I’ve been flirting with the idea of making my own chocolates
since 2003 when Chantal Coady’s ‘Real Chocolate’ came out. I didn’t buy it, and
didn’t start making my own but I browsed enough to realise that you need quite
a lot of kit (marble slab, dipping forks, chocolate scrappers, moulds, a
thermometer...) and most likely a steady hand and lots of patience. I did buy ‘Chocolate
– The Definitive Guide’ by Sarah Jayne-Stanes (published by Grub Street which
was inducement enough) it has excellent truffle recipes and more instructions
regarding kit, I made the truffles but dipping them is tricky without the
little fork things, and messy, so we ended up eating lots of truffle insides.
The procrastination continued but now Hope and Greenwood have released ‘Miss
Hope’s Chocolate Box’ and I’m determined that this will be the year I do it.
I really liked ‘Life is Sweet’ and have very high hopes for this sequel. There are a couple of disclaimers - I sometimes find the jolly hockey sticks with extra camp approach a little distracting (although more
often than not it makes me laugh and heaven knows there are more than enough cook books out there that take themselves far to seriously), and as already indicated there are a lot of things you need for some of these chocolates with couverture (for making nice shiny chocolate shells) which seems to be indispensable for the more advanced recipes - it's also expensive and not the sort of thing you can buy just anywhere. A degree of preparation is needed and in the
last two weeks I have managed to spend quite a lot of time online looking at
moulds and wondering if an ordinary thermometer is very different in its range
from a chocolate one, washed and scrubbed the dust off the marble slab that
came from somewhere or other that I forget and has sat in the kitchen for the
last six and a half years doing nothing, got a bit carried away by the idea of
edible floral transfers; and bought precisely nothing, although I’m very close
to some sea shell moulds, I really am. I think I might need some latex gloves
too. Hobbies are expensive.
Despite the threat of financial outlay including the very
real likelihood that making chocolates will be considerably more expensive than
buying even the very best handmade designer labelled offerings this is still
something I really want to have a crack at. If I had the patience and time the
pear and chestnut truffles would be one of the first things on the list. There
are lots of fudges that I will make, and an earl grey mousse that’s a definite
as well. Fig and Cassis truffles look very do-able and are probably a Christmas
present just waiting to happen, the praline is another present begging to
happen, but the one I really, really, want to make? Salted caramel sea shells.
They sound amazing and if I can pull it off look amazing. I would feel so clever,
I would look so clever, people would be impressed, and I would probably eat too
many of them and feel a bit sick. So you see I have to do it, possibly just as
soon as I get paid.
The list of stockists at the back is excellent and
altogether this is a nice, useful, and above all inspiring book. I know from ‘Life
is Sweet’ that the instructions are reliable and the results good so anyone
with a birthday coming up can hope for the best.
So do I need to register my birthday ;-)
ReplyDeletemight be a bit squished by the time they got to you...
ReplyDeleteCan I lick your spoon ! ?
ReplyDeleteI'm afraid of a marble slap but would like to meet an Earl Grey mouse. Although he would probably be too posh to acknowledge me.
ReplyDeletePedantically, what can I say but proofrading habits die hard, but hoping that you may need someone to come and pass you ingredients at critical moments, Helen
Helen, I'm hanging my head in shame (no more danger of a marble slap and slightly mystified how I came to write that - mouse, Early Grey or otherwise is possibly wishful thinking). As you can see I'm not a natural proof reader and yet am always slightly shocked when other people miss something.
ReplyDeleteIf I ever get round to making chocolates and they look and taste presentable I promise I'll send them out to all and sundry
I have returned here thinking how RUDE I was - sorry. It's just that marble slapping and titled mice made me laugh so much, and I was having a bit of an annoying day.
ReplyDeleteWord verification = mungel, which is what I am probably.
Helen, don't know what's going on with me at the moment, see how my posh mouse became an early mouse, have a vision of a prematurely aged rodent with very refined tastes.
ReplyDeleteHeh heh, I've just seen your early mouse, didn't notice that before so obvs. am not as good a proofreader as I fancy...
ReplyDeletePoor early mouse, I suspect he's very particular about his slippers and the temperature of his hot water bottle.