Okay, I know Halloween is over now, but I couldn’t resist sharing this recipe for Chocolate Meringues. I mean, look at them. Don’t you just want to indulge?
What was your favorite Halloween candy/chocolate/baking recipe? Did you try something new? Find something amazing? Be sure to share it with us via email or on Facebook, Twitter, or Pinterest. We always want to know what’s going on with you.
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And in the meantime, check out this one. It’s from a book entirely on chocolate couture. It doesn’t get much better than that.
Excerpted from Couture Chocolate by William Curley (with photography by Jose Lasheras)
This is such a simple dish, made using the traditional French method.
Makes about 24 mini meringues
120 g (4¼ ounces) egg whites (about 6 eggs)
180 g (6 ounces/¾ cup) caster (superfine) sugar
60 g (2 ounces/generous ⅓ cup) icing (powdered/pure) sugar, sifted
15 g (½ ounce/1 tablespoon) cocoa powder
20 g (¾ ounce) cocoa nibs, roughly chopped
500 g (1 pound 2 ounces) tempered dark chocolate, for dipping
Preheat the oven to 110°C (225°F/gas mark ¼) and line a baking tray (sheet) with silicone (baking) paper. Put the egg whites in the bowl of an electric mixer and whisk on a slow speed, gradually adding the caster
(superfine) sugar and increasing the speed. Continue to whisk until stiff peaks form. Carefully fold in the icing
(powdered/pure) sugar and cocoa powder—do not overwork the mixture.
Spoon into a piping (pastry) bag, snip a hole in the end and pipe 3.5 cm (1½ inch) bulbs onto the tray. Sprinkle with cocoa nibs and bake for 1½ hours, lowering the oven to its lowest setting (or leaving the door slightly ajar) halfway through baking. Leave to cool and then dip the bases in tempered chocolate.
And because I just can’t help myself, here are my favorite chocolate pictures from this delectable, must-own, food porn book.
And without further ado….
Couture Chocolate first examines the origins of one of the world’s most popular foods—explaining the method of creating chocolate, how its quality depends to a large extent on the variety of bean used, and the differences between plain, milk and white chocolates. It reveals how some of today’s most popular flavors—such as vanilla and chile—were those favored by the pioneering Aztec chocolatiers centuries ago. In the chocolate master class, William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavors like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it’s time to tackle some of his incredible creations.