Dulce de Leche Espresso Hearts

During the reorganization of my chocolate supplies a few weeks ago, I found a heart mold that I had purchased during my professional chocolatier program but never used. With Valentine's Day quickly approaching, it seemed like an ideal opportunity to test it out. And then after reading through ganache recipes one Tuesday night, I was inspired to try making a milk chocolate heart filled with dulce de leche and espresso ganache.

I chose milk chocolate for a few reasons. First, I have a lot of it because I primarily use dark chocolate in my production. Second, because I gravitate toward dark chocolate, I don't have enough experience tempering milk chocolate. As well, I haven't employed the piping bag method of shelling chocolates using milk chocolate. Guaranteed to be more tricky than dark chocolate, I wanted to try it. And practice does make perfect, right?  

These dulce de leche espresso hearts were a multi-step process: decorating the mold, shelling, piping the dulce de leche layer, piping the ganache layer, capping, and packaging. I spread these out over two weeks partly to make it more manageable and partly because I didn't realize how close February was and didn't buy cream with my groceries (and after 16 hours of writing spread over two days, I just didn't have it in me to run out to the store). 

Session One: Decorating and Shelling

I began by tempering some coloured cocoa butter to decorate the mold. Now, I just have to say that I was thrilled to finally try this again, since I hadn't done it in years. I purchased gold Roxy & Rich cocoa butter back in December when I replenished my dark chocolate supply. I've wanted it since 2018. And now it is mine! (My precious...)

Tempering coloured cocoa butter is easy. It just requires patience. You remove the cap from the bottle and pop it in the microwave for 10 seconds, then remove it and shake. Then another 10 seconds, remove, shake. And another 10 seconds, remove, shaky-shake. You get the picture. You progress in this fashion for about 1 minute and thirty seconds and eventually some of the cocoa butter melts while some of it remains solid. And by shaking, you ensure the temper of the cocoa butter. 

I dispensed a small amount into a pinch bowl, rolled a latex cot over my finger (thank you Shoppers Drug Mart), and then finger painted the molds. I decided to swipe only once from top right to bottom left, and in less than a minute I was done. The encouraging part of it all was that the gold cocoa butter began to solidify almost immediately, so I knew it was in temper. 

Next, I tempered 350 grams of milk chocolate and filled a piping bag. Using the "human depositor machine" method, I filled each heart, tapped the mold to remove air bubbles, and then inverted the mold to let the excess chocolate drain out onto a piece of waxed paper. Then I placed the mold on a tray in the fridge for 10 minutes. Now, I didn't quite get all of the air bubbles out and the shells are a bit thick in spots, but I was happy with the results nevertheless. It's a much cleaner way of working and in the future if my chocolate is just a little warmer and I tap it a little longer, I think I can solve the issue of it setting too quickly. (Yes, this means there will be more milk chocolate bonbons molded in the future.)

At this point, I set the shelled mold aside to await the next steps. 

Session Two: Layering Dulce de Leche and Espresso Ganache

The second production session occurred on a Sunday morning, passing the time during snowmageddon. I started by making a small batch of milk chocolate espresso ganache, so that it could cool while I was piping the dulce de leche layer. I measured heavy cream, butter, espresso powder, and milk chocolate into a bowl and went the old-fashioned bain marie route to melt it all together. About 10 minutes later, I had a beautiful ganache. I removed it from the heat to cool. 

Next, I poured my dulce de leche into a piping bag. With right hand applying pressure by squeezing the bag and left hand controlling the flow by pinching about a half inch above the opening, I very slowly deposited a small amount of dulce de leche into each heart. The dulce de leche was very fluid and shouldn't set while inside the chocolate, so the hearts should ooze when bitten into. 

Then I checked the temperature of the ganache. While it was starting to set, it was still 37 degrees -- far too hot to pipe into the mold because it could take the shell out of temper. I gave it a good stir and left it for ten minutes. Still too warm when I checked it, I left it for another fifteen minutes. When I returned, it was at 27 degrees, so I knew it was safe to pipe. 

Using the same method as for the dulce de leche, I quickly piped the ganache over the first layer. This part was tricky. To avoid the heavier ganache sinking through the dulce de leche and creating a total mess, I had to pipe at an angle across the surface of the dulce de leche faster than it could ooze upwards. For the most part, it appears to have worked well. With a toothpick, I knocked down any ganache peaks that were high enough to impede capping. Then I left the ganache to fully crystallize on top of the dulce de leche. 

Session Three: Capping

Still snowed in, the third session occurred early on a Tuesday morning. I gathered my supplies (chocolate, a silicone bowl, a piece of acetate, and a drywall knife), and prepared myself for capping. It can be tricky business and it's critical for shelf-life.

First I tempered a small amount of milk chocolate (but also about 4x more than I needed). After two temper tests to ensure it really was going to set properly, I spooned three lines of chocolate onto my mold -- one at the top of the mold, one along the second row of hearts, and one about half-way down the mold. Then I lined up the edge of the acetate with the edge of the mold and scraped across the full mold with the drywall knife. I've tried this method several times, but this was the first time that I got the right amount of chocolate on the mold. After admiring my work for a brief second, I cleaned up the edges (and snapped a photo) and put the mold into the fridge for 13 minutes.

Next, I inverted the mold onto a tray and lifted it to see if any would fall out on their own. None did. In the past, I have tapped the edge of the mold on the counter to release the chocolates, but inevitably a few (or many) would come out cracked as a result (I guess I was probably tapping with too much force). So, instead, this time I tapped the mold with a wooden spoon, as I had seen in an Instagram reel by Kate Weiser Chocolate. Sure enough, one by one, the hearts dropped cleanly from the mold. And when I moved aside the mold and spoon to assess my work, I was absolutely thrilled. The shine on the chocolates was incredible. 

