Ann Reardon

Blocks of chocolate stuffed with yummy fillings

make your own chocolate how to cook that

 

Artisan blocks of chocolate make great presents and the best part is you don’t need to buy an expensive mold. Today we are making four different styles of filling. You can adapt these recipes to make new flavors that suit your own unique style. For my Australian followers remember it is Father’s Day on Saturday. If your dad has a sweet tooth I’m sure he’d love some home made chocolate.

 

I am excited to launch my very own line of nail wraps, you can shop the collection [edit: SOLD OUT]. I have been keeping this under wraps (pun intended) for a while now. I worked with the team sending inspiration boards and refining designs to come up with some baking themed wraps just for you.

To make orange caramel chocolate blocks

Makes enough for one block in the size shown, plus a few extra spoons left over for indulging.
orange caramel chocolate how to cook that
15g (0.53 ounces) or 2 tsp glucose syrup
60g (2.12 ounces) or 1/4 cup plus 1 tsp sugar
50g (1.76 ounces) or 3 Tbsp plus 1 tsp cream (35% fat)
zest of one orange
orange juice (from half the orange)
70g (2.47 ounces) white chocolate

Grate the rind from the orange. Add the rind into your cream, heat it until it nearly boils and then leave it for the flavour to infuse. In a pan heat the sugar and glucose syrup until it just starts to go brown. Strain the cream over the top to get rid of the rind and add in the juice from half the orange and stir well. Mix in your white chocolate stirring until it is melted. Then place some on the counter to check the consistency.

Coffee Caramel

Makes enough for one block in the size shown
coffee caramel ann reardon how to
120g (4.23 ounces) or 1/2 cup plus 1 Tbsp sugar
20mL (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
30g (1.06 ounces) or 2 Tbsp plus 1 tsp butter
20g (0.71 ounces) or 1 Tbsp glucose syrup
40mL (1.35 fluid ounces) or 2 Tbsp plus 2 tsp cream (35% fat)
plus approx 40mL (1.35 fluid ounces) extra cream to adjust consistency to your liking)
15g (0.53 ounces) or 2 Tbsp ground coffee

Add the water to the sugar and the cream into the coffee. Tip in the glucose syrup into the coffee too, you can use corn syrup if you don’t have glucose. Heat that in the microwave to make it hot.

Heat the sugar and water over high heat. Once it is boiling wash down the sides of the pan using a wet pastry brush to get any sugar crystals off. Once it is browned add in the butter, stir well and then remove from the heat.

Strain the coffee through a fine cloth squeezing it to get out lots of flavour. If you’d rather you can use instant coffee. This caramel is quite strong and a bit bitter but once it is in with the sweet chocolate it balances well.

Stir the coffee and sugar mixtures together and then test the thickness of your caramel by putting a small amount on a cold surface. This one is setting a bit firmer than I want so I am going to add a bit more (unheated) cream. Keep doing that until you get a consistency you are happy with.

Rosemary and Almond

(makes 1 1/4 cups of filling enough for 6 blocks in the size shown)
rosemary chocolate how to cook that
140g (4.94 ounces) or 3/4 cup vegetable oil
few sprigs of rosemary (The amount I used gave a subtle taste of Rosemary, if you’d like it strong add lots more).
20g (0.71 ounces) or 1Tbsp plus 1tsp water
pinch of salt
80g (2.82 ounces) 0r 1/3 cup cream (35%)
224g (7.9 ounces) white chocolate
50g (1.76 ounces) or 1/2 cup ground almonds
chocolate transfer sheet (optional)

Place the fresh rosemary in the oil and then heat the oil up to release the flavour. Give it a stir and leave it to infuse for around 15 minutes.

Tip the salt into the water and heat that in the microwave to dissolve the salt crystals.

Place the chocolate, salty water and cream into a bowl and heat that in the microwave for 30 seconds then stir it really well, because microwaves heat unevenly if you don’t stir it will burn in one spot. Keep heating and stirring until it is completely melted.

Strain the rosemary oil through a sieve and add the almond meal on top. Stir it well and you’ll see the amond meal gives it a bit of texture. If you want it smoother you can blitz it with a stick mixer and if you have one of those you can also add the sprigs of rosemary in for a stronger flavour.

Smores Chocolate

smores chocolate how to cook that
8 marshmallows
3 gram (0.11 ounces) crackers

See video for the method.

