Coffee Caramels

by Eddy Van Damme on June 24, 2013

 

Coffee caramels

Caramels are much desired the world over and can be made in many different flavors. While vanilla and chocolate are the most popular ones, coffee pairs exceptionally well with the buttery tones of caramel.

The coffee caramels can be wrapped in cellophane as shown in On Baking, or can be dipped in milk or dark chocolate couverture and finished with a touch of fleur de sel, if so desired.

Coffee Caramel

A chewy caramel that does not stick to teeth.

1 x recipe Caramel candies, On Baking 3, page 730 1 x recipe
1.5 oz Coffee extract 45 g
 

 

  1. Prepare recipe as indicated. Add coffee extract at 245F (118C). Cook further until caramel reaches 245F (118C) again. For a firmer caramel cook a few degrees higher.

caramels

Artisanal Belgian Chocolate Truffles

by Eddy Van Damme on May 20, 2013

Belgian truffle recipe

Truffles can be made either by using heavy cream, chocolate and a sweetener or are made with butter, chocolate and a sweetener. Both can be delicious and have their own distinct characteristic. If you desire to make truffles with well pronounced flavor (from liquor, extracts, tea, coffee etc) then butter based truffles may be a good choice. The creamed butter mixture, which is consequently light and airy makes it possible for flavors to really shine through, which can be a challenge when using bitter chocolate.

These truffles are flavored with homemade coffee extract and sprinkled with nougatine.

Artisanal Belgian Truffles | Coffee Nougatine

       
       

Yield: 60 truffles

8. 5 oz Unsalted butter, best quality 250 g
3 oz Invert sugar 90 g
10 oz Dark Chocolate couverture (54%) 300 g
7 oz Milk chocolate (38% cocoa) 210 g
1.5 oz Coffee extract 45 g
1 oz Coffee liquor or dark Rum 30 ml
1 lb 8 oz Dark Couverture (54%-64%) 750
       
       
  1. Mix butter until creamy, add invert sugar and cream more.
  2. Melt first listed dark and milk chocolate to 95°F (34°C) and at this temperature to creamed butter. Mix well and add coffee extract and liquor and mix until combined.
  3. Let mixture set for approximately 30 minutes or until crystallization starts to take place.
  4. Pipe into even mounds. Sprinkle with very thin rolled pieces of nougatine. Do not place the truffles in a refrigerator. Let set in a cool area until fully crystallized, about 2 hours.
  5. Temper couverture chocolate as shown on this site and dip truffles, drop onto quality cocoa powder.
  6. Carefully roll the dipped truffles into cocoa powder ensuring not to stick the fork into the truffle itself.
  7. When firm shake off extra cocoa powder and place in a refrigerator. Serve at room temperature for full flavor experience.

Belgian truffles

 

 

Lemon Curd Plated

May 6, 2013

Lemon, lime or passion fruit curd can easily be turned into delicious desserts which are much appreciated by our customers. Curds made over Bain Marie can be a lengthy process which oftentimes keeps us from making it. The good news is that this formula allows for quick results with unsurpassed smoothness. Use it for sandwiching […]

Read the full article →

Ghent

April 22, 2013

Ghent, place of my birth. With thousands of you visiting chefeddy.com on a daily basis I thought it may be a good idea sharing something more than another recipe. After all, being in the food industry may spark an interest in visiting Belgium some day. Ghent Belgium is rated # 3 on National Geographic’s Travelers […]

Read the full article →

Easy Tiramisu

April 9, 2013

      When preparing desserts for huge events, having enough equipment can be an issue. Who has, let’s say 800 individual rings handy? Therefore I like to teach students ways of using ordinary equipment and yet, still obtaining stylish results. One example is featured here. A standard American type sheet pan is used to obtain […]

Read the full article →

Creamy Cheesecake

March 18, 2013

  Philadelphia Cream cheese is indeed one of the few cheeses which make it possible to create smooth, delectable and creamy cheesecake. However, using a large percentage of this type of cheese for the production of cheesecake, can result in cakes which tend to be a bit heavy for today’s consumer. Therefore I prefer to […]

Read the full article →

Cinnamon Swirl Raisin Bread

March 4, 2013

While I lived in Belgium I was puzzled why cinnamon was used in such large amounts in baked goods in the United States. Later I learned that the type of cinnamon used in North America and many European countries differ. American Pastry Chefs and Bakers mainly use Korintje and Vietnamese “Saigon” Cassia Cinnamon while many […]

Read the full article →

Candied Kumquat And Lime Curd Filled Toasted Hazelnut Shortbread

February 18, 2013

Toasted hazelnuts deliver an incomparable flavor to this shortbread. For optimum flavor, toast hazelnuts in a medium temperature oven until the heart of hazelnuts are golden brown. I do not advise to grind hazelnuts in a food processor without another ingredient present; it most often leads to hazelnut paste. Adding pastry flour to the toasted […]

Read the full article →

Valentines Desserts

January 31, 2013

Oftentimes Valentines desserts are shared and therefore I prefer flavors which will be adored by both love birds. Consequently a chocolate foie gras filled Mille feuille may not be the best choice here. If this particular dessert does not work for you check out the links below to my site for additional Valentine dessert options. […]

Read the full article →

Kumquat Pink Grapefruit Marmalade

January 14, 2013

Marmalades with fresh tasting and refined flavor notes can be very delicious on scones, toast, fillings for certain cakes etc. Combining varieties of citrus into marmalade can create most delectable results and I suggest being adventurous in creating your own. For this particular recipe I use in my opinion, two of some of the most […]

Read the full article →