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Post by etalococh on Jan 29, 2020 17:27:52 GMT -5
Hi all,
I'm trying to recreate that classic american style cream center. Something you would find in any old school box of chocolates. Ideally just the generic base that I could then add flavor to. Nor artificial extracts, real ingredients.
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Post by Chip on Feb 1, 2020 12:26:17 GMT -5
etalocochDo you mean a ganache creamy center? Or do you mean a fondant creamy center? Ganache is really easy: for a thicker ganache use 1 part dark chocolate to 1 part cream. The chocolate should be cooled. Cut in to chunks. Heat the cream just until you see bubbles forming. Pour hot cream over chocolate. Cover with plastic wrap. Let sit for 5 or so minutes. Then stir. At first it will look terrible, but after a little stirring it will turn into a nice, creamy, smooth ganache. Then add any flavoring oil you would like. For a thinner ganache use 1 part chocolate to 2 parts cream.
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Post by japenvape on Aug 5, 2021 9:42:51 GMT -5
I'm not sure if this is the *exact* cream center you are referring to but the youtube channel "Hercules Candies" has a recipe that's basically sugar, Glucose, water, invertase, and flavoring oil The procedure is a bit *involved* but its a base that you can mess with Make syrup from 1/2c water, glucose 200g, sugar 400g boil to 240f (water amount doesn't matter much as in order to reach 240f only a specific amount of water *if any at all* will be left) pour syrup into bowl of a stand mixer let cool 5-6 minutes and add 1 tsp of your invertase mix until the mixture appears "creamy" and opaque ~6 minutes(I'm not too sure when to stop myself) meanwhile prepare your starch molds in a large container or sheet tray lay out your cornstarch in an even layer (this step takes a bit of starch to fill your container and allow for molds to be sufficiently deep) to create molds use an ice cube tray or the bottom side of a thin plastic chocolate mold to indent the surface of the starch to hold cream pour cream base into double boiler and melt to workable syrup, add any flavoring you wish to your personal tastes, just add mix taste, add mix taste(go crazy! I've seen them do peanut butter, peppermint,get creative!) drop the fluid cream into the molds with a funnel and stick or a gravy separator or just spoon/pour them in (optionally add dried fruits or whatever you feel would make a good addition) let creams set and unmold by sifting them out and dust off excess corn starch cover in tempered chocolate and now is the hard part, let the invertase do its magic and they should be ready after 2-3 weeks of course you could sneak one or two or three in that time but rest assured the longer you wait the better the invertase turns the soft texture into a more runny fondant like that of a cherry cordial
And that's the bulk of it, you can make vanilla creams which are an old school classic, you can make vanilla butter creams by adding maybe 1/4 stick of butter or more to taste, orange, rasberry, chocolate, you could even make your own peppermint patties using this recipe
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