Jack turns to Frederic for help to learn how to make simple homemade candy including recipes for chocolate truffles and candied orange peel.
Below youll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
- Liquid measuring cup
- Small saucepan
- Serrated knife
- Cutting board
- 2 small cake pans
- Small baking sheet
- Parchment or wax paper
- Mixing bowl
- Measuring spoons
- Plastic wrap
- Chefs knife
- Large saucepan
- Rack for drying
- Dry measuring cups
- Chop chocolate finely and uniformly before melting.
- Melt chocolate in a double boiler or in a bowl set over a saucepan of simmering water. Turn the heat off just before beginning to whisk; the residual heat will be enough to melt the chocolate. Having the heat any higher will scorch the chocolate.
- Whisk the chopped chocolate over the heat to prevent scorching.
- Ganache is a mixture of chocolate and cream, and is usually made with either semi-sweet or bittersweet chocolate, as opposed to milk chocolate. Flavorings like liqueurs can be added to ganache.
- Ganache can be made by heating the cream gently to a simmer, and then by pouring it over a bowl of very finely chopped chocolate.
- Candying is a cooking method used to preserve and sugar-coat fruits, citrus rinds, flowers, herb leaves, etc. by cooking them in sugar syrup and then coating with more sugar to let dry at room temperature.
- Ganache is not firm enough Refrigerate ganache for at least 2 hours before attempting to make truffles. You can spread the ganache onto a sheet pan for faster cooling.
- Burnt sugar Start over with the sugar syrup. A sugar syrup needs to be cooked slowly and gently at a simmer; do not let it boil furiously.
- Candied orange tastes too bitter Blanch an additional time; the more times you blanch the orange peels, the mellower the bitterness becomes.