Chocolate with Water

When it comes to making chocolate, water is the enemy and the main cause of bacterial growth. The lower the water activity level, the less likely bacteria will grow. Bacterial growth equals mold. This is especially true for chocolates and confections made without the addition of preservatives. This does not mean that all moisture must be removed from these chocolates. It simply means that moisture content must be controlled.

It is difficult to predict the shelf life of any preservative-free product. Proper storage plays a large role in extending that life. Unless stated otherwise, the chocolates and confections in this book should be stored in an airtight container at 60F to 65F (15.5C to 18.3C) for no longer than two weeks.

Chocolate with Vanilla

Whenever possible, use fresh vanilla beans. There are two types of vanilla beans on the market: Bourbon and Tahitian. If you can find both types, try each one to determine which you like best. I prefer using a combination of two parts Bourbon to one part Tahitian. If you must use vanilla extract, make sure it is all-natural, not imitation. Keep in mind that by using an extract you are adding water to the recipe, which increases your chances of bacterial growth.

To remove the seeds from a vanilla bean, first slice the bean in half lengthwise. The simply run the blade of a paring knife from one end of the split bean to the other, while applying firm pressure to the blade. The seeds will mond up on the blade of the knife.

Chocolate with Spices

If you are not familiar with any particular brand of spices, buy the same spice manufactured by a few different brands and taste them side bu side. A good spice to taste test is cinnamon. If it creates a slight amount of heat on your tongue and tastes peppery, that means it is fresh. You can then assume that the spice company purchases good-quality cinnamon sticks and turns its product over quickly. Chances are, other spices made by the same company will be equally good.

Flavored Salts

I have recently noticed gourmet stores and catalogs carrying a variety of flavored salts. Many of these are also different colours, ranging from light green to a deep, dark red.

Chocolate with Salt

To salt or not to salt? Salt naturally brings out the flavor of the medium that is being used and this holds true for chocolate. One of my favourite combination is a bitter caramel made with Sel de Guerande. this is a sea salt hailing from Brittany, on the northwest coast of France. I prefer sea salt instead of iodized salt as it contains less sodium, meaning it has a less medicinal flavor. Look for sea salt that is packed with a small amount of moisture to ensure its freshness, and once opened keep it in an airtight container.

Chocolate with Oils and Natural Flavorings

When flavoring a ganache or any type of chocolate confection, use only all-natural flavorings or oils, never artificial products. A wide selection of culinary-grade all-natural flavoring and oils are readily available through gourmet or specialty stores of via the internet. Almost any flavor you want can be found in an oil-base form, and most are priced within reason. All-natural flavorings tend to be more expensive than artificial but are worth every penny. Try the same flavor in a few different brands to see which one you prefer. With oils and natural flavorings, you might find that you prefer using a variety of brands to get a variety of results.

Chocolate with Nuts

Tree fruits, commonly referred to as nuts, are one of the earth's greatest gifts. Different nuts work well with different chocolates depending on their flavor profiles and fat content. For example , oily nuts work well when making pralines, as oil is needed to create a smooth consistency.

Nuts are very versatile ingredient. They can be pureed into cream, adding flavor to a ganache; made into a nut paste for added texture; or crushed and used for decoration on the outside of a chocolate. Always use unsalted nuts and be sute to remove any shells. If possible, buy nuts that are hot-air toasted. If you can't find those, buy raw nuts and toast them in the oven until their center is a deep, dark golden brown. This brings out the full, natural flavor of the nut. Toasted nuts always have more flavor than raw nuts. Try not to buy fried nuts. as frying changes the flavor, adds unwanted oils, and can cause the nuts to ho rancid more quickly. Leftover nuts should be stored in an airtight container in the refrigerator.