recipe:<br /><br />Chocolate Mousse: (less sugar) <br />1Kg Cream (35% fat) <br />1Kg 70% Chocolate (I have a note about 40-42% cocoa butter) <br />600g Whipped cream <br /><br />1) Make ganache with initial cream and chocolate <br />2) cool slightly but still needs to be warm <br />3) whip the rest of the cream until you have soft, shiny peaks <br />4) add ganache to whipped cream and mix vigorously <br />5) when mixture is less than or equaled to 30 degrees C (still liquid and not too stiff) pour into mold or container <br />6) refrigerate for ~ 2hrs and it's ready <br /><br /><br />sound right???"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com1tag:blogger.com,1999:blog-36389319.post-1161699518108921812006-10-24T07:12:00.000-07:002006-10-25T10:53:29.336-07:00A gift from SanjaraFrom our own Sanjara, her recipe for the encrusted liquid filled chocolate.<br />(her brother is better!!!)<br /><br />and another ganache recipe!<br /><br />Thanks San !<br /><br /><br /><span style="font-weight: bold;">CRUST LIQUEUR</span><br />Definition<br /><br />Crust liqueur products are chocolates with a liquid filling. The filling may contain alcohol. These products typically consist of a thin sugar crust containing a saturated flavoured sugar solution. The sugar solution consists of<br /><br />- Sugar, water and alcohol<br />- Sugar, water, flavours and acidic additives<br />- Sugar, water and red wine.<br /><br />These centres are usually covered with chocolate.<br /><br />Requirements regarding the ingredients<br /><br />Sugar<br /><br />To ensure a proper crust, only pure sugar should be used. i.e. it should consist of minimum amount of ash, invert sugar and minerals.<br /><br />Water<br /><br />The sugar is dissolved in water. The main function of the water is however the formation of a saturated solution with sugar and alcohol. The water must be of the quality of drinking water with a ph. of 6.5 or 7.<br /><br />Alcohol<br /><br />Crust liqueurs mostly contain pure products rather than extracts. The spirits should have an alcohol content of a minimum of 60% volume otherwise the formation of crust is difficult.<br /><br /><br />Acidic acids<br /><br />Acidic additives are also used as they carry flavours well and have a cooling effect.<br />Acids such as citric acid can be used.<br /><br />Moulding powder<br /><br />Generally corn or wheat starch with minimum gluten content is used. The wheat starch should be heated to temperature between 30ºC - 50 ºC with a blow drier.<br /><br /><br />RECIPES<br /><br />SUGAR CRUST WITH BRANDY<br /><br /><br />Formulation<br /><br />750gms sugar<br />250gms water<br />200gms brandy – 60%vol.<br /><br />Method<br /><br />1. Dissolve sugar in water and cook to 112ºC<br />2. Cool to 100 ºC<br />3. Add brandy and mix carefully<br />4. Deposit into starch (starch temp should be around 45 ºC.)and sieve starch to cover the centre<br />5. Turn over after 3 hrs carefully without damaging the crust<br />6.Leave in starch for 24 hrs for drying<br />7. Sieve from starch and brush away the excess starch. enrobe in chocolate<br /><br /><br /><br />SUGAR CRUST WITH KIRSCH OR RUM<br /><br />Formulation<br /><br />1000gms sugar<br />400gms water<br />200gms kirsch 60% vol OR rum 60%vol<br /><br />Method<br /><br />As above<br /><br /><br />SUGAR CRUST WITH RED WINE<br /><br />Formulation<br /><br />750gms sugar<br />250gms water<br />150gms red wine 67-70% vol<br />50gms sugar<br /><br />Method<br />1.dissolve sugar in water and cook to 114 ºC<br />2.cool to 110 ºC<br />3. dissolve icing sugar in red wine and filter to remove particles<br />4. mix wine mixture carefully with sugar syrup<br />5. deposit into starch( starch temp 25 ºC- 40 ºC) and sieve starch to cover the centre<br /><br />6. Turnover deposited crust carefully after 4hrs (turnover is done to give an even distribution of sugar crust. Turnover is usually done with a string or thread to avoid breaking of deposited crust)<br />7. leave in starch for 24hrs<br />8. sieve brush and blow to remove starch<br />9. Enrobe in chocolate.<br /><br />ALCOHOL FREE SUGAR CRUST LIQUEUR.<br />Formulation<br />750gms sugar<br />250gms water<br />12cc citric acid<br />1cc fruit flavour or 15cc fruit juice<br />Method<br />1. Dissolve sugar in water and cook to 109 ºC<br />2.Cool syrup to 65 ºC<br />3. Add 12cc of citric acid<br />4.Add fruit flavour<br />5. Deposit in starch (starch temp. 30 ºC) and sieve starch to cover the centre<br />6. Turnover after 3hrs<br />7. Leave in starch for 24hrs.Sieve, brush blow and then enrobe with chocolate<br /><br /><br />GANACHE<br />formulation<br /><br />600g whipping cream(35% fat)<br />20 g of instant coffee( i prefer dark roast)<br />5 - 10g of nutmeg (depending upon the palate)<br />600g hazelnut praline paste<br />70 honey( u can try maple syrup)<br />1000g milk chocolate ( 40% cocoa)<br /><br /><br />for the bases and covers<br />100g roasted sesame seeds<br />170g milk chocolate<br /><br />method<br /><br />first prepare the bases and covers.