Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Small enameled saucepan — warming sauces, melting butter, reheating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Small enameled saucepan — warming sauces, melting butter, reheating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
You're reading one of recipes available free. Full library with Gastronome.
Set-up a pan with about an inch of water and warm it to 160 degrees. Chop chocolate and place in a clean, dry, bowl that fits in the pan without touching the water, but is within an inch or so. Stir chocolate (with a clean, dry spoon) occasionally until almost melted. Remove from heat and continue stirring until smooth, the residual heat will finish the job. In a large bowl that will also fit over the pan with water (I use the bowl from my standing mixer), place eggs, cocoa, sugar and salt. Whisk lightly until blended. Turn heat up so water simmers, place the bowl with the egg mixture over the simmering water and whisk gently until the mixture reaches 165 degrees. 160 degrees is the 'instant' kill temperature for salmonella and many other nasty bacteria. If you don't have an instant read thermometer, then the mixture should feel fairly warm, but not too hot. If you start to smell eggs cooking then you're too hot. (It's OK, so long as there are no actual egg chunks) Place the bowl on your mixer, or pour it into your mixer bowl, and, with a whisk attachment, beat at high speed until cooled to room temperature. I like to do this in the winter and open up a window next to my mixer. If you don't have a standing mixer, you can place your bowl in an ice bath and do it with a hand mixer on high speed. Lower speed on mixer to medium-low, add vanilla extract. Start adding butter one chunk at a time mix until each chunk is incorporated. When all butter is added whip on high speed for a minute or so. Turn off mixer, add chocolate and run on low speed until incorporated. Use immediately, keep at a cool room temperature for a day, refrigerate for a week, or freeze for 3 months. Re-whip before using.