Handmade Chocolate Truffles Galore - Christmas Hamper Bake Off

Keeping up my tradition of making Christmas hampers for family and friends, this past week has been rather chaotic in our kitchen !

Kathryn (my cousin) moved to Norfolk at the beginning of this month and has joined us as a full time staff member. Unaware of how much work needed to be done to create the hampers, she was quite keen on me roping her in for some extra assistance.

Home made and hand rolled fresh cream truffles are a real luxury. They are very different to store bought chocolates and generally have a much shorter shelf life - although they'll store 1 to 2 weeks if refrigerated, longer if you use long life cream.

As you can see - we made a LOT of truffles and unfortunately it turned out there were not even any left overs. I'm guessing there were around 180 truffles in total.

Truffles are actually quite easy to make - but this is time consuming and messy. If you can't bear getting sticky and messy, then making these may not be a project you will enjoy. However, if you can ignore that bit and prepared that chocolate WILL get everywhere, then the resulting chocolates look really good indeed.

A bit of pretty packaging really sets them off !

We'll be stocking the chocolate box inners, stock card to create them and Crafters Companion Boxer Tool, boards and Ultimate Companion Pro at www.siliconemoulds.com from January 2013.

The actual box is made using A4 card stock and a simple box making tool  - both of which we will also be offering for sale (including many card designs). The boxes are simple and easy to make and will really make the difference by giving the end product a very professional finish.

I'm currently in the process of noting down some sizes for boxes I'm making to fit around the various sizes of chocolate box inners. Hopefully I'll be able to do a pdf or tutorial post very soon showing both the finished boxes with the dimensions which will make it simple for blog followers to re-create these at  home.

In this finished box of 24 truffles, there are 4 different types : 

Whisky and honey in a milk chocolate shell

Sour cherry and dark chocolate rolled in cocoa powder

Malibu and toasted coconut in white chocolate

Coffee cream in a double thick white chocolate shell

To make the ganache fillings, you will need to scald some double cream by bringing it to the boil I like to add a tablespoon of corn syrup or  glucose to the cream. This helps extend the lifespan a little and but without affecting taste and helps the cream and chocolate emulsify for a smoother feel in your mouth.

Pour the scaled cream over some good quality Belgian chocolate. Allow the cream to melt the chocolate and then stir to combine. If the chocolate has not fully melted, carefully zap for a few seconds in the microwave if required.

Add any flavourings or add ins at this point and then allow to set. Setting can take several hours in the fridge (preferably over night) or an hour in the freezer.

Some ganaches will be softer than others, and the ratio that you use of chocolate to cream may depend on the chocolate brand and type. Dark chocolate is generally a 1 : 1 ratio of chocolate to cream. Use less cream for milk chocolate and less again for white. 

GANACHE INGREDIENTS 

Whisky and Honey - 300g of milk chocolate, 200g of double cream, 1 tablespoon of whisky, 1 tablespoon of honey

Sour Cherry and Dark Chocolate - 300g of dark chocolate, 300g of double cream, 1 teaspoon of liquid glucose, 4 tablespoons (about 100g) of sour cherry jam

Malibu and Toasted Coconut - 350g white chocolate, 120g double cream, 1 tablespoon of Malibu, 3 tablespoons of toasted dessicated coconut ( plus an extra tablespoon or two for sprinkling later ), 1 teaspoon of liquid glucose

Coffee Cream - 300g milk chocolate, 250g double cream, 1 x sachet of  Starbucks Vie instant ground coffee, 1 teaspoon liquid glucose

To make the ganache fillings, put the cream in a saucepan and bring to a simmer (stirring constantly) to scald.  Add the liquid glucose and then pour over the chocolate. 

Leave for a minute or so - the heat of the cream will start to melt the chocolate and then stir from the centre outward until all combined. When the chocolate has melted, add in the alcohol if using and any other extras (such as coconut or jam)

Allow to cool and then refrigerate until chilled until firm.

Take about 1/2 to 3/4 size teaspoon amounts of the ganache and roll into balls. NOTE - your hands need to be as cold as possible. This stuff is sticky and melts fast !

Dust your hands in either icing sugar (for dipping in any chocolate) or cocoa powder before rolling in milk / dark chocolate.

Refrigerate the balls until firm before dipping in tempered chocolate of your choice. 

After dipping, drizzle with contrasting melted chocolate, sprinkle nuts / coconut etc on top, or roll in cocoa powder for an intense chocolatey hit.

To make the tartan chocolate box shown, I used one sheet of A4 Tartan card stock and one sheet of A4 gold card stock. Trim the card to 21cm wide x 27cm long.

Use your Crafters Companion Boxing Tool and score the card for the box lid at 2.5cm all the way round. Turn the Boxing tool round and 2.5cm for the base on the gold card. The tool is specially designed for the box tops and bottoms to be a slightly different size so the two slot neatly together.

