Recipe: Le Jardin De Couers
- 1/2 cup Chopped Dried Apricots
- 1/4 cup Chopped Candied Ginger
- 1/2 cup Chopped Candied Orange Peel
- 1/2 cup Whole Roasted Almonds (no salt)
- 1/2 cup Whole Shelled Roasted Pistachio Nuts (no salt)
- 1 pound Dark Chocolate (your favorite to eat, preferably 70% cacao or more)
Using tempered chocolate. Pipe chocolate directly into heart shaped molds or pipe chocolate onto waxed or parchment paper, 2-4 rows at a time. Jiggle to remove bubbles.
Decorate w/ 1 each of the fruits and nuts Let set in cool location. Store in airtight container at room temperature and product can be enjoyed over several weeks.
Note: Tempering or precrystallizing is to get the cocoa butter and chocolate in the most stable form - known in the industry as V form. This produces the characteristic "snap" when you bite into it and a shiny (molded) or satin (enrobed) finish. Well tempered chocolate also does not immediately melt in your fingers. Unstable or untempered chocolate has a melting point of 65F. Tempered chocolate has a melting point of 95F. Generally the process of tempering is melting the chocolate including all of its fatty acid crystals by heating the chocolate to 110-131F. Next we form seed crystals by cooling the chocolate to between 79-84F while continuously stirring (to ensure even temperature). Lastly, we warm the chocolate back up to melt unwanted crystals and hold temper. This is between 89-90F for dark chocolate and 86-87F for white and milk.
Pipe chocolate directly into heart shaped molds or pipe chocolate onto waxed or parchment paper, 2-4 rows at a time. Jiggle to remove bubbles.
Decorate w/ 1 each of the fruits and nuts. Let set in cool location. Store in airtight container at room temperature. Will last several months.
San Francisco International CHOCOLATE SALON:
The largest major chocolate show on the West Coast takes place this Spring at the 3rd Annual San Francisco International CHOCOLATE SALON, Saturday March 21st, 2009 at the Fort Mason Center's Herbst Pavillion in San Francisco. Chocolate aficionados, fanatics, buyers and journalists can experience the finest in artisan, gourmet & premium chocolate in one of the world's great culinary metropolitan areas.
10:00am - 6:00pm, Saturday
The Third Annual San Francisco International CHOCOLATE SALON participants include over 50 chocolatiers, confectioners, wineries and other culinary artisans, such as: Amano Artisan Chocolate, Jade Chocolates, Coco-luxe Confections, Sacred Chocolate, Guittard Chocolate Company, Saratoga Chocolates, Marti Chocolatt, The Tea Room chocolate, Ghirardelli Chocolate Company, Poco Dolce, Coco Delice Fine Chocolates, Chocoholics Divine Desserts, The San Francisco Chocolate Factory, Schoggi, Rushburn Toffee Company, Choclatique, TCHO, The Xocolate Bar, Neo Cocoa, Kikas Treats, CJ's Bitz, Edible Love Chocolates, Sterling Confections, Happy Chocolates, Jeanne's Fudge, Socola Chocolatier, Dolce Bella Chocolates, William Dean Chocolates, Dove Chocolate Discoveries, D' Sweets, Tifa Chocolate, Serendipity! Brownie Truffles, Vermeer Dutch Chocolate Cream Liqueur, Quady Winery, Sol Rouge Winery, VIE Winery, Akaroa Winery, Gus Soda, Loft Organic Liqueurs, Rigolo Cafe, Omnivore Books, Sweet Beauty Organic Chocolate Spa, Farm Fresh to You, PlayFirst's Chocolatier Games (Decadence by Design), Le Creuset, Swissmar, Putumayo World Music, Chocolate Television, The New York Times and TasteTV,, and many more. All this in over 30,000 square feet of Chocolate, Wine and Confections.
>> LINK: San Francisco International CHOCOLATE SALON
About Saratoga Chocolates:
Local, Fresh, Handcrafted. Our Chocolates are made with ingredients produced or grown locally with no preservatives. Taste the difference! Handcrafted using both classic and modern flavors. We make over 30 different truffles, caramels, and nut based chocolates. Available at our store in Saratoga, online, and at select specialty stores and wine bars in the Bay Area.
Saratoga Chocolates
14572-B Big Basin Way
Saratoga, CA 95070
408-872-1431
>> LINK: Saratoga Chocolates
About Mary Loomas:
After 20 years in high tech as a Finance controller, Mary decided to pursue her passion for cooking and chocolate. She trained internationally, studying at Valrohna's Ecole Grand Chocolat in France and opened Saratoga Chocolates in October 2005. Mary teaches professional chocolate making as well as home chef courses at her shop in Saratoga. Mary insists on using local ingredients in her products.
