Courtesy of SousVide Supreme Culinary Specialist, Sophie
Note: This is not a sous vide recipe, per se; it uses the water oven as a perfect temperature controlled bath for tempering chocolate!
For the peanut butter filing
- ½ tablespoon (8g) unsalted butter
- 2 ½ tablespoons (37mls) peanut butter (crunchy works well)
- ¼ cup (17g) powdered sugar
For the tempered chocolate
- 3 ounces (85g) dark chocolate
- 1 ½ ounces (21g) dark chocolate
For the decoration
- White/ Colored icing pen(s)
To make the filling
- In a small saucepan, melt the butter and peanut butter together over a low heat.
- Once the butter has melted and the peanut butter has softened, add the powdered sugar and stir well to combine.
- Pour the mixture in a small bowl and leave to cool at room temperature.
- Once cool, cover the bowl with plastic wrap.
- Put the bowl in the fridge to chill while you make the chocolate molds.
To make the chocolate shells
(Recipe for tempering chocolate taken from here (get link to link to)
- Before making the chocolate molds, you must first temper the chocolate.
- Fill and preheat the SousVide Supreme water oven to 115F/46C.
- Put the dark chocolate into a heatproof bowl.
- Carefully float the bowl in the water oven. Do not cover the water oven with the lid, as this could cause drops of condensation to drip into the chocolate and even a drop can make chocolate seize and stiffen, ruining the texture.
- Stir the chocolate occasionally with a rubber spatula or wooden spoon, being very careful not to drip water into the chocolate, until it reaches 115F/46C when measured with a candy thermometer or digital thermometer.
- Remove the bowl of melted chocolate from the water oven, taking care to wipe the bottom of the bowl with a dry cloth.
- Reset the water oven to 90F/32C. Add cold water or a few ice cubes to hasten the temperature drop.
- Meanwhile, add the remaining 1.5 ounces (21 g) of the chocolate to the bowl of melted chocolate and stir. Allow the chocolate to cool, stirring occasionally, until the temperature reaches 82F/27C on the thermometer. (Note: If room temperature is hot (above 82F/27C), place the bowl of melted chocolate very briefly over a bowl of ice to help bring the temperature down to the target.
- Return the bowl of chocolate to the water oven and let the chocolate come back up to 90F/32C, as measured on the thermometer. The temperature of the chocolate will quickly reach this target and remain there while you work.
Molding the candies
Note: Use a silicone candy mold, if possible, as it is much easier to remove the chocolate candy from silicone than any other material.
- Once the chocolate has been tempered, use a small clean paintbrush to carefully brush the chocolate into the inner shell of each cavity of the mold, ensuring all sides are well covered.
- Once the cavities have been covered with chocolate, place the silicone mold in the freezer to chill for 10 minutes.
- Carefully place the bowl of chocolate back into the water oven and allow it to come back up to temperature (90F/ 32C). Check with a candy thermometer or digital thermometer.
- After ten minutes in the freezer remove the mold(s).
- Take the peanut butter filing out of the refrigerator and break it up into small balls.
- Press the balls of filling directly into the chocolate-coated cavities of the mold.
- Take the tempered chocolate from the water bath and paint a chocolate layer on top of each one to seal the filing.
- Once all the chocolates have been painted, put the mold back in the freezer and chill for 15-20 minutes.
- Once chilled, remove the mold from the freezer and turn the chocolates out onto a plate.
- To further embellish the chocolates, you can decorate them with dots and spirals using an icing pen.