I’m going to post this recipe now, even if I’m not 100% sure of the quantity of agave syrup needed, as maybe some of you would want to try it for the holidays or for Valentines Day.
The first time I’ve made some, I’ve used 100g of cocoa butter, 50g of cocoa powder and 20g of agave syrup. I found it too buttery and a bit too sweet for my liking. So, the second time I’ve made some, I’ve used 100g of cocoa butter, 60g of cocoa powder and 20g of agave syrup. I liked it better, but it was slightly bitter. I’m yet to make some with the quantities I’m posting today, so I’d advise you taste and tweak if needed. I’ll edit this recipe if needed in the future. Note that if you’re used to eating very sweet stuff, you might find this recipe not sweet enough. Also, some brands of agave syrup might be sweeter than others, so you might need to add more (or less) of it.
Ingredients for the chocolate :
Cocoa butter : 100g
Cocoa powder : 60g
Agave syrup : 25g
Ingredients for the ganache :
Chocolate (already made from the ingredients above) : 35g
Orange juice : 35g (1 orange)
Agave syrup : 4g
Ginger powder : 2g
You will need a mold. This recipe is for 18 chocolates. I think my mold is for 10g chocolates.
Step 1 : make the chocolate.
Melt the cocoa butter using the double-pot method. When it’s fully melted, add the cocoa butter slowly while stirring. Stir well. Take the bowl out of the double-pot thingy. Add the agave syrup. Stir well.
Step 2 : make the chocolate shells.
There are different methods to do this. You can pour chocolate in the mold, then pour it back in the bowl. Or you can use a cooking brush. I’ll let you check for proper tutorials. I do it twice, to make sure the shells are thick enough (otherwise, they won’t be unmolding, like the 2 chocolates in my latest video). Do it once. Put the mold in the fridge for a few minutes. Do it a second time. Put the mold in the fridge for a few minutes. If the chocolate in your bowl hardened, just reheat it using the double-pot method.
Step 3 : make the ganache.
Pour 35g of the chocolate in a bowl. Heat it using the double-pot method. Add the agave syrup. Stir well. Add the ginger powder. Stir well. Take the bowl out of the double-pot thingy. Slowly add the orange juice while stirring. Make sure to use orange juice at room temperature. Freshly squeezed with a bit of pulp is best here. Stir well. Your ganache is ready. Use it right away. From experience, reheating the ganache will lead to a disaster of hardened chunks and water parting ways with the other ingredients.
Step 4 : fill the chocolates.
Put the ganache inside the chocolate shells/inside the mold.
Step 5 : close the chocolates.
Pour the remaining of the chocolate on top of the filling in the mold.
Put in the fridge for 2 hours. Then unmold.
