Watch the Hangout recorded on September 26:
Sure, you could buy these delectables at the new Charles Chocolates kitchen-retail space and café in San Francisco that Bay Area Bites profiled when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Charles Chocolates owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.
Why? As Siegel has said, "Chocolate only exists to bring joy and we eat it for pure pleasure." Imagine showing up at parties this holiday season bearing pure pleasure.
During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.
Here are some of the questions I'll ask:
- Tell us what inspired you to get into the chocolate business 25 years ago.
- What's your philosophy of chocolate? What pleases your palate?
- What are the signs/tastes of quality chocolate?
- What are tips and tricks for cooking with chocolate?
- What DIY chocolate-focused recipes make the best holiday gifts?
If you've got questions for Chuck ahead of time please post them in the comments or on the Google+ Event Page.
For the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.
So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:
(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)
- 2 1/2 cups heavy cream Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes Straus Family Creamery and Clover brands
- 2 tablespoons (1 oz) unsalted butter
- 15 oz bittersweet chocolate Chuck uses Valrhona, but he also recommends Lindt — specifically the 70% bittersweet
- 9 oz milk chocolate
- 1 cup (4 oz) cocoa powder for dusting
- Saucepan for heating cream
- Bowl for the ganache
- Spatula or a whisk or a blender (all work)
- 9 x 12 baking pan
- Paring knife or pizza cutter
- Plastic wrap
200 15mm x 15mm squares, or 100 1" x 1" squares.