2012 Chocolate Show Demonstrations Recipes
Here are two filling recipes for "Cocoa Nib Macarons" presented on Friday, November 9 by Kathryn Gordon, Chef Instructor, The Institute of Culinary Education:
#1 - Creamy Dark Chocolate Caramel With Fleur de Sel
¾ cup (180 grams) heavy cream
2 cups (400 grams) granulated sugar
4 ounces (120 grams) bittersweet chocolate
1/8 teaspoon (.5 grams) fleur de sel
1. Boil cream and set aside. Heat sugar in a medium sauce pan until it just forms a clear caramel, stirring with a heat resistant spatula only if the sugar doesn’t melt evenly. When the edges begin to foam and you smell caramel, remove from heat and immediately and carefully pour in the cream to stop the cooking process. Reheat to 180ºC/356ºF.
2. Stir in the chocolate and fleur de sel, and cool completely before piping on half of the macarons.
#2 - Crunchy Cocoa Nib Ganache
5.5 ounces (160 grams) semisweet chocolate
1 tablespoon (18 grams) light corn syrup
1/2 cup (120 grams) heavy cream
1/2 tablespoon (7 grams) unsalted butter, soft
1 1/2 tablespoons (14 grams) cocoa nibs
1. Chop chocolate fine in a food processor. Boil cream and corn syrup in a small saucepan and pour over the chocolate. After 1 minute, pulse ganache until smooth. Add in the butter and cocoa nibs and process until the butter disappears. Cool before piping on top of the caramel on half the macarons.
2. Top with the remaining half of the macarons. Refrigerate to set fillings.