Fold the edges on the score lines and cut the corners as shown in the instructions for the Boxer tool. You will need to glue these or use double sided sticky tape. See my chocolate packaging video on Youtube for a demonstration of a box being made.

I used 2 x 12 cell chocolate blister packs inside this box. I cut out the front and put acetate behind.

Beef and Red Wine Casserole With Cheesy Leek Scone Topping

The holiday shut down is over and it's back to work tomorrow. Time for one last slow cooked meal. 

Apologies for the dire photo. The lighting is DREADFUL in our kitchen at home and taking photos of anything indoors in the evening is next to useless.

This is easily enough to serve 4 - 5 adults, so we'll be having reheats tomorrow and probably Tuesday too !

For the casserole

500g braising steak

600g carrots

2 large onions

1 large parsnip

250g mushrooms

4 tablespoons of flour

1/2 tsp cracked black pepper

3/4 tsp salt

500ml beef stock (water plus two stock cubes)

300ml red wine - I used Merlot

1 heaped teaspoon of Colemans English Mustard

1 heaped tablespoon dried oregano

4 tablespoons (about 80 > 100g) tomato puree

Toss the meat in the flour and brown all over. Set aside and cook the veg for a few minutes with a little liquid, followed by the onions and mushrooms. Add the stock, wine, herbs, mustard, tomato puree, seasoning plus any remaining flour and cook at about 140deg C fan oven in a covered container for about 1 hour. Remove the lid and cook for a further hour.

For the scone topping

315 g self raising flour

1tsp baking powder

1 leek (chopped, sweated in a pan with butter and cooled a little)

150g grated cheese

3 tablespoons olive oil

1 beaten egg

270ml milk

Add dry ingredients together followed by wet. Mix until just combined. 

When the casserole has cooked for a minimum of 2 hours, remove from the oven and spoon dollops over the top of the casserole. Return to the oven at 180deg C Fan for 15 > 20 minutes until done.

Mississippi Mud Pie - Recipe adapted from Hairy Bikers

 "Mummy..... Daddy and I would like Mississisisissippi Mud Pie."

"We saw it on the Hairy Bikers !" exclaimed Oliver.

Me - "Would you like worms with that ?"

Oliver - "It's chocolate mud Mummy - not real mud you know"

Poor Mummy had been busy and not got to see the programme, but it appeared Oliver and Daddy had. It's a rare occurrence that I get requests for specific recipes to be made, but no surprise that it should contain chocolate (and plenty of it).... By the time it was made and ready to eat - Oliver had mastered the art of pronouncing it !

Actually - this recipe is REALLY easy. Easy enough for a 4 year old to make - with a little assistance.

It's VERY rich and something like a cross between cheesecake and chocolate truffles.

Mississippi Mud Pie - adapted from Hairy Bikers

Recipe - serves approx 10

For the base : 

225g oreos

150g digestive biscuits

100g salted butter

Line a 10" tin or pie dish with foil.  The dish I used was terracotta.

Put biscuits in a bag and get a small child to bash to bits with a rolling pin (this kept Oliver occupied for ages.....). Mix in the melted butter and then press into the tin or dish, bringing the crumbs about 2" / 50mm up the sides. Chill in the fridge.

For the filling : 

80g milk chocolate

60g dark chocolate

135g butter

1 tsp espresso coffee powder

150g caster sugar

1 tsp black treacle / molasses

150ml double cream

25g cocoa powder

3 large eggs

For the topping : 

250mls double cream

1 tablespoon of icing sugar

1/2 tsp vanilla extract

25g approx of chocolate (grated, chips or made into pretty curls)

Melt the chocolate and butter together with the butter until combined. This can be done in either a double boiler or in the microwave.

Whisk the eggs, sugar and treacle until trebled in volume. Sift in the cocoa and espresso powders. Whisk in and then add the chocolate / butter in a stream followed by the cream.

Pour into the base and then bake at 160deg C fan / 180deg C for approx 30 > 40 mins until just firm.

Allow to cool.

Whip the double cream with the icing sugar and vanilla to soft peaks and use to garnish, with some chocolate curls Mummy made earlier :-)

Happy New Year ! 

Can't believe it's 2013 already....  After Oliver had a breakfast of mud pie (without a birthday as an excuse ...), we spent a chilly but dry afternoon wandering around Norwich.

Oliver spent his Christmas money on a rather large yellow crane (which is currently keeping him very busy.) There was a little funfair outside the Forum and he had a quick go on one of the plane rides to keep him busy whilst Stave (Daddy) was off taking a few photos.

Sarah-Jane Nash, www.siliconemoulds.com - January 1st, 2013

Spiced and Iced Sweet Potato Pecan Loaf

I adore the warmth and fragrance of seasonal winter spices. Cinnamon, ginger, nutmeg, cloves. All deep and woody. They smell the way they make you feel - wrapped up in a warm and comforting blanket.