Session Four: Packaging

A few days after finishing these hearts, I checked my stash of packaging and confirmed what I already knew: I didn't have anything suitable for single chocolates. I have a large quantity of 2-piece and 4-piece boxes, as well as a variety of cellophane and paper bags. Alas, nothing for one piece. It was time to get crafty.

And so I went onto the Silhouette Design Store to look at cut files for boxes. Eventually I found a simple triangular box that should work. I downloaded it and began manipulating it to get the right size and fit as many on a single piece of cardstock as possible. After a few tests, I cut one dozen boxes and assembled them.

I popped each chocolate into a mini cupcake liner (so that the chocolate wouldn't come into contact with the cardstock that I used) and then carefully slid one into each box. I folded down the flaps and closed the boxes with heart stickers. Then I put them in an airtight container to await their delivery. 

Final Thoughts

As I finish writing this blog, I haven't tried one of my dulce de leche espresso hearts yet. I've tried all of the components, but I won't know how they work together for certain until sometime next week when I permit myself to indulge. But I can say that I'm very pleased with how they came together. The design is precisely what I envisioned, the milk chocolate is in perfect temper, and thanks to new production techniques the work was more controlled and cleaner. And this is the first time ever that I've had all pieces completed in sellable condition - no major bubbles, no marred finishes, no cracks, and no bloom. 

In short, I'm thrilled.

Happy Valentine's Day or Galentine's Day or Whatevertine's Day! 

Any excuse to eat chocolate, am I right?

Holidays Are For Writing

So you've got a writing deadline and you need to make some progress on it, but you're finding it difficult to carve out the necessary block of time to really get into it? Lucky for you, Wednesday is a holiday in most areas of Canada.

There's no question that you should take time to remember and to attend services in your community. But for the rest of the day, when classes are cancelled and many stores and offices are closed, you should write. (And if the stores aren't closed in your area, pretend they are!)

A holiday is a big gaping hole in your schedule. Your usual commitments aren't there. You can roll out of bed, stay in your PJs, make a cup of coffee, and get down to business. You can be wildly productive even if you dedicate only half of the day to your writing project (and the other half to a worthy endeavor, like watching a marathon of Suits).

So make the most of your holiday time -- remember and then write!

Writing Rituals

I have a confession to make. It is impossible for me to get any writing done in my office. There are distractions everywhere. Even with the door closed, I can see movement in the hallway. It breaks my concentration. I sit and stare more than I type. The phone rings. The temperature isn't right. Students want to chat. Colleagues pop by. Emails ping. Papers beg to be filed away. There can be no quick trips to the cafeteria to caffeinate because people I haven't seen in months seem to come out of the woodwork on writing days.

And so on writing days, I am most productive when I am home. I have a writing ritual. It developed during my PhD and has served me well. Sure, some say you should write everyday and perhaps that does work for some people. But for me, the blitz marathon writing session works. I'm in a hyper-focussed state. I'm productive. I get it done.

Writing for me is best done at a dining room table. I attribute this to the fact that as a kid, I sat at the dining room table with my sister and mother (a teacher) while we all did our "homework." At the same table, my father (an entrepreneur) balanced the books or prepared estimates related to his construction business. That's where I developed study habits and learned to focus on the task at hand. During my undergraduate degree, I installed myself at an aunt's dining room table when writing papers. She totally got it. And I admit to being a little lost in my master's degree when there was no dining room table at which to work (I lived in residence). Large tables in libraries served as substitutes.

The space is helpful. I spread out my materials around my laptop and still have room for a notepad to write ideas and reminders.

I also have a particular coffee that I drink when writing: Illy. It's delicious, but expensive. It's saved only for special occasions — like writing. I make a pot and a promise: I will begin writing before I start the second cup. It hasn't failed me yet.

And then I transform into a marathoner, writing for hours on end. I write from the outline in my head or notes scrawled on paper, and then revise and expand. I always print a copy when editing because I can more clearly see how to re-order arguments, sentences, paragraphs, and sections.

It's my writing process and it works for me. And so I feel very strongly that it's important to establish your own writing ritual -- something that works for you and makes the process more enjoyable.



* This blog was originally published on the Cape Breton University website in February 2014. 

Reward Yourself

A little reward can go a long way when you're trying to finish that thesis, major research paper, or dissertation. I believe very strongly that you should take the time to identify goals and milestones, as well as the rewards that go along with them. If you celebrate your accomplishments, you're more likely to have accomplishments.

The key to setting rewards is to be sure they match the task at hand. If you write one sentence, you probably haven't earned an Ice Road Truckers marathon. But if you've read a 20-page academic article filled with jargon, I'd say you deserve a coffee break with an episode of Scandal on Netflix.

For writing, I think it's useful to have rewards at several levels. For example, for every five pages written, you might enjoy a movie or a few chapters from a novel (or coffee or whatever else motivates you). For every chapter completed, you might treat yourself to lunch or supper at a favourite restaurant with a friend. And when you complete the draft, why not enjoy a spa day followed by dinner at your favourite Indian restaurant with a bottle of Wolf Blass Brown Label! (I know I certainly did when I submitted my dissertation for examination!)

These rewards can be used in the research or data collection stage as well. Set your tasks for the day, block the time to do them, and when you've completed them, enjoy the reward you've identified. Got a stack of articles to read for a literature review? Read an article, watch an episode of Community, read another article, watch an episode of Community, read yet another article...

You get the picture: reward yourself. But remember that you can't have the reward until you've reached the milestone!