Tag Archives: sous vide chocolate

Chocolate and Peanut Butter Easter Bonbons

Luxury chocolate bonbons are a real treat. One of the main reasons that chocolate truffles taste so good is because professional chocolatiers use chocolate that is properly tempered. You can recognize chocolate that is tempered as it will make that distinctive snap when you bite into it. Tempered chocolate is also smooth and has a beautiful glossy finish. So, to make good quality chocolate bonbons at home, you really need to temper the chocolate first.  Tempering chocolate can be a tricky business, but the SousVide Supreme and its exact temperature control is a huge help when making tempered chocolate at home. … Read More

How to Temper Chocolate

Courtesy of Chocolatier Susie Norris, author of Chocolate Bliss (Crown 2009) INGREDIENTS 1 pound dark (semi-sweet or bittersweet) chocolate, chopped uniformly   INSTRUCTIONS Fill and preheat the SousVide Supreme to 115F/46C. Put about 12 ounces (340 g) of the chocolate into a medium metal or Pyrex bowl. Carefully place the bowl into the water oven and let it float. Do not cover the water oven with the lid. Stir the chocolate occasionally with a rubber spatula or wooden spoon, being very careful not to drip water into the chocolate, until it reached 115F/46C when measured with a candy thermometer or digital thermometer. … Read More