Easychoc by Silikomart - Truffels made easy

noreply@blogger.com (Alicia Louw) — Fri, 18 Sep 2009 09:06:00 +0000

I present to you a fool proof method of making the most impressive and delicious truffels using the Easychoc range from Silikomart. The silicone chocolate moulds are available in theme specific designs like easter and christmas, standard truffel shapes and some fun shapes like dinosaurs and smiley faces which can be purchased at our online store.

Check out this short yet informative video:

It is important to note the following:

The chocolate used is already tempered, which means that after it's melted and poured into the mould it will set again to its original texture, so make sure that the chocolate you use is specifically for moulding (Nestle's Easymelt or something similar) or already tempered. Also, do not leave the chocolate in the fridge for too long during the setting phase since the fats in the chocolate will start to seperate from the cocao and form a white residue on the chocolate.

With regards to the filling, you imagination is the only limiting factor. Standard ganache filling consists of 1 part chocolate and 1 part cream. Heat up the cream to just before boiling then add your chocolate bit by bit while stirring until all the chocolate is melted into the cream. For a firm ganache, use more chocolate and for a bit of excitement add some alcoholic liqueur of your choice.

These chocolates are great as an after dinner delight, a gift for that special someone or a treat for guests at your next party...enjoy!

Using the silicone Tapis Relief mats

noreply@blogger.com (Alicia Louw) — Mon, 14 Sep 2009 11:26:00 +0000

We have had several requests for this recipe in the past, so I decided that it would make for a good first post on our new blog. The relief mats are available at our online store.

The relief mat is great for creating different designs and textures to pastries using decorating paste and a simple joconde sponge base. The silicone mat can take temperatures from - 60°C to +230°C (-76°F to +446°F), is non-stick, 600mm x 400mm in dimension, come in 12 unique designs and can be used in many applications other than cake decorating, for example chocolate and sugar work.

First off, it is advisable to work on an oven tray from the start since the mat is very flexible and may be difficult to handle when covered with the preparation. Spread the decorating paste uniformly onto the silicone relief mat, filling all the crevasses. There after, place the mat in a freezer for 5 – 8 min or until the decorating paste is firmly set.

Once set, spread the joconde preparation over the decorating paste filling the relief mat to the brim.

Now that you have filled the relief mat with both the decorating paste and joconde preparation, place it in the oven at 220°C for 10 – 12 min.

Once done, set the sponge base aside to cool completely then place the joconde upside down on a non-stick baking sheet or greaseproof paper and remove the silicone mat carefully.

Cut the joconde into strips or into the desired shape and place it into the mould of choice.

Thereafter you can continue to finish off your pastry as normal.

The Basic recipes:

Decorating Paste:

Mix together :
1 egg,
100grams icing sugar, 100 grams whole egg,
100 grams flour

To obtain colors add food coloring or cocoa powder reducing the flour by that amount.

Biscuit Joconde Recipe :

Almond Flour 375 grams
Icing Sugar 375 grams
Flour 100 grams Whole Egg 250 grams

Beat and add in : 250 grams egg white, 80 grams melted butter
Beat and mix in 350 grams egg white and 50 grams sugar

This is basically what the finished product should look like.

The Wizbake Weekly

Easychoc by Silikomart - Truffels made easy

Using the silicone Tapis Relief mats