To go with them, the autumn and winter seeds, nuts and vegetables in a glorious array of colours. Sweet potatoes, pumpkins, and pecans are some of the best.

This cake recipe I've created is a mix of almost them all. Sugar, spice and all things nice !

Recipe - for the cake

200g / 8oz plain flour

200g / 8 oz sugar

100g / 4 oz of sunflower or corn oil

3tsp baking powder

2 beaten eggs

1 cup sweet potato (mashed) - or use pumpkin / squash

2 tsp ground cinnamon

1 tsp mixed spice

a good pinch of ground nutmeg

50g of roughly chopped pecans

Sift dry ingredients and then mix in wet until thoroughly combined.

Transfer into a 2lb silicone loaf pan mould which has been lightly greased with butter and then dusted with flour. 

Bake in a 170deg C fan oven for approx 55mins or until a bamboo skewer comes out clean.

Recipe for the Buttercream 

125g of softened butter
3 > 4 cups of sieved icing sugar

1 tsp vanilla extract

2 tbsp of maple syrup

small amount of milk as required to bring it together

Spread the buttercream frosting liberally over the top of your cooled cake, then drizzle the top lightly with a little more maple syrup.

Recipe - for the  Caramelised Spicy Pecans

1/2 cup of  caster sugar

40mls of water

knob of butter

1/4 tsp of cinnamon

1/4 tsp mixed spice

pinch of cayenne pepper

1/4 tsp salt

150g of pecans

2 > 3 table spoons of pumpkin seeds

Boil the sugar, water and butter for about a minute without stirring. Pour into a bowl over the mixed nuts and spices. Stir well.

Spread into a single layer on a silicone baking sheet. Pop into a 160deg oven for about 5 mins. Stir well and then flatten out again. Put back in the oven for another 5 mins. Keep a watch they don't burn !

Remove from the oven and stir well. Spread out flat once more and leave until cooled and sugar has hardened and caked to the surface. Break up if required. This recipe creates enough spiced nuts to liberally scatter over TWO cakes, or enough for one cake and a small jar as a gift.

Sarah-Jane Nash - SiliconeMoulds.com - November 2012

UPDATE - 3rd December..

Made this cake and took it along to December Clandestine Cake Club in Norwich.

Car was all loaded up with passengers. Only Oliver to drop at home with my husband. When we arrived, the house was in darkness. Steve was poorly and had gone to bed !

Oliver was very excited "I'm coming to cake club !"

Wasn't much else for it but to go for a little while complete with a little boy who really should have been going to bed !

Almost ready for bed, Oliver dragged blankie all round the venue.

Oliver looks carefully, then chooses a piece of Lucy's spiced chocolate cake !

Lorraine and Oliver do stickers !

Oliver loved the knitted Nativity and enormous knitted Christmas tree (yes , really) in the Sainsbury Centre, Norwich

Thanks to everyone at CCC - especially Lorraine for the stickers and Lucy for the santa and snowman that were on top of her cake !

Chef John's Awesome Lamb Vindaloo

I was lucky enough to find the recipe for this via Google the other day. I'd removed a couple of lamb shanks from the freezer the night before, intending to slow cook them in caramelized red onion and red wine sauce with feta.

Right at the last moment, I realised there was no red wine and went rooting for a recipe to rescue my poor lamb shanks. Chef John's recipe did just that. His original recipe is available on his amazing blog at Food Wishes. I tweaked it a little to make it compatible with the contents of my fridge and kitchen cupboard as below. I've put it on my blog for my reference as I know I'll make this again and again...

To Serve Two

Marinade

1/4 cup of cider vinegar

2 tablespoons of sunflower oil

2 tsp Tamarind paste

1 tablespoon garam masala 

1 teaspoon of salt.

Mix ingredients well and put in a bag with the lamb shanks to marinade overnight.

For the sauce base, liquidise the following

1 chopped onion

300g tomatoes

1/2 a cup of water

6 cloves of garlic

Spices

1.1/2 tablespoons of ground ginger

1 tsp of cinnamon

2 tsp whole mustard seed

1 tsp ground black pepper

1 tsp ground cumin

1.1/2 tsp cayenne

1 tablespoon of paprika

Shove the lamb shanks in a very hot oven for approx 20 mins to colour.

Brown a chopped onion until very brown (verging towards burnt !) in a couple of tablespoons of clarified butter. Add the spices and toast for a minute or two until mustard seeds are popping. Add the wet mixture and stir well. 

Add the lamb shanks to the pot and simmer on a low heat for about 2.1/2 hours until the meat is tender and falling off the bone.

