From chillies to chai, Indian flavours and spices are a great match for the beloved confection. On World Chocolate Day, experts share ideas and tips for Indian-inspired infusions
Saffron and white chocolate come together in these bonbons
Filter coffee-flavoured milk bars, thandai-inspired mousse, Himalayan pink salt-laced dark chocolate, kesari bonbons — these are a few of the countless chocolate-based permutation-combinations that chocolatiers, bakers and chefs are churning out with staples in desi pantries. While one can always grab a bite from one of the many indie chocolate brands that are bursting onto the scene, these nostalgic-but-new flavours aren’t hard to master at home either. Chef-owner of Bandra-based Monèr, Freny Fernandes, and Anuja and Ankita Jain, who run the Andheri-based artisanal chocolate brand Harsh Chocolates, share a few handy pointers:
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>>While using spices in a powdered form, never add them directly to the chocolate or ganache as this will affect the texture and make it grainy. Always steep the spices in a liquid for a few hours and then strain for maximum flavour, without affecting the texture and consistency.
>>Chocolate and chillies go well together but balance is key. Add a little at a time.
>>Saffron with white chocolate is a great combination but it’s expensive, and a small amount has a lot of flavour. So, use only about a pinch depending on the recipe.
>>The use of chocolate with seasonal fruits is quite unexplored although it has great potential. For instance, dark chocolate and mosambi, or chikoo and jackfruit with white chocolate.
>>Add a pinch of pounded cardamom to your dark chocolate; it will enhance the richness of the cocoa content.
>>Don’t let a drop of water enter your chocolate bowl; it leads to splitting of the chocolate.
>>Roasting of nuts brings out their aroma and crunch in your recipe.
>>Ensure all your ingredients are at room temperature, between 30 to 32°C for the best outcome.
>>Use a digital thermometer when working with chocolate for accuracy.
Saffron white chocolate bonbon
Ingredients
>> 200 gm white chocolate
>>200 gm cream >>10 gm glucose >>A pinch of saffron
Method
Heat cream, glucose and saffron in a saucepan. Bring to a boil and pour over the white chocolate. Stir until it’s homogenous. Let it set for a few hours before using. For the bonbon chocolate shells, temper 500 gm white (at 28-29°C) or dark chocolate (30°C). Pour into polycarbonate moulds filled upto the top. Let it sit for 30 seconds and then tap out all the excess chocolate. Let it set for a few hours. Fill with the ganache and seal again with the tempered chocolate. You may use food colouring too.
- Chef Freny Fernandes
Masala milk stir-ins
Ingredients
>>5 cardamoms >>A pinch of saffron >>20 gm overnight soaked almonds >>20 gm overnight soaked pistachios >>70 gm white chocolate >>4 cups milk
Method
Peel the soaked almonds. Completely dry both the almonds and pistachios. Coarsely pound the almonds, pistachios, cardamom and saffron together. Take a bowl and melt the white chocolate on a double boiler. Fold in the pounded mixture. Pour the chocolate mixture into the desired mould. Allow it to semi-set in the freezer for about two to three minutes. Take it out. Insert a candy stick. Put it back in the freezer for it to completely set for another five to seven minutes. Once it sets, demould it. Allow it to come down to room temperature. Boil the milk separately. Pour it into four cups. Add the stir-ins, stir and sip.
- Ankita and Anuja Jain
Raise the bar
>>Pahadi flavours of barley, pink salt, Kashmiri badam and more come alive in The Himalayan Chocolate’s bars.
Log on to: thehimalayan-chocolates.com
>>Get fruity with Paul And Mike Farm To Bar’s sitaphal, alphonso or dark jamun chocolates.
Log on to: paulandmike.co
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