Made by Pastry Chef Maya Erickson
- Heatproof Medium Mixing Bowl & Medium Saucepot (or Double Boiler)
- Chocolate Molds
- Piping Bag
Makes 24 Servings
Chocolate Shells & How to Temper
- Put 3/4 of your chocolate into a mixing bowl over a pot with a couple inches of simmering water or use a double boiler if you have one.
- Chop the remaining 1/4 of chocolate into bits and set aside.
- Melt the larger portion of chocolate until it reaches between 122-131ºF.
- Remove from the heat and add the chopped chocolate in stages, mixing well with a rubber spatula.
- Continuously mix the chocolate, you want to agitate it! Mix until the temperature drops down to between 82-84ºF. If your chocolate has become too think, you can place your bowl back on top of the simmering water and let it warm up to 90ºF - this is your working temperature.
- Pour your chocolate into your molds, filling them to the brim. Pour the chocolate out of the molds back into the bowl, scraping the flat surface of the mold with a bench scraper to remove the excess chocolate.
- Let set with the mold's open side facing up.
- Add your coconut milk to a saucepot and any flavoring that you want. Infuse the milk with loose teas, spices, sesame paste, or whatever you'd like, by bringing the coconut milk and your flavors up to a boil.
- If you used anything that needs to be strained out, strain the flavored coconut milk over the chocolate in a medium sized bowl.
- Let the hot coconut milk sit of the chocolate for a minute to let it melt. Then mix well to emulsify.
- Transfer the ganache into a piping bag and cut a small tip off the bag. Then fill your prepared shells in the chocolate mold.
- Refrigerate until the ganache is fully set.
- Place the of tempered chocolate back on the pot used to simmer water or double boiler to bring it back up to that working temperature of no hotter than 90ºF.
- Pour the tempered chocolate over the molds and scrape again with your bench scraper until evenly covered. Scrape the top of the mold so that it's clean - this helps when unmolding.
- Refrigerate until set.
- Unmold by lightly tapping your mold upside down on a clean, dry surface.