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You are here: Home / All blog posts / Preparing chocolate molds, ganaches
Previous post: Final fudges
Next post: Tempering chocolate

October 24, 2007 by Tien Chiu

Preparing chocolate molds, ganaches

I took yesterday more-or-less off from chocolate, making only two fruit gels and reboiling the coffee fudge (which had come out grainy). Instead I read through a couple chapters in a book about Web 2.0 technologies, prepping for a phone screen this morning with a company in San Mateo. (Which went very well, thank you very much. 🙂 )

Today I am starting to cast my chocolate molds, which in turn means making up my final list of flavors. Thus far I have a list of sixteen flavors, I may add/subtract one depending on how much time and inspiration I have. The finalists are:

  • Dancy tangerine marmalade with Armagnac ganache
  • Raspberry gel with Cognac ganache
  • Pear gel with Poire William-caramel ganache
  • Apricot gel with lavender ganache
  • Cinnamon pistachio in a white chocolate ganache, milk choc shell
  • Caramelized banana (dark choc)
  • Goat cheese ““ honey (dark choc)
  • Fennel + basil
  • Chai
  • Bergamot + lemongrass
  • Armagnac
  • caramel
  • Jasmine tea
  • Peanut butter
  • Rose geranium
  • Coffee (white choc ganache and milk choc shell)

I have my work cut out for me, so I’m off to do it!

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Previous post: Final fudges
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