This particular chocolate has an interesting make-up. The actual chocolate is steeped with saffron, so its flavor permeates the chocolate. To do this I vacuum sealed white chocolate with saffron and put it in a 35 Celsius water bath for about three hours. The saffron stains the chocolate mildly, but most importantly its flavor carries through completely. I left the saffron in because I think that it is visually appealing to look at. The filling is not a ganache or a caramel or fondant or jelly, it is slowly candied apples, cooked until translucent, where the moisture is completely replaced by sugar thus extending its shelf life; when the apples are almost done cooking, a small amount of lemon juice is added to gel the natural pectin in the apples. The apples are extremely flavorful and have a chewy texture, almost like a pate de fruit.
Thursday, June 10, 2010
Fifth (or fourth?) in the "Missing Photos" series from The Modern Cafe. This series (for those of you who do not know) of photos is from all of the cakes that did not get photographed for the book, meant to be a visual reference for the recipes.
In this photo, we have:
PEAR CREAM, VANILLA AND HONEY-SCENTED POACHED BOSC PEAR, CARAMEL CHANTILLY AND PEAR CAKE WITH CARAMEL GLAZE.