The spice is right #2 / Home-made chocolate #3 – Curry chocolates

I was very sorry to miss last months deadline for “The spice is right”. But not this month! Barbara of Tigers & Strawberries gave us this challenge:

“This time around the theme is “Sweet 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 (…) 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 isn’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 wasn’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: “By appointment to H.E. the Governor of Bombay” so maybe that’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; “Bonbon“ by Kees Raat. It is basically a bittersweet chocolate ganache infused with curry powder, covered in bittersweet chocolate. I wasn’t really sure what to expect of this combination but I must say they were pretty good. Not my favourite chocolates but that’s because I’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. I’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 chocolate…again…).

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 ½ oz) and 100 g (3 ½ oz) bittersweet chocolate (70%), finely chopped

Heat the cream, curry powder and salt just below boiling. Allow to steep for 2 minutes (don’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 ½ oz) of the chocolate and allowing it to reach 45-50ºC (113-122ºF). Whilst stirring with a spatula slowly add enough of the 100 g (3 ½ oz) of the chocolate so that it is 32ºC (90ºF).
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 32ºC (90ºF). 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 – 140 kcal
100 g chocolate – 460 kcal

carbohydrat 38 g – protein 4 g – fat 34 g (saturated fat 20 g) – fibre 1 g

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15 Responses to The spice is right #2 / Home-made chocolate #3 – Curry chocolates

  1. Ivonne says:


    You are brilliant. That is absolutely gorgeous. Lovely use of spice!

  2. Dianka says:

    Wow, these look scrumptious. What a great idea with the spice.

  3. linda says:

    Thanks Ivonne & Dianka!

  4. sam says:


    Your curry chocolates, no actually all your chocolates look fantastic. Keep up the great work.

  5. Danielle says:

    I love this idea! I’ve thought about using curry powder in sweets, but haven’t actually done it yet. You did it brilliantly. I really want to try these! Very nicely done. (To be honest, yours is my favorite of the Spice is Right #2 entries I’ve seen so far.)

  6. linda says:

    Thanks Sam, have more chocolates planned…

    Thanks Danielle! Actually…your paprika recipe is my favourite so far. And I love the creative sweet recipes you have on your blog!

  7. Hadar says:

    Hi Linda! got here from Barbara’s, where I read you’re also from Tel Aviv… glorious Chocolates! Hi from a fellow Tel Aviv food blogger!

  8. HI Linda,
    Thanks for visiting my blog.
    New recipe and i nver used curry pwd in sweets.I have to try yor hazel nut cookies.

  9. linda says:

    Hi back to you Hadar! Will only be blogging from TA till the end of July, from then on we’re back in the Netherlands…

    Hi Vineela, try the hazelnut cookies, you’ll love them! Thanks for stopping by!

  10. sailaja says:

    What a wonderful idea!!Great entry,Linda!
    First time commenting here and you have a great blog going here..keep up the good work!

  11. linda says:

    Thanks Sailaja! You have a great blog yourself with very beautiful pictures!

  12. Claudia says:

    Your chocolates look so nice! Have to try the combination of chocolate and curry.

  13. linda says:

    Thanks Claudia! Try the combination, but don’t use too much curry! The amount I used was enough to taste but not too much to overpower.

  14. bron says:

    These sound fantastic Linda!
    Well done

  15. linda says:

    Thanks Bron, and thanks for stopping by!

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