Molded Valrhona 70% with a Caramel Cream Filling

Photo of Molded Valhrona 70% with a Caramel Cream Filling 4/21/08

Here's the third molded chocolate prototype of the 2008 chocolate wedding favor adventure—
Valrhona Grand Cru Guanaja 70% Cocoa filled with caramel cream made from a recipe in Greweling's Chocolates & Confections—a combination requested by my brother after he tried the first red wine chocolate prototype.  I wasn't crazy about the red wine chocolates . . . they tasted fine . . . fruity . . . but not much like wine.  I think wine's just a difficult flavor to capture in a chocolate.  I've tried a professionally-made red wine truffle and it tasted even less wine-like than my prototype.  At any rate, I'm hoping this prototype, or something close to it, makes the cut because the wedding's now only a month away.  One suggestion I may make to my brother is that I add some salt to the recipe.  This caramel cream tastes pretty good, but some salt would, in my opinion, perfect it.  Also, I'm hoping this caramel doesn't crystallize in storage like the last batch of caramel I made.  This time, however, I stuck to the recipe . . . so I'm hopeful that the caramel will be fine.  Stay tuned!

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Posted by Food Rockz Man at 4/22/2008 8:02 AM
Categories: Chocolate Goodness
 
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