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13 January 2006
Gregg and Charlie are joined in the studio by chef Paul Wayne Gregory.
Chef and Chocolatier - Paul Wayne Gregory
Runner up at the World Chocolate Masters, he has trained with some of the best pastry chefs in France and Spain , and is now back in England creating his own delectable range of hand-made chocolates
Place Raspberry Puree, pinch of salt and Glucose sugar into a thick bottom pan
Heat until 70c (DO NOT ALLOW MIX TO BOIL).
Pour heated puree over chocolate and allow to stand for 1-2min.
Stir the mixture with a spatula from the centre outwards slowly.
Check your mix is at around 33-36c add the soft butter and sprit, mix with a spatula once again.
Now use a hand blender to fully emulsify the mix, the mix should be the consistency of slightly whipped cream and shiny (and of course wonderfully to the taste).
If finishing by hand dipping method - pour mix into a frame and allow to crystallise (firm to the touch). If finishing by piping method - allow mix to stand until mix cool and pipe with a piping bag into chocolate shells.