Chocolate

make your own chocolate blocks ann reardon
The amount of chocolate required will depend on the size of your molds. If your chocolate contains cocoa butter make sure you watch the video below to learn how to temper it.

Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

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BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

47 Comments View Comments

  1. Rating: 4.5

    Awesome video, as always

    • Thanks Kitty.

  2. Rating: 4

    Hi Ann i love this recipe, but I live in italy and I don’t seem able to find glucose syrup, how can i replace it?

  3. Rating: 5

    These blocks look fabulous they would make great gifts. Thanks for the Xmas present inspiration!!

    • Thanks for the great feedback Helen.

  4. Rating: 4.5

    Hi Ann. Love your work. Can you tell me if we do not have candy temperature.. what can be the alternative of that?

    • Hi Sadia, It is worth getting hold of a candy thermometer as there is no easy way to confirm if a mix has reached the right temperature.

  5. Rating: 4.5

    This looks delicious i’m excited to try the recipe out!

  6. Just saw this video and after I heard that you liked seeing what other people did with your videos… I actually studied for chocolatier and for one of my projects I did your chocolate garden ^^
    The photos were taken so carelessly though, what a pity 🙁

    • Hi Julia, This looks really good. I love your butterflies.

  7. Hi Miss Ann, how can I put flavor and coloring on white chocolates? I like to make lemon or bubblegum flavor, can I just put alcohol based flavoring and food color to melted chocolates?

  8. Rating: 5

    Hello ann 2 days ago i made the caramel orange one and it was delicious, i tempered the chocolate too and it came out of the mold really shiny 🙂 thank you for your tutorials 🙂

    • That’s great Irma.

  9. Hi Ann,
    What is the shelf life of these chocolate blocks??
    How can we store them?

    • Hi Megha, they would have a shelf life of about 1 month as long as they are stored in a cool place in a suitable container and preferably out of direct sunlight.

  10. Ask Google for recipes for homemade Graham crackers. There are lots. You cannot buy them in England or Australia.

  11. I have a doubt!!!!… Can we frost inside a cake with whipped cream and outside with buttercream

    • Hi Aysha, You can use fresh whipped cream for the filling of a cake as long as it is kept cool and decorated and served shortly after. The fresh cream won’t keep for long.

  12. Can you make an I am number four cake

  13. Rating: 4.5

    hey ann,
    your ideas are always incredible. but can i also use the same concept to make smores, coffee caramel,rosemary and almond or orange caramel truffles .

    • Hi Yasmine, Yes, the principles are the same.

  14. where do I buy gram crackers?

    • Rating: 5

      Pls tell where I can buy gram crackers I live in australia too but I can’t find them

      Ps LOVE U ❤️❤️❤️❤️❤️❤️❤️

      • Hi Hidoes123. You can get graham crackers through a variety of online stores but they tend to be expensive because they are imported. You can use an alternative or Ann suggests using a laver of pretzels instead.

    • Hi Kristy. You can get graham crackers through a variety of online stores but they tend to be expensive because they are imported. You can use an alternative or Ann suggests using a laver of pretzels instead.

    • Hi Kristy, This is a very popular question. Outside the USA you can usually source them through the major online stores likes amazon or international food stores.

  15. Rating: 4.5

    Hiya Ann!
    Loved the video as always. I have a question. What would be an alternative for the gram crackers? I just can’t seem to find them here in England. Thank you

  16. Anne can you please tell me where you got the gram crackers?
    Thanks

    • Hi Tanaea. You can get graham crackers through a variety of online stores but they are not readily availably in stores outside of the US.

  17. Hello, how do u make the patent on d plastic or can we buy ready made patent??

    • Hi Cathy, the pattern sheets can be purchased from cake decorating stores or similar stores online.

  18. This video was awesome! You did a great job once again. I love your videos so much!

  19. My mum does jamberry nails so I might be getting some

    • Awesome that makes it easy

  20. Great job once again!
    I do have one question. What if you don’t want the Rosemary? I would like to make just almond chocolate, so what would I do?
    Thank you so much!

    • Hi Seirra, this one actually reminded me a bit of cookie dough so i’d do almond and cinnamon next time. Or almond and rum. You could just leave it plain and then take a tablespoon of the filling and experiment adding different flavors to it.

      • can you make number 4 cake

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