Once cooled they’ll have formed clusters and they’re ready to serve. Heap a teaspoon full of the chocolate and peanut mixture on a piece of parchment paper. Now all you have to do is add the roasted peanuts and mix till all peanuts are coated. ![]() See ‘Notes’ in the recipe card below for the temperatures. ![]() Once the temperature of the chocolate has reached the correct temperature for your chocolate of choice it’s ready to use. The added chocolate will bring down the temperature of the chocolate, you will notice that the chocolate will start to thicken and become smooth and shiny. Stir until the added chocolate is melted as well (do not put the chocolate in the microwave, the heat of the melted chocolate should melt the added chocolate). Take the remaining 1/3 of chocolate and add it to the melted chocolate a little bit at a time. The temperature of the chocolate should be between 45-50✬ /(110-120✯). Melt the chocolate in 15-30 second intervals, make sure to stir between each interval. Put 2/3 of the chocolate into a microwave safe bowl. How to temper chocolate in a microwave, the quick way For this chocolate peanut clusters recipe I’ll highlight the quick and easy way to temper chocolate in the microwave. Traditionally you would temper melted chocolate on a piece of marble, however, you can also use the microwave. But sometimes, I’m really not in the mood to temper chocolate and don’t mind the non glossy/grayish look. Tempering also gives chocolate a nice satin gloss. The reason why it’s a “better” to temper chocolate before processing it, is because tempering will help harden the chocolate, giving it a nice snap after cooling. Place the chocolate in a double boiler over simmering water on the stovetop on low to medium. That said, if you really want to make the clusters properly, ideally you’d use tempered chocolate. Line two large baking trays with parchment paper. Melt chocolate, add peanuts, drop little clusters on parchment paper, leave to cool and you’re done. ![]() How To Make Chocolate Peanut ClustersĪs you can tell from the little story above, I can’t really call this a “recipe” just because it’s such an easy treat to make. That way none of the chocolate would go to waste. We would simply add some peanuts and make chocolate peanut clusters. When working with chocolate we would always have some tempered chocolate leftover. The pastry course was divided into several modules and one of the modules was about all things chocolate, making chocolate art pieces, filled chocolate treats etc. It’s something we used to make with left over chocolate when I did a pastry course. Chocolate peanut clusters are really easy to make.
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