Are you familiar with loving a certain food, but you have no idea what is made of?
So after many years of chocolate addiction, this week I found out what chocolate is made of, and it's pretty simple. All you need for making good home made chocolate is to melt cocoa butter, stir with cocoa powder and sugar/honey/sweet syrup, freeze it, and then you have s tasty home made chocolate.
So what has cocoa butter to do with macarons? The ganache inside of course.
I always avoid making overly sweet ganache because the macarons shells are already sweet, so I always seek for ingredients that can neutralize the sweetness. I used to think that these white chunks in the pastry shop are white chocolate, but not all of them. Some of them are cocoa butter,it looks like a white chocolate but it tastes like a soap 🙂
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. (thanks wikipedia for the last 2 sentences).
Cocoa butter is a great way to reduce the sweetness in the macarons ganaches.
Ganache is made of chocolate. We can use dark chocolate and cream so the ganache won't be too sweet, but in this way the color always be brown and the ganache will always have a chocolate taste.
If we want different colors and different flavours for the ganache, we must use white chocolate- and cocoa butter is a great solution for reducing the sweetness.
My first experiment with the cocoa butter went to trash, I guess I was jumping to high. After my pretentios experiment, I entered Youtube and looked for cocoa butter recipes, and what recipes have I found? chocolate recipes of course. My second experiment with the cocoa butter led to a great healthy home made chocoalte. (Chocolate is very healthy if it's without sugar and dairy products).
Thank you Valrhona cococa:
..But this website is all about macarons, so lets get back the macarons talking
As I mentioned, I use the cocoa butter for reducing the sweetness. I've never studied pastry, I guess there are some more ways for reducing the sweetness except lemon juice or cocoa butter, but those two ingredients works great.
So here is the simlpe orange ganache:
Melt in a bain marie 30g of cocoa butter with 50g white chocolate
after it has melted, add 1/4 cup of orange juice, stir it til the batter is smooth. you can add orange zest if you'd like.
freeze it in the refrigerator for at least two hours
the ganache is ready!
simple, isn't it?
If you want an orange ganache and you don't have a cocoa butter, you can also add orange juice to melted dark chocolate, the ganacahe will be brown and will have a chocolate orange taste.
By the way, I don't have an orange food coloring, so I add to the whipped egg whites yellow and crimson food coloring… It made my macarons a basketball colour 🙂
some cute cat from Tel Aviv