“This time around the theme is â€œSweet or Savory?
What the heck does that mean? Well, in certain cultures, some spices are used primarily in sweet preparations, while in other cultures, they are used in savory foods. (Or, they are used in both.)
So, your mission, should you choose to accept it, is to pick a spice, that is usually used in your native culture (â€¦) as either a savory or a sweet spice. You explain how it is used in your culture, and then, turn it all around, and use the spice in the opposing fashion.”
Well, the curry powder I chose to work with isnâ€™t exactly one spice but a mixture of (mostly) spices. I used Ship Brand Green Label Madras Curry Powder, it is a mixture of coriander, turmeric, salt, fennel, chilli, black pepper, fenugreek, garlic, cumin, bay leaf, ginger and cassia. I actually picked up the cute green tin in Jordan when I was there for excavations. It wasnâ€™t something that I expected to buy in Jordan but it turned out to be very good curry powder indeed! On the tin it says: â€œBy appointment to H.E. the Governor of Bombay” so maybe thatâ€™s why 😉
In the Netherlands curry powder is exclusively used in savoury dishes. Very popular dishes are chicken-curry salad (basic ingredients are chicken, mayonnaise and curry powder) and curried egg salad.
The recipe for curry chocolates is from one of my favourite chocolate books; â€œBonbonâ€œ by Kees Raat. It is basically a bittersweet chocolate ganache infused with curry powder, covered in bittersweet chocolate. I wasnâ€™t really sure what to expect of this combination but I must say they were pretty good. Not my favourite chocolates but thatâ€™s because Iâ€™m not a big bittersweet chocolate lover (except for good dark chocolate truffles). As for their taste, they have a subtle curry powder taste, enough to taste it and not too much to be overpowering. Iâ€™m not sure every brand of curry powder would work well but this particular one does.
If you want to try making these chocolates, make sure you have plenty of time. Even though the recipe will seem straightforward and pretty quick, it takes a lot of time, effort and patience (and swearing when your chocolate falls up-side-down in the dipping chocolateâ€¦againâ€¦).
200 g (7 oz) whipping cream (not fluid oz!)
1 ts mild curry powder
dash of salt
200 g (7 oz) bittersweet chocolate (53%), chopped
curry powder, for decoration
optional: 25 small cut out squares of cellophane foil
300 (10 Â½ oz) and 100 g (3 Â½ oz) bittersweet chocolate (70%), finely chopped
Heat the cream, curry powder and salt just below boiling. Allow to steep for 2 minutes (donâ€™t allow to cook). Remove from heat. Gradually add the chocolate to the cream and stir until smooth. Let the mixture cool down to room temperature.
Temper the chocolate by melting 300 g (10 Â½ oz) of the chocolate and allowing it to reach 45-50ÂºC (113-122ÂºF). Whilst stirring with a spatula slowly add enough of the 100 g (3 Â½ oz) of the chocolate so that it is 32ÂºC (90ÂºF).
Take some of the molten chocolate with a teaspoon and make thin chocolate rounds on baking paper. Use the back of the back of teaspoon to spread the chocolate a bit. Make 25 chocolate rounds. Allow the rounds to harden.
Pipe the filling on the rounds.
Temper the chocolate again so that the chocolate you are working with is 32ÂºC (90ÂºF). Use a special chocolate dipping fork (or a fork with thin teeth from which you removed one outer tooth and one inner tooth). Lift the filling + round with the fork and dip into the chocolate. Tap the fork a few times on the rim of the bowl so that the chocolate will look smooth and even. Scrape the fork over the rim to allow excess chocolate to slide back into the bowl. (I found it easier to spoon chocolate over the filling and then do the tapping and the scraping). Place the fork at an angle on baking paper and carefully let the chocolate glide off the fork.
Put a little bit of the curry powder on top of the chocolate.
Optional: press a piece of cellophane foil on top. This will result in a flat, more shiny top. Allow to harden before removing the foil.
1 chocolate â€“ 140 kcal
100 g chocolate â€“ 460 kcal
carbohydrat 38 g â€“ protein 4 g â€“ fat 34 g (saturated fat 20 g) â€“ fibre 1 g