I served this with mixed wild rice with some raw chopped yellow pepper mixed through

Teapot Balance Class With Kaysie Lackey At Pretty Witty Cakes

A couple of weeks ago, I was lucky enough to be able to attend the Teapot Balance Class with Kaysie Lackey at Pretty Witty Cakes (in Sussex).

Kaysie is an American cake designer from Seattle and specialises in extraordinary cakes ...... many of which are gravity defying structures !

Never having made more than simple shaped cakes in the past, Kaysie's teapot class was a little daunting and sure to push me out of my comfort zones. The class was very full on - creating this amazing piece took a total of 27 hours over three days.

Carving cakes to form the teapot created a LOT of mess and crumbs !

Teapot base crumb coated with buttercream and ready to cover in fondant.

Pretty Witty Cakes is a superb venue and has many visiting international tutors and pupils.

How Amy (PW staff) manages everyone's names and what they take in their tea / coffee is beyond me. It just kept coming ! I've never been so well hydrated in my life :-)

End of day two - a colourful array of some of the teapots, cups and plates / saucers all painted and dry ready to be assembled the following day. It looks as if most of it has already been done - but there was still so much to do !

Cobblestone bases, cake tables, assembling teapots and cups with spouts and handles and then the overall construction.

There is quite an element of fear in putting one of these together. In the very last moment's, it could all go so horribly wrong !

I must say, I've never before had to use screwdrivers, plastic pipes, metal rods and other bizarre things to construct a cake. There were a few concerned students when Kaysie went looking for a hammer...

If you ever want to try making a cake with a difference, I'd thoroughly recommend having a go at this class. Kaysie is back at Pretty Witty to take classes in summer 2013.

Thanks to Kaysie Lackey and the staff of Pretty Witty (including Suzi's husband - who will probably find half his tool kit missing next time he needs it !) 

Matcha Green Tea Macarons & Double Sided Macaroon Mat

I love making macarons. If I'm honest, I like making them more than I like eating them (though they are yummy too !) Some people still call these macaroons - but macaroons are very different (though just as tasty) and made from dessicated coconut.

I adore the pretty colours and being able to make them all so uniform and perfect in size and shape. It's so satisfying when things go right to pull two trays of perfect macarons from the oven. Baking on our Revolutionary Double Sided Macaron Mat means you can make every macaron identical in size.

Sometimes it may take you a few attempts to get the hang of baking macarons. The key is making sure that the batter (macaronage) is neither under or over mixed.

You'll find my Youtube video tutorial on making Macarons here.

Recipe (makes 75 x 2" dia shells = 37 macarons)

180g ground almonds

200g icing sugar / powdered sugar

2 tsp Matcha green tea powder

180g egg whites (split into two batches)

200g caster sugar

Preheat your oven to 150deg C fan.

Grind the ground almonds and icing sugar together until very very fine.

Add these to a large bowl with the matcha powder and 90g of egg whites. Mix to form a thick, smooth paste.

Put the caster sugar in a pan with 80ml of water and boil to 118deg C without stirring. When temperature hits 110 deg C, start whisking the egg whites to firm peak.

Slowly pour the sugar syrup into the egg whites, whipping constantly. Continue to whip until thick and shiny and cooled - but a little warm.

Fold the whipped egg whites / sugar mix into the paste making sure not to leave any streaky traces of paste mix of white meringue. It's ready when a ribbon trail of the macaronage starts to disappear into the rest of the mix within about 20 seconds.

Pipe on to your double sided macaron mat to within about 5mm of the ring of each cell. Please refer to my video tutorial in the link above if you need to see how to do this. The macaronage will relax to fill each cell.

Rap the tray on the worktop a couple of times to help release air bubbles.

Put trays in the oven and bake for 5 mins with the door open. Shut the door and bake for a further 20mins.

Allow to cool thoroughly before removing from the mats.

Fill with white chocolate ganache or vanilla buttercream.

To make white chocolate ganache, use 3 : 1 ratio of melted white chocolate and scalded double cream. Allow to cool until thickened but pipe-able or spreadable.

Here is Oliver in the office with Spencer bear and a macaron. 

Spencer is the bear from nursery, and Oliver was lucky enough to be chosen to bring Spencer home and look after him for the weekend.

Oliver was very proud to bring Spencer home. Daddy and Oliver showed Spencer how to light our stove and make the house lovely and cosy.

Unfortunately Spencer had a little accident and got sopping wet when Oliver dropped him in a great big puddle. He had to spend a few hours on the fire guard drying out whilst Oliver and I took the motorbike (powered by feet) that he got for his birthday out for a ride.....

As always, we stopped off to see Bess the dog just down the road. She's such a sweetie. Even she seemed puzzled by why Oliver was still partially dressed as a pirate !

Typically - EVERY puddle was for splashing in. This kid was SOAKED more than Spencer by the time he got home....