SPICY PINK PEPPERCORNS...
SALTY CRISP POTATO CHIPS
and SWEET CRUNCHY TOFFEE BITS
this is one of my favorite bars and i forgot to publish the post. i've made so many bars in the last few months i can't remember them all. i will post about the flavors in a few days...BUT... this post explains the way i temper chocolate. it's quite easy once you get the hang of it. it's possible to go from "plain disc-to-flavor bar" in about an hour.
i am not a chocolate expert, i have a regular kitchen like anybody else, no fancy equipment just a few molds and i use the simple microwave method.
TEMPER YOUR CHOCOLATE !!!!
i prefer the microwave method as seen here from Alton Brown.
BUT i have an adapted method without cocoa butter as noted below...
BIG NOTE... microwaves may vary. you do not want this to happen too quickly. you might lower the times by 5 seconds or need to power down your microwave a bit..... the point is small intervals of heat and stirring well in between to reach 115 degrees. this will make for a good temper.
put approx. 3/4 of chopped chocolate in a glass bowl, set the remainder aside. NOTE...i use a little less than 1/4 of the chocolate amount i am going to temper.
heat chocolate in glass bowl for 30 seconds...stir
heat again for 30 seconds...stir
heat for 15 seconds...stir
heat again for 15 seconds...stir
do this until 100 degrees
check temperature. if it is 100 degrees stir and heat for 8-10 second intervals until it reaches 115 degrees for dark chocolate. i only use dark chocolate. the temperature is different for lighter chocolates.
at 115 degrees add the remainder of the chopped chocolate that you set aside...stir well to incorporate.
let it rest for a moment and stir again. keep "gently" stirring until it reaches 90 degrees. use a spatula to incorporate the sides so the whole bowl will be consistent. it might take longer than you think, but do not rush this step.
90 degrees is the perfect temp to work with.
NOTE ABOUT TEMPERED CHOCOLATE USE......
(not really for this mix and pour recipe, but might be helpful if you are dipping or need it to stay tempered.
to help keep it at 90 degrees....keep your digital thermometer handy. place the chocolate bowl inside a larger bowl with a kitchen towel inside. this will keep it cozy and warm. always remember to stir and keep the whole bowl/batch consistently 90 degrees. ALSO... have a hair dryer handy. if it starts to cool... blow a little hot air over the surface and stir at the same time. not too much, just enough to keep it at 90 degrees. ONE MORE....i have seen that you can also use a heating pad under the bowl, SET ON LOW. i tried this once and it didn't seem to work. maybe i own the wrong heating pad. the element was not warming the bowl.
DARK CHOCOLATE
PINK PEPPERCORN POTATO CHIP BAR with SEA SALT and TOFFEE BITS
2 bars, 9.8oz. each, of Valrhona dark chocolate...chopped very well
1 cup Kettle One Salt and Pepper Krinkle Potato chips, crushed
1/2 cup toffee chips
3/4 tsp fresh ground pink peppercorns
flaked sea salt and fresh pepper for finish
tap and jiggle molds gently on the counter to level and get any bubbles out. sprinkle with sea salt and red pepper flakes to finish. put in fridge until set, about 15-30 minutes. remove from fridge and let come to room temp before packaging.
PINK PEPPERCORN POTATO CHIP BAR with SEA SALT and TOFFEE BITS
2 bars, 9.8oz. each, of Valrhona dark chocolate...chopped very well
1 cup Kettle One Salt and Pepper Krinkle Potato chips, crushed
1/2 cup toffee chips
3/4 tsp fresh ground pink peppercorns
flaked sea salt and fresh pepper for finish
NOTE...before you begin, cover your work surface. chocolate can be a messy job.
once your chocolate is tempered, add in your ingredients. add potato chips last so the salt doesn't mix in too much. stir to incorporate. pour into molds of choice. work fairly quick or your chocolate temp will lower. keep a hair dryer handy to give it a blast of hot air if necessary. stir while using hot air.
NOTE...if you do not have molds, make "bark" OR use mini muffin cups, set them on a small tray or cookie sheet, spoon in chocolate.
tap and jiggle molds gently on the counter to level and get any bubbles out. sprinkle with sea salt and red pepper flakes to finish. put in fridge until set, about 15-30 minutes. remove from fridge and let come to room temp before packaging.
if your chocolate has been tempered correctly it should stay nice and "snappy", not melt to the touch and package well for gifts or hidden chocolate stash.
