For the recipe Salted Caramel Crunch Cups
|8||Dr. Oetker Muffin Cases|
|200 g||Dr. Oetker 35% Milk Chocolate (7 oz)|
|75 g||Dr. Oetker Surprise Inside Cupcake Centres Salted Caramel (3 oz)|
|50 g||Dr. Oetker 72% Extra Dark Chocolate (2 oz)|
|115 ml||Double Cream (4 fl.oz), at room temperature|
Line 8 fairy cake tins with Baking Cases and set aside. Break up 150g (5oz) of the Milk Chocolate and place in a heatproof bowl over a saucepan of barely simmering water. Leave to melt then remove from the water, stir the chocolate and leave to cool for 5 minutes.
Working on one case at a time, put a teaspoon of melted chocolate into the bottom of the Baking Case. Using a silicone pastry brush, paint the inside of each Baking Case with the melted chocolate to achieve a thin, even layer of chocolate, leaving the top 1/2cm (1/4inch) of the case unpainted – this makes the case easier to peel away. When all the cases are coated with chocolate, leave in a cool place until set.
Re-melt the chocolate if necessary, and repeat the chocolate painting as above to give each case a further layer of chocolate, making sure the inside of cases are completely covered. Leave the cases to set completely.
When you are ready to serve the chocolate cups, carefully peel away the paper Baking Cases and discard. Put the chocolate cups on a board or serving platter and put a little Salted Caramel Cupcake Centre into the bottom of each. Chill until required.
Break up the remaining Milk Chocolate along with the Extra Dark Chocolate and put in a heatproof bowl. Melt, stir and cool as in Step 1. Whilst whisking the chocolate, gradually pour in the cream, until thickly whipped and glossy. Spoon into a piping bag fitted with a large closed star nozzle and pipe a generous swirl of chocolate cream into each chocolate cup. Chill for 30 minutes to firm
How To temper chocolate - For a professional finish, temper the chocolate before you make the cups; this will make the cups glossy and crisp, and will mean they can be stored at room temperature for several days before filling without spoiling.
To temper Milk Chocolate, finely chop the chocolate into small pieces and put approx. two thirds (100g (3 ½ oz)) into a clean and dry heatproof glass or plastic (not metal) bowl. Quarter fill a larger bowl with cold water and set aside.
Put the bowl of chocolate over a saucepan of barely simmering water to melt slowly. Do not let the bottom of the bowl touch the water as the chocolate needs to melt gradually and not get too warm too quickly. Stir the chocolate occasionally using a plastic spoon or spatula. Once the chocolate is almost melted, put in a sweet making thermometer; or food probe. It is important to keep stirring the chocolate every now and then so that the temperature is consistent throughout the melt.
Once the chocolate has melted to 42°C (108°F) – after around 3 minutes, immediately remove from the hot water and sit the bowl in the cold water for a few seconds to prevent the temperature rising any further. Note: if your chocolate does heat beyond the desired temperature. It can still be used but it may look less shiny when set.
Remove from the water and wrap a tea towel round the bottom of the bowl to retain the heat. Add the remaining chopped chocolate and stir for a few minutes until the pieces melt. Remove the tea towel and continue mixing the chocolate letting it cool to 30-31°C (86-88°F). This process may take up to 10 minutes depending on the kitchen air temperature.
Once the chocolate reaches the desired temperature it is ready to use. Keep the chocolate over a bowl of warm water so it is still tempered and melted when you come to apply the second coat.
For a professional finish, temper the chocolate before you make the cups; this will make the cups glossy and crisp.
|Per Serving||Per 100 g / ml|