Wednesday
Sep302009
Chocolates for the Postman
Wednesday, September 30, 2009 at 11:57 PM
I love making chocolates. It's one of my favourite things to do - even though I can't eat them. Good job, then, that there are people in my life willing to take on the onerous task.
This box was for our postman, David. He's great - goes the extra mile. Sticky mitts belong to Emma, my apprentice in the chocolate factory.
And here's a top-secret recipe from the Dixon Hill kitchen just for you:
Melt 125g (4oz) of white chocolate. Using the back of a teaspoon, evenly coat the insides of 12 sweet cases (or however many the chocolate will stretch to). Chill until set.
Now melt 50g (2oz) of best quality dark chocolate (the higher the percentage of cocoa solids the better). Once melted, stir in 4 tbsp double cream (heavy whipping cream), 2 tsp Tia Maria, 1 tsp instant coffee granules and 1 tsp water. Keep stirring like mad until mixed and shiny and rather gorgeous.
Now pour the ganache (that's what you just made) into the cases, stopping just short of the top so that you can still see the pretty white rim. Easiest to do this with a spoon. Now chill the chocolates until the filling firms up a little but is still soft. Gently press a chocolate-covered coffee bean into the top of each one, then return to the fridge to firm completely.
Once properly set, I like to peel away the paper casing (VERY carefully) and pop the chocolates into fresh cases.
And now you can serve, give away or eat yourself (always supposing you've held out this long).
Note: Coffee Cups are pictured bottom right above.
This box was for our postman, David. He's great - goes the extra mile. Sticky mitts belong to Emma, my apprentice in the chocolate factory.
And here's a top-secret recipe from the Dixon Hill kitchen just for you:Coffee Cups
(The Postman's Favourites)
Melt 125g (4oz) of white chocolate. Using the back of a teaspoon, evenly coat the insides of 12 sweet cases (or however many the chocolate will stretch to). Chill until set.
Now melt 50g (2oz) of best quality dark chocolate (the higher the percentage of cocoa solids the better). Once melted, stir in 4 tbsp double cream (heavy whipping cream), 2 tsp Tia Maria, 1 tsp instant coffee granules and 1 tsp water. Keep stirring like mad until mixed and shiny and rather gorgeous.
Now pour the ganache (that's what you just made) into the cases, stopping just short of the top so that you can still see the pretty white rim. Easiest to do this with a spoon. Now chill the chocolates until the filling firms up a little but is still soft. Gently press a chocolate-covered coffee bean into the top of each one, then return to the fridge to firm completely.
Once properly set, I like to peel away the paper casing (VERY carefully) and pop the chocolates into fresh cases.
And now you can serve, give away or eat yourself (always supposing you've held out this long).
Note: Coffee Cups are pictured bottom right above.
Reader Comments (13)
You are a chocolatier! They look amazing! You are so patient to create them with such care and give them away so generously. The helper-hands look so fun!
The chocolates looks yummie! Thanks for sharing your recipe with us! Have a lovely merry happy day and love to you!
This is a wonderful start. Your pictures are beautiful
yummmm.wish i could reach in the photo and take one to eat right now. i love your composition with the postman. and what a lovely portrait of him. so often the people that we see most days are the ones we never have the nerve to photograph, but without whom our lives would be barren. Good for you!
Keep up the fine work dear one.
My goodness, Helen. I think I might be able to eat them through the screen. They look delicious. Your photos are lovely. Look forward to seeing all of your adventures.
These are INCREDIBLE! It's so sad you cannot eat them. Thanks for sharing.
Wow, you are talented. I am excited for you fish friend to have your blog up and running. Do you make chocolates as a business? ---Dark chocolate is my favorite.
oh i love your blog!!!! it's wonderful and you are beautiful writer! you are now bookmarked so i can always see what you're up to! i love that you started this. it's just as sweet as you are! sorry we didn't get the chance to say goodbye at squam ~ i loved seeing you there too! big big hugs to you!! p.s. why don't you eat your amazing looking chocolates?
No, I don't make chocolates for a living (fine idea though it is!). It's just a Christmas and special occasions thing. I do sometimes run workshops, though, so that other people can wallow in chocolate for a day. Hugely popular, they are. Big, chocolatey smiles all round!
As to why I don't eat them myself, it's because sugar does very nasty things to me. Best to steer clear! But don't feel sorry for me. I've devised my own delectable sweet treats. I'll share them sometime. :)
It's settled. I am most certainly coming for a workshop, any workshop, if you make me chocolates. I tried to do them once as gifts, but had a hard time not eating them before they got out the door.
those look sooooo good!
You have an extremely lucky postman - just had one of your choccies and they are AMAZING!!!!!!
Thank you xxxxxx
I have fallen in love with your blog. I will be checking in frequently to see your wonderful creativity. Your pictures are beyond words beautiful. I am thinking about becoming your Postwoman if it gaurantees getting chocolate and if you tell me what route you walked to experience those mouthwatering blackberries, my most favorite berry. I was trying to figure out how to pluck one of those berries out of the picture..lol