February 13, 2014

Valentine's Chocolates with Pistachio & Orange


While no one was looking, we escaped to southern France for a few days. I had programmed for a blog article to be posted automatically while we were away, but for some reason the article never appeared on the blog!


I decided to postpone this post and because it’s Valentine’s Day tomorrow I really wanted to share with you this recipe for homemade chocolates! We’ve been a bit obsessed with making our own chocolates lately – something I had never really thought I would get into. There’s an utter satisfaction about making your own. Even if buying chocolates from a maître chocolatier will always remain a treat, I was so pleased to be able to make my very own at home. You can opt for the easy version, which consists in melting bars of chocolate and pouring them into moulds, or like I’m showing you today, you can actually prepare the chocolate content yourself. My advice would be to use great quality ingredients, as it will make a difference to the taste and texture. These chocolates really need to be kept in the fridge, or they will tend to melt fairly quickly. We opted for a pistachio and orange filling, but of course feel free to vary – nut butter or caramel would be lovely ideas too. I hope you have a great Valentine’s Day and get the opportunity to treat a loved one or maybe yourself with these chocolate beauties.


Valentine’s Chocolates with Pistachio & Orange - Makes about 25
•50g cacao butter
•50g coconut oil
•3tbsp agave syrup
•A pinch of sea salt
•75g raw cacao powder
•50g pistachio
•Zest of ½ orange, finely grated
•½ tbsp orange blossom water
•1 date

1.Place the cacao butter, coconut oil, agave syrup and pinch of salt in a heatproof bowl over a small pan of water. Heat very gently, until the cacao butter and coconut oil are melted. Take off the heat and stir in the cacao powder with a whisk until well incorporated. Pour a little bit of the mixture in each of the chocolate moulds, so that it makes a layer of about 3mm. Place in the freezer for about 5min to set.
2.In the meantime, prepare the stuffing. Place the pistachio and orange zest in a food processor and blend until you obtain a fine powder. Add the orange blossom water and the date and blend again until it comes together into a ball. Take very small portions of the mix, about ¼ tsp, and roll then between your hands to form a mini ball and then flatten them slightly. Repeat so that you get 25 portions.
3.Take the chocolate moulds out of the freezer and place the little pistachio balls in the middle of each mould, on top of the chocolate layer. Make sure that it is well centred and doesn’t touch the sides of the moulds. Pour more of the chocolate over, so that the pistachio balls are covered. Put in the freezer for about 20min until well set. You can then unmold the chocolates. Keep in the fridge waiting for them to be eaten.

Chocolats de la Saint Valentin Pistache – Orange - Pour environ 25 chocolats
•50g de beurre de cacao
•50g d’huile de noix de coco
•3cs de sirop d’agave
•1 pincée de sel
•75g de poudre de cacao cru
•50g de pistaches
•Zeste d’1/2 orange
•½ cs d’eau de fleur d’oranger
•1 datte
1.Mettre le beurre de cacao, l’huile de noix de coco, le sirop d’agave et la pincée de sel dans un bol au bain-marie. Faire chauffer à feu très doux jusqu’à ce que le beurre de cacao et l’huile de noix de coco aient fondu. Retirer du feu et incorporer le cacao en poudre à l’aide d’un fouet. Verser une petite quantité du mélange dans des moules à chocolat, de façon à avoir une couche d’environ 3mm. Mettre au congélateur pour durcir pendant environ 5min.
2.Pendant ce temps, préparer la farce. Mixer les pistaches avec le zeste d’orange de façon à obtenir une poudre fine. Ajouter l’eau de fleur d’oranger et la datte et mixer de nouveau jusqu’à ce qu’une boule se forme. Prendre une toute petite portion du mélange, environ ¼ cc et la rouler entre vos mains pour former une toute petite boule, puis l’aplatir légèrement. Répéter l’opération jusqu’à l’obtention de 25 portions.
3.Sortir les moules du congélateur et mettre une petite boule de pistache au milieu de chaque moule, sur la couche de chocolat. S’assurer qu’elle soit bien centrée et ne touche pas les bords du moule. Verser du chocolat sur chaque boule, de façon à ce qu’elles en soient couvertes. Remettre au congélateur pendant au moins 20min de façon à ce que les chocolats durcissent. Ils peuvent ensuite être démoulés. Garder au réfrigérateur en attendant de les manger.

2 comments:

Candied Nuts said...

These looks delicious.. Thanks for sharing.

food moods said...

Thanks for stopping by :)

Post a Comment