Go to the Recipe: Foie Gras “Rocher”
Beautiful. Some questions on technique and equipment:- Could a hairdryer be used for the quick doses of heat?- Are those silicone molds heatproof? I had the one linked on this page, but the first time I put it in the oven it started smelling like burnt plastic.- Is it not unsafe to torch something held in your hand?
I would fill the the hemnispheres to 30 percent with ganache then pre freeze for one Hour, after that center the hazelnut, cover with top hemnispheres including a little hole, pre freeze again for one Hour, fill the Rest of ganache up in the hemnispheres,freeze another Hour, set toothpicks straight up 2 Millimeters in the hole. Less work better Results, no cleaning no touching until chocolate Bath. KEEP it simple, KEEP it sexy ;-) . For better understanding check that out. Pro style. ( i guess for a liquid style roche going without Gelatine could do a nice Job too) https://player.vimeo.com/video/37517000 . @ evan Fields. Leave hairdryer in bathroom :-) but it works
Very Cool!Was checking out the Macaroon course. I think it's a great idea what you guys are doing in terms of paid courses.An idea that I would definitely pay for:I've always wanted to take a class in cooking as there's only so much you can gain by reading books and trying recipes - no matter how cool the books i.e. Alinea, M.C., Fat Duck etc.The thing is, I am never that crazy about the course content these classes provideWhat I wanted to do, is approach a pro chef (i.e. you guys!!) with MY dishes. Say 3 courses, and have you show me how to do them properly.I have my own dishes but have never been able to formulate them properly, or bring the components together, or get the pairings just right etc.Something you guys would be interested in?
- originally posted by Tony
Amazing stuff guys. This reminds me of the Foie profiteroles I had at Le Pigeon in Portland. One question, in the last step, how do the hazelnuts adhere to the chocolate? Are these straight out of the freezer.. then simply torched? My fear is that the shape my not keep. Thanks again. Love the vidoes.
Look down there. I replied to u. And maybe u watch the other Video because there they use another way of Building Silikone Molds. In my eyes the easier faster and cleaner way
Hi Grant,Was wondering what you are using to dispense the Ganache, and is there a link available re purchase.Thanks in advanceRaymond
- originally posted by Raymond
Is there any issue dividing this recipe by 4 to make 25 pieces and then dividing the foie gras ganache recipe by 8?
Just made these--followed the recipe and they came out perfectly. Used our kitchen torch -- when assembling the two halves, needed enough heat so you get just a tad of squeeze out. And, put the final piece with chocolate in the bowl with nuts and very lightly torched it with one hand while agitating the bowl with the other, which worked perfectly. Happened to have the liquid nitrogen, so we used that in between chocolate dips, which we'll do again next time. thanks!
- originally posted by Mya-Moe Ukuleles
Insane.
Can you swap out this ganache with a different one? Like the chocolate ganache that you have on the site? (https://www.chefsteps.com/activities/traditional-ganache)
Greetings and thank you for the wonderful site and videos. I would like to know more about the bars used to suspend the chocolate into the bath. Are they caramel or ganache bars? Stainless steel and anodized?
Those look awesome! I can't wait to try making them. I'm curious about the chocolate dipping stage, however. If you heat the chocolate to 55C, isn't that going to melt all of the crystals, and when it hardens, won't it bloom? I've always read that you need to temper the melted chocolate before dipping (and tempered chocolate is supposed to be heated to no more than about 32C).
This was awesome.. a little tricky for me, because my hands are a little too hot, so the ganache and them the chocolate becoming to melt, but the result deserves all the effort...!!!! My Rocher are a little bigger, cause my mold... but is more foei, hazelnut and chocolate for me... jajaja!!!!
surely a brand like valrhona should stop that issue?
Why do you heate up the chocolate to 55C isn't that to much. Since the corect way to temper chocolate is to heate it to 45C then cool to 28C and then reheat to 30-32.
It looks amazing and I can't wait to try it.
I have found this mold on Amazon http://amzn.to/1OkccWs Is it the mold used in this recipe or should I buy a different one? Same about the tray, which one to buy?
Any advice on how to make these without dairy? What could I replace the cream with?
Hi Steve! That mold should work just fine and we used a standard 1/4 inch hotel sheet pan. Let us know how they turn out!
Hi Nils, you could try substituting rice milk (direct substitution) for the heavy cream. Thanks!
I thought about substituting a vegan milk for the cream but was afraid the fat content would be too low.
I'll try that, thanks!
why have they chosen for this mold in stead of the spherical mold used in the banana bonbon? could u use one of those? or is there a particular reason for using this mold? it seams a little easier to use one of those in my opinion.
Does this really make 100 pieces, as stated? It says to only reserve 20 hazelnuts. TIA.
how would they get the hazelnut into the middle, also the other moulds are too small
These are one of the coolest holiday treats that I'll never make
