Ginger creams
Christine France suggests using simple chocolate molds to give your chocolates a highly professional finish. She suggests: "Polishing the molds thoroughly with a soft cotton cloth results in really glossy chocolates that are relatively easy to remove. If they do stick, put them in the fridge for a short time, then try again. Don't chill them for too long or you may dull the surface of the chocolate."
Yield:24 chocolates
Ingredients
- 300g. bittersweet chocolate, finely chopped (2/3 for shells, 1/3 for filling)
- 3 tbsps. heavy or whipping cream
- 2 tbsps. cognac
- 1 tbsp. preserved ginger syrup
- 4 pieces of preserved ginger, finely chopped
- Crystallized ginger, to decorate
Method
- Polish the inside of about 18-20 chocolate molds with a soft cloth.
- Melt about two-thirds of the chocolate in a heat proof bowl over hot water, then spoon a little into each mold. Reserve a little of the melted chocolate for sealing the creams. Using a small brush, paint the chocolate up the sides of the molds to coat them evenly, then invert them onto a sheet of wax paper and let set.
- Melt the remaining chocolate, then stir in the cream, cognac, ginger syrup and chopped ginger, mixing well. Spoon into the chocolate-lined molds.
- Warm the reserved chocolate if necessary, then spoon a little into each mold to seal. Leave in a cool place (not the fridge) until set.
- To remove the chocolates from the molds, gently press them out onto a cool surface. Decorate with small pieces of crystallized ginger.
Chocolate Ecstacy © 1996 Christine France. Photo © Lorenz Books. All rights reserved.