Making chocolate looks easy, until you’ve tried it. I did, thinking The Conche’s monthly chocolate making class would be a great backdrop for both Loudoun YMCA’s annual fundraiser, “Chocolates Galore and More” (Feb. 28 at Lansdowne Resort), and of course, Valentine’s Day. Needless to say, I got schooled.
Simply making chocolate shavings for truffles and decorations for bonbons provided a valuable lesson in how heat (“tempering"), humidity, thickness, mixing and overall patience contributes to the quality of chocolate. Says Master Chocolatier Sara Dobson, “Chocolate is very complex and it takes a lot of practice to get everything right.”
Basic Truffle Recipe
Ingredients:
- Cream 116 grams
- Dark Chocolate 168 grams
- Butter 46 grams
- Honey 15 grams
- Heat cream and honey together.
- Pour over melted chocolate in thirds while stirring.
- Add softened room-temperature butter and mix until smooth silk emulsion forms.
Executive Pastry Chef Kathleen Faliskie advises: “The colder your hands, the more spherical you can make your truffles.”
The Conche is named for the process of mixing chocolate for a prolonged period at a precise heat. The same precision produces great dinner, brunch and cocktails. Chocolate making classes may be customized to any event or age.