<br />blend the roasted sesame seeds and the tempered milk chocolate<br />spread the mixture out thinly on a silicon mat<br />cut round discs for the base and covers when it begins to harden.<br /><br />bring cream nutmeg and coffee granules to boil, and let the infusions seep<br />for 3 hrs minimum.<br />set the kitchen aid with paddle attachment and aerate the praline for 1 min<br />on speed 3<br />pour the cream mixture onto the praline in 3 to 4 inclusions and mix till<br />incorporated on slow speed.<br />fold in the honey and chocolate with the spatula gently.. combine into a<br />homogeneous mass. pipe with nozzle no. 10 0r 12 into round balls on the<br />base.<br />lay the covers and press them flat.<br />enrobe with dark chocolate.( i prefer grand cru madagascar(60%) coz of its<br />fruity and spicy notes)<br /><br />finish with ur signature note"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-36389319.post-1161635553614219152006-10-23T13:31:00.000-07:002006-10-23T13:32:33.620-07:00Luca's Balsamic ganachediane has already tried the olive oil ganache with great success and asked for the balsamic.<br /><br />here you go!<br /><br /><span style="font-weight: bold; font-style: italic;font-size:130%;" >Luca Mannori’s Balsamico al Miele</span><br />Honey and Balsamic vinegar Ganache<br /><br />400 grams heavy cream 35% minimum fat content<br />1 gram fresh rosemary<br />1/2 lemon zest<br />100 grams of honey ( strong such as chestnut)<br />500 grams bittersweet chocolate 55%<br />100 grams salted butter<br />80 grams Traditional BalsamicVinegar<br />80 grams Glucose ( 38 DE)<br /><br /><br />1. Boil the cream and infuse the lemon and rosemary for 20 minutes. Filtare, pressing well on the lemon and rosemary to get all the essential oils.<br /><br />2. Add the honey and glucose and let lightly simmer.<br /><br />3. Drizzle the hot cream onto the chopped chocolate, stirring but not incorporating air.<br /><br />4. Add the butter, softened and lightly whipped, a little at a time and the balsamic vinegar.<br /><br />5. pour into mold and let sit 24 hours.<br /><br />6. Cover with chocolate 55% .<br /><br /><br />Serve with Kenya Tea sweetened with the same honey.<br />( there is also an ancient fermented honey drink, Idromiele that he suggest serving with the chocolate."Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-36389319.post-1161625345954998032006-10-23T10:31:00.000-07:002006-10-23T10:44:49.466-07:00Luca Mannori<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2750/204/1600/100_1884.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2750/204/320/100_1884.jpg" alt="" border="0" /></a><br /><span style="color: rgb(204, 204, 204);">From Luca we got lots of inspiration, on both chocolates and his dessert presentation.</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);">I especially LOVE the chocolate spreads and think that it would be a great money maker.</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);">Here is a start for your homework!</span><br /><br /><br /> <span style="font-style: italic; color: rgb(204, 204, 204);font-size:130%;" ><span style="font-weight: bold;">Cremosa 2003/All’olio d’oliva e sale</span></span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);font-size:85%;" ><br />Luca Mannor’s Chocolate spread with EVO and salt<br /><br /></span> <span style="color: rgb(204, 204, 204);">For 8 - 250 gram jars. </span> <span style="color: rgb(204, 204, 204);"><br />About 8 cups.</span><span style="color: rgb(204, 204, 204);"> </span><br /><br /><br /><span style="color: rgb(204, 204, 204);">750 grams fondente 55%</span><br /><span style="color: rgb(204, 204, 204);">750 grams hazelnut paste</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />70 grams cocoa powder</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />350 grams EVO</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />2 grams sea salt ( large flakes)</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br /><br />1. Mix the cocoa in the olive oil.</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />2. Add the hazelnut paste and the melted chocolate, temper it all and add the salt at the end.</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />3. Pour into jars. Keep in a cool and dark place.