Casa Rosales

Casa Rosales

Friday 30 November 2012

Mostly making

Chocolates!
It's so important to do what you enjoy in life and to enjoy what you do, isn't it?  How lucky am I that I am teaching and enjoying it - and enjoying making chocolates in the evenings when I get home?
It doesn't leave much time for blogging though, which is a shame because I also enjoy that. So many things to enjoy, so little time....

I'm not the most organised of people on the outside. On the inside, of course, I usually know exactly what has to be done, how long it will take, when I intend to do it, where it is...part of an ENFP personality though, is that if something more interesting or exciting comes along, all the best laid internal plans can be dropped without too much concern. Unless that means I can't make my chocolates.

Because I like doing things I enjoy, I have to do some things I don't. No matter how hard I try, I do not enjoy cleaning; dust can gather, clutter clumps together and my eyes glaze over and my brain refuses to fret - I don't use avoidance tactics, I often don't register things that others cannot live with. (It's a gift, I think.)
However, my kitchen must be spotless for me to make my chocolates...so it's getting more attention these days. I see specks of dust and drops of water that could spell disaster to my creations.

Not to show you my immaculate kitchen, but to share with you some of my small scale production processes, I stopped last night a couple of times during my chocolatiering to capture a bit of what it's like to make chocolates on the kitchen table.

Moulds pre-prepared with a coating of 'ruby' chocolate. Palette knife at the ready and a covered pot of cherries in liquer.

Orange centres ready for dipping - at the other side of the table. Two different chocolates from the same 'batch' of tempered dark chocolate.

No one said it wasn't messy. Moulds part-filled, ready for the centre to be added. 

Jackson Pollock eat your heart out! Edible art.

Dipped orange Belgian truffles. Turned out nice.
The two really big ones, second row in on the right ended up as 'testers'


Cherry marbles as Romy named them.






Close up of the effect of the 'ruby' coating. I love this stuff! It is a white chocolate with edible colouring which gives a slightly metallic effect. With the dark chocolate behind it, this makes an overall dark plummy, purply colour which I find stunning. Each one is different and I am always so excited to turn them out and choose my favourite.
Milk chocolate truffles with a Christmassy flavour - orange, spices, cherries, ginger and a splash of cognac.

And here they are with their little cap of saucy topping. Takes an age to do but I think they're rather sweet.
Glamour shot of my chocolate orange truffles.
Posers!

Now. What shall I make today? Coffee truffles are calling....


17 comments:

  1. Oh wow now I am soooooooo hungry. I am a chocoholic. Have a good weekend Diane

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    1. Feast your eyes, Diane - better for hips I always find. Thank you, Axxx

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  2. These all look so good Annie. I dont think I'm up to making any at the moment... I suspect my first kitchen dabble will be making a couple of cakes when I know the grandchildren are coming round. Nana's chocolate cakes usually go down very well. However.... if I cope with that, I may just get the chocolate moulds out....as always, you are my inspiration ! The kids must be so delighted that making chocolates is one of your priorities, long may it continue. Jxxx

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    1. I still smile to think of you as Nana, Janice! But I have no doubt that your chocolate cakes are delicious. See how you feel but I'm not sure that making chocolates when you feel under par is the best for you or for the chocolate. I'm quite convinced that when I feel great, the chocolates turn out better than if I feel a tad under the weather. Mind you, anything made with love is usually good, isn't it?
      My children are reassuringly always impressed by my chocolates - I'm teaching them to value the quality rather than judge by the quantity they're allowed. They don't get much!

      I'm sure you're on countdown now for that first session - it won't be fun but I hope it's not worse than you imagine. And that you continue to feel strong and positive - so important. Sending lots of positive vibes your way.

      I thought your new haircut was stunning, by the way! It really suited you. Axxx

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  3. Oh Annie, how positively cruel of you to tantalize those of your readers who shouldn't/mustn't eat such gorgeous goodies because we're diabetic, but who still adore them! I'm drooling over the pictures - what I'd do if confronted with the realities I just don't know (or maybe I do, as I have very low levels of willpower!!) They really do look so more-ish. What a pity you moved to Spain - you'd have a really thriving business selling your creations back in the UK (& I'd be first in the queue!) Your family really are so lucky to have such a genius in their midst.

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    1. Oooh, Helva - thank you! I'm sorry you're diabetic and can't eat chocolates but I hope I've given you an eye-fest here. I'm hoping to educate the Spanish palate so that I can avoid having to eat all this lot myself. I just have to make them though!
      Thank you so much for your comments. Axx

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  4. WOW! The chocolates look (and I'm sure taste) absolutely wonderful.

    It looks relaxing and creative. Whay did you do with your Jackson Pollock creation? I'll be disappointed if you say you melted it!

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    1. Thanks Gaynor - I am my own strongest critic and I do usually like what I make. I also try to limit how much of it I eat too, for obvious reasons.

      I will have to disappoint you about the Pollock creation - although it's not actually melted yet, that's where it's heading. I'll do another one before long, though! Axxx

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  5. How did you learn to do this ? I am so impressed.

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    1. Hi Annie, thank you so much. I have a page - listed below my blog roll - called Taylor Made Chocolates, which gives some details about how and why I make chocolates. It was Grandpa, in a nutshell. It's genetic. Axxx

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  6. Christmas pudding chocolates! How cool is that?

    Annie, those chocolates look fantastic - a feast for the eye as well as the palate. Thankfully I can (and do) eat chocolate and am soooo tempted to have a go at making some myself. Perhaps I ought to put the necessary equipment on my Santa wish-list, so that I can get in plenty of practice before next Christmas. My kitchen is certainly old enough at the moment to make chocolates. :-)

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    1. Thank you Perpetua, you should give chocolate making a go - it's very rewarding when you get it right. An old, cold kitchen sounds a perfect place to make them too! I should definitely ask Santa if I were you. And an old, cold kitchen sounds a lovely place to work on chocolates. Axxx

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  7. Oops, that last sentence should read 'cold' though the house is also old. :-)

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  8. I was coping, just, until that last line ... did you have to mention coffee truffles! Thank goodness the shops have closed here ;)

    They all look wonderful Annie :D

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    1. Ah...good job you haven't seen them, Annie! I have made some today and am very pleased with them both appearance and taste is pretty good. Very sophisticated. Thank you so much. Axxx

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  9. I wonder if you have strict rules for your family? How many are they allowed to eat? Who gets to lick out the bowl...?

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    1. I'm not generous, let's put it that way. They do get to test and we have a special box for anything that doesn't pass quality control from which they can have one a day. I save them the spoons to lick...and they do beg for more, but I'm tough! Axxx

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