Chocolate Thins Recipe

Recipe to make chocolate thins with alternative ingredients to flavour your thin chocolate:

This chocolate thins recipe is easy to bake and the melt in the mouth chocolates are ideal as a treat after a meal. Anne Scott, the chocolatier and author of Auberge Du Chocolat: The Secrets of Fine Chocolate Making, has kindly provided her chocolate thins recipe to share with readers of Recipe

Book Reviews. Anne recommends giving these chocolates as a gift presented in a box.

If you would like your chocolate thins recipe to this page then please contact www.recipebookreviews.com

Ingredients for Chocolate Thins

The ingredients for chocolate thins are simple - just chopped or pellet chocolate.

White, dark or milk chocolate can be used for this chocolate thins recipe.

Further below is a description of suggested flavoured ingredients for chocolate thins and how to incorporate them into the chocolate thins recipe.

How to make Chocolate Thins

Temper the chocolate. There is a guide to this in Auberge Du Chocolat: The Secrets of Fine Chocolate Making. Drop a teaspoon of the chocolate onto a sheet of cellophane or baking parchment. Alternatively, if you want to make patterned chocolate thins, use an acetate transfer sheet.

Move the back of the spoon in a circular motion to spread the chocolate until it becomes a thin disc, then leave to set. Repeat until you have used all the chocolate.

When set, carefully peel the cellophane, baking parchment or acetate away from the chocolate.

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How to make Flavoured Thins

To make flavoured thins any ingredients that include water, such as fresh herbs or spices, must be infused in cocoa butter before use. Finely chop or grind one and a half parts fresh herbs or spices and mix into three parts melted cocoa butter. For strong flavoured herbs, such as mint, reduce the herb quantity to one part.

Leave overnight then re-melt and strain. Use the cocoa butter to flavour your chocolate before tempering. One part red pepper to two parts cocoa butter can also give a tasty result. Alternatively, flavour the chocolate using an oil, such as mint, orange, lemon or lavender. You could also try decorating your thins with powdered spices, thin slices of stem ginger, crystallized fruits or flowers, berries or nuts.

Buy Auberge Du Chocolat: The Secrets of Fine Chocolate Making or read the review by Recipe Book Reviews on the Chocolate Recipes page which has more free chocolate recipes.

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