</span><span style="color: rgb(204, 204, 204);"> </span><span style="font-weight: bold; font-style: italic; color: rgb(204, 204, 204);font-size:130%;" ><br /><br /><br />Luca’s chocolate glaze for cakes<br /></span><span style="color: rgb(204, 204, 204);font-size:130%;" ><span style="font-size:85%;">the fabulous dark chocolate glaze on his cakes<br /><br /><br /></span></span><span style="color: rgb(204, 204, 204);">150 grams sugar</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />250 grams water</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />100 grams heavy cream ( 35%)</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />150 fruit gelatin ( maybe he means like an apple jelly)</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />80 grams glucose</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />60 grams cocoa</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />7 grams gelatine</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br /><br />1. Place the gelatine in cold water to bloom.</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />2. Mix everything else together.</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />3. Heat to 105 C.</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />4. Turn off the heat and add the gelatin ( if you are using sheets, squeeze out the water.)</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br />5. Stir and keep hermetically in the fridge.</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);">6. Use after tempering.</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br /><br /><br />This recipes are translations from the book, I think he means to bring back to temperature for the glaze,not to temper like chocolates.</span><br /><br /><br /><span style="color: rgb(204, 204, 204);">I don’t see his recipe for the Setteveli cake, the 7 layer cake he won the championship with,so will have to go back and eat it..and check out the 7 layers!</span><span style="color: rgb(204, 204, 204);"> </span><span style="color: rgb(204, 204, 204);"><br /><br />Tough job!!!</span>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com2tag:blogger.com,1999:blog-36389319.post-1161609908622567122006-10-23T06:03:00.000-07:002006-10-23T06:44:09.860-07:00Mattei- Brutti ma Buoni<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2750/204/1600/100_2561.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2750/204/320/100_2561.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2750/204/1600/100_2562.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2750/204/320/100_2562.jpg" alt="" border="0" /></a><br />Here is a home version of the wonderful Brutti ma Buoni we had at <a href="http://www.antoniomattei.com">Mattei</a>.<br /><br />I have some advice.. the third time is a charm usually for me.<br />The products we all cook with vary from place to place, egg sizes, sugar and almonds.<br /><br />If you find they are spreading too much, there are several things you can do.<br />Lower the heat.<br />Add more ground almonds or some flour.<br /><br />I think the Mattei version was sort of softly undercooked, rather wet still on the inside.<br /><br />Let's exchange results!<br /><br /><br /><br /><span style="font-weight: bold;">Brutti ma Buoni</span><br /><span style="font-size:85%;"><span style="font-style: italic;">Almond cookies- Mattei</span></span><br /><br />There are several versions of this cookie, most all almonds some with hazelnuts or walnuts added. There are two versions, soft like we had at Mattei and a twice cooked crispier version.<br /><br /><br /><span style="font-weight: bold; font-style: italic;">Soft</span><br />300 grams almonds ( toasted almonds give you a darker cookie)<br />30 grams bitter almonds ( or essence to taste)<br />70 grams rice flour ( or cake flour)<br />400 grams granulated sugar<br />6 egg whites<br /><br />1.Roughly chop the almonds in the food processor with the sugar.<br />2.Add the flour and the egg whites, lightly beaten, one at a time.<br />3. Cook on baking paper for 30 minutes at 180 C.<br /><br />Serve dusted with powdered sugar.<br /><br /><br /><span style="font-weight: bold; font-style: italic;">Crunchier</span><br />400 grams almonds, finely chopped<br />15 grams bitter almonds ( or add essence to taste)<br />300 grams sugar<br />5 egg whites<br /><br />1. Whip the egg whites, and add the sugar slowly.<br />2. Fold in the chopped almonds.<br />3. Cook in a sauce pan over medium heat, for about 30 minutes, the mixture will brown lightly.<br /> DO NOT STOP STIRRING.<br />4. Place on baking paper and bake 30 to 40 minutes at 180 C.<br /> ( leave room for spreading)"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-36389319.post-1161505105804229892006-10-22T00:54:00.000-07:002006-10-22T01:42:18.460-07:00Roberto Catinari<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2750/204/1600/robertocatinari.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2750/204/320/robertocatinari.jpg" alt="" border="0" /></a><br />Roberto Catinari with his long white beard, is sort of our Tuscan chocolate Santa.