Showing posts with label Petit-Fours. Show all posts
Showing posts with label Petit-Fours. Show all posts

Friday, 30 November 2012

Fresh Mint and White Chocolate Petit-Fours

Christmas traditions varies around the world. However, somethings are common worldwide: the tradition of lights, Christmas tree, decorations varies according to culture, poinsettia, candles and the most  important meal of the year, the Christmas day feast. On December the 25th, Christians and some non-Christians around the world celebrate the birth of Jesus Christ. Most people celebrate by giving gifts. Children will be raiding their Christmas stockings, which is usually filled with some exciting tokens. Christmas has so many traditions and symbols associated with it, that it's difficult to pin point exactly how it came to be the festivity it is today.  Bearing all this in mind, I was looking for an easy recipe for Christmas day petit-four for a multi-cultural Christmas dinner I've been invited to, and sure enough Great British Chefs has a tremendous  Christmas collection on their site. There's something for everyone. I chose the fresh mint and white chocolate petit-fours by Alfred Prasad. It's light, refreshing, the strong mint scent feels the room and the result is very festive. It will, without fail, be a grand finale to the meal.  I couldn't resist but try out the recipe before the big day. 

Fresh Mint and White Chocolate Petit-Fours by
Alfred Prasad
  • 25g of bunch of mint
  • 200g of white chocolate couverture pistoles
Equipment: Thermometer, greaseproof paper

Pick the mint leaves off the stalks, then wash and leave to drain. Pat until completely dry and leave aside. Melt the chocolate in a heatproof bowl set over simmering water
Melting chocolate
The working temperature for dark chocolate is 32°C, so try to maintain this
Once 75% of the chocolate is melted, remove from the heat and mix gently until all the chocolate is melted. Check the temperature of the chocolate using a thermometer - it should be 42°C
Keep stirring gently until the chocolate is cooled to 29°C. Heat the chocolate very gently over the steam once again until it is 31°C
Remove from the heat - it is now ready to use
Dip the mint leaves one at a time into the white chocolate, ensuring both sides are well-coated
Slide the leaves along the edge of the bowl to remove any excess chocolate and then place on a tray of greaseproof paper and leave to set. They are now ready to serve

You can't go wrong with this recipe. 

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