The We Should Cocoa challenge, managed by Chocolate Log Blog and Chocolate Teapot, is a great excuse to make a chocolate treat once a month and be a bit creative about it. May’s challenge is hosted by Shaheen of Allotment2Kitchen and the special ingredient is mango. Shaheen admits that she is not a huge lover of chocolate. I have the opposite problem, I am not a huge lover of mango! However, my sweetie loves mango as well as chocolate so I had to give it a try!
I really enjoy making chocolate candies, so I decided on a simple buttercream filled chocolate heart candy. I flavored the buttercream by using powdered freeze-dried mango in place of some of the confectioner’s sugar and it worked very well. The flavor really matured by the next day and the mango flavor was a pleasant combination with the chocolate.
I also used a new (to me) technique for tempering chocolate in the food processor and I was very pleased with the results! This was far easier than any other home tempering method I have tried. I didn’t get it perfect, there are a few streaks of bloom, but overall the chocolate is firmer and shinier than I have been able to achieve before. I will definitely be trying this method again.
- For the Buttercream:
- 2 Tbsp. butter or margarine at room temperature
- 2 Tbsp. corn syrup
- ¼ tsp. vanilla
- 1¼ – 1⅓ cup sifted confectioner’s sugar
- ½ cup freeze dried mangoes, processed until powdered (1/4 cup powder)
- 1 – 2 Tbsp. heavy whipping cream or non-dairy creamer
- 1 drop orange food coloring gel (optional)
- For the coating:
- 1 lb couverture grade chocolate, tempered
- To make the buttercream, cream together the butter/margarine, corn syrup, vanilla and salt in a small mixing bowl.
- Place the powdered mangoes in a ¼ cup measuring cup. Fill up any remaining space in the measuring cup with sifted confectioner’s sugar. Add this and an additional 1¼ cups of confectioner’s sugar to the creamed mixture.
- Mix the ingredients together with a spoon as well as possible, then use your hands to gather the mixture together and knead it until it is smooth and malleable.
- With a fork, whip in 1 to 2 Tbsp. of heavy whipping cream or non-dairy creamer and the food coloring (if using) until the buttercream is the desired texture. It should be similar to a very thick frosting. The texture of the buttercream at this stage is exactly how it will remain in the filled chocolate, so adjust it as necessary to your liking.
- Cover the buttercream with plastic wrap until ready to use. It will keep for a day or two at room temperature.
- Temper the coating chocolate using your favorite tempering method. Coat the wells of a chocolate mould with some of the chocolate, tapping to release air bubbles, and then allow it to set for 3-5 minutes.
- Place the buttercream in a piping bag and pipe a small amount into each chocolate shell being careful not to overfill it.
- Spoon some more chocolate on top of the filling and tap the mould gently to settle the chocolate and release any air bubbles. Use an offset spatula to gently scrape away any excess chocolate from the top of the mould.
- Allow the chocolate to set up completely before releasing the chocolates from the mould. Using a paring knife, trim away any unwanted edge bits.