Chocolate is an art for Shalini Latour
Shalini has had a soft spot for chocolate since childhood. Her passion for chocolate grew while living in Brussels as a teen ager and She founded Chocolats Latour in 2009 and creates delightful treats using fair trade chocolate, local ingredients and earth friendly packaging. Chocolats Latour produces hand painted filled chocolates with ganache, caramel and fruit centers, unique chocolate bars.
Here are some sweet tid-bits from her interview:
Chocolate need tempering to have nice shine and snap
Chocolate does not like humidity and water, so wipe you bowl and utensils when working with chocolate
Our chocolates are made with fair trade chocolate and local ingredients
Color on the hand painted chocolates are natural color cocoa butter
I get a lot of inspiration for flavors from farmers I work with and from foods I enjoy
This year we are making salted caramel and ghost chili caramel skulls for halloween
our Crybaby bar won bets in show at the chocolate festival last year
We are making 3 new chocolate bars: Parfum De Provence, Bubba Bar and Bollywood
Heat with cream with corn syrup until it just starts to boil. Pour over chopped chocolate. Let sit for 1 minute. Using wire whisk start to stir from the middle to form a ”noyaux”. Continue whisking until the mixture is velvety smooth. Let sit at cool room temperature for 12 hours or more to allow ganache to crystallize.
Scoop and roll ganache in to small balls the size of a small walnut. The truffles can now be rolled in cocoa powder or ground nuts as desired.
Infuse cream with 1table spoon rosemary and 1 tea spoon mandarin zest. Simmer 5 min. strain and measure heavy cream, add whole milk to make it 1/3 cup again. Bring to boil and pour over chocolate as above.
Use red wine instead of heavy cream. Proceed as above.
|Yield:||makes 14 to 18 truffles|
3.5 oz dark chocolate (70% cocoa)
1 tea spoon corn syrup
1/3 cup heavy cream
1 tea spoon liquor of your choice.
to you by Amy Tobin
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