<br />Apprenticed out in Switzerland at the young age of 14, when he returned to his beloved Tuscany he began the Chocolate trends and was the first in the Chocolate Valley.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2750/204/1600/100_2142.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2750/204/320/100_2142.jpg" alt="" border="0" /></a><br /><br />Last year Roberto gave me his recipe for the sugar encased liquore filled chocolates.<br />here it is for you to try.<br /><br /><br /> <span style="font-weight: bold; font-style: italic;">Roberto Catanari's recipe for the liquore filled chocolates.</span><br /> <br /> <span style="font-weight: bold; font-style: italic;">His simple syrup was:</span><br /> <br /> <br /> <span style="font-weight: bold; font-style: italic;">Dissolve:</span><br /> <span style="font-weight: bold; font-style: italic;">1 kg of sugar ( 2.2 lbs) </span><br /> <span style="font-weight: bold; font-style: italic;">in 3 dl of water ( which is about 1 1/4 cups) a cup is 2.5dl</span><br /> <br /> <span style="font-weight: bold; font-style: italic;">Depending on the what liquore you are using is to what temp you cook the syrup.</span><br /> <br /> <span style="font-weight: bold; font-style: italic;">For a liquore that is from 38-60 proof take the sugar to 110C</span><br /> <span style="font-weight: bold; font-style: italic;">3dl of alcohol to 7dl of syrup</span><br /> <br /> <span style="font-weight: bold; font-style: italic;">A light sherry ( the Italian Vin Santo) is only about 16proof </span><br /> <span style="font-weight: bold; font-style: italic;">1 dl of whole grain ( everclear)</span><br /> <span style="font-weight: bold; font-style: italic;">2 dl vin santo</span><br /> <span style="font-weight: bold; font-style: italic;">7 dl syrup ( cook syrup to 112C)</span><br /> <br /> <span style="font-weight: bold; font-style: italic;">If you use a really strong liquore like a grappa which is 60 or 70 proof!!!!!</span><br /> <span style="font-weight: bold; font-style: italic;">The sugar only gets cooked to 108C</span><br /><br />They were made in the wheat starch (white boxes on the side)<br />The molds were plaster attached to a wooden stick which then rested on the side of the box.<br /><br />Once poured the filling rests all day to crystalize then is turned and enrobed the next day!<br />Good luck!<br /><br />In Italy there is also Pocket Coffee made with the same technique.<br />I am sure Sanjana also has the REAL recipe and tricks down for us!!!<br /><br /><span style="font-weight: bold; font-style: italic;">Roberto's Blend</span><br /><br /><br /><br /><a href="http://www.robertocatinari.it/">Roberto Catinari</a>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-36389319.post-1161429197864955792006-10-21T03:53:00.000-07:002006-10-21T04:20:53.556-07:00Giorgia Corsini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2750/204/1600/corsini.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2750/204/320/corsini.jpg" alt="" border="0" /></a><br />Here is the lovely letter from Mrs Corsini I was really moved by it ( but then you saw how easily moved I am!)<br /><br /><span style="font-style:italic;">Dearest,<br />I wanted to thank you, Mrs Williams and the students for the visit yesterday.<br />I had so much fun and it was stimulating to meet and discuss with people so different and interesting.<br />I hope that I was able to express how much pleasure your visit gave me and what passion, even in our small size,moves our small artisan business: I believe in fact, that besides the techniques, the recipes, the "secrets" the message that I wanted to give to the students was to show what feeds the fire and pushes us every morning , despite bureaucracy, problems, tough clients,and challenges, new things to experiment and try....<br />If i only expressed a small part of what I feel.. I am happy.<br /><br />Mille Grazie ( a thousand thanks) and a big hug!<br />Giorgia, Nicla, Daniela e Marisa</span><br /><br /><a href="http://www.brunocorsini.com/">Bruno Corsini</a><br />Piazza San Francesca, 42<br />Pistoia"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-36389319.post-1161426163553291522006-10-21T03:19:00.000-07:002006-10-21T03:29:45.166-07:00Ciao!Welcome to the blog space I have created to fill you in on what we did.. who we met and answer any questions.<br /><br />To start, I will<br /><ol> <li>translate the letter from Mrs. Corsini to the group</li> <li>put the recipe for Roborto Catinari's liquore filled chocolates</li> <li>the recipe for the brutti ma buoni almond cookies we had at Mattei's in Prato.</li> </ol><br />Anything else?"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com2