Earl Grey (miso) Filling

One of my favorite American ice cream brands is Frankie & Jo’s in Seattle - they rotate their flavors so the one I like most is not available right now, but the flavor was called miso cookie. This means I know that miso works in sweets as well so, why not trying miso in my chocolate bon bons? And for the heck of it I also added some Earl Grey :)

And here are the sponges I’m using in the video (Amazon affiliate link):

https://amzn.to/3tgKYJK

Here’s the recipe:

What you need: 

  • 200g or 1.5 cups raw almonds

  • 150g or 3/4 cup sugar

  • 1 tablespoon glucose

  • 150g or 1 cup dark chocolate

  • 1 tablespoon almond oil

  • 5 tablespoons of loose earl grey

  1. Roast raw almonds in pan

  2. Make caramel: add sugar and water into saucepan and simmer until golden brown color

  3. Pour caramel over almonds

  4. Let cool down

  5. Chop into smaller pieces

  6. Mix in a blender until consistency of almond/peanut butter

  7. Add chocolate, earl grey

  8. Blend well

  9. Pipe

Chocolate Making Tools and Equipment

Tooth Brush Oral B from Braun: https://amzn.to/3v7IpZD

Silicon Pat from Kitzini : https://amzn.to/3j7mZcw

Airbrush from Timbertech: https://amzn.to/3x8EtZP

Double Boiler from Cuisine Art: https://amzn.to/3g89qHU

Glass bowls from Pyrex set: https://amzn.to/2SldI5G

Sous Vide, Nano from Anova: https://amzn.to/2Sn3NN5

Blender, Explorian Professional-Grade, 64 oz from Vitamix: https://amzn.to/3ggKugo

Blender, 750 Professional, 64 ox from Vitamix: https://amzn.to/3wd6srb

Piping bag + Tip recommended set: https://amzn.to/3zce1Au

Single Piping bag from Weetiee: https://amzn.to/3vb8iYt

Grater from Microplane: https://amzn.to/3wm7tNG

IR Thermometer from Etekcity: https://amzn.to/3gnVEjn

Colors 

Chef Rubber, white (other colors available): https://amzn.to/3cQvXHt

Roxy & Rich, purple (other colors available): https://amzn.to/35zD5nn

Polycarbonate Molds

Sphere: https://amzn.to/2TOxDdW

Half Sphere: https://amzn.to/3wRAa5L

Heart: https://amzn.to/3zBPUeN

Bunny: https://amzn.to/2UbFgLn

Diamond: https://amzn.to/3xvDKCf

Bar: https://www.tcfsales.com/products/1595-cw2017-mould-6-x-4-tablet-27-gram/

Books

Ewald Notter, The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

https://amzn.to/2XRRg6M

Megan Giller, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors 

https://amzn.to/389FUga

Dandelion, Making Chocolate: From Bean to Bar to S'more: A Cookbook

https://amzn.to/3gsiFCz

Stephen T Beckett, The Science of Chocolate

https://amzn.to/3mrjXBR

Jim Eber + Pam Williams, Raising the Bar The Future of Fine Chocolate

https://amzn.to/3868C1o

Video Making Tools and Equipment

Olympus OM-D E-M1 Mark II : https://amzn.to/3vfSt2C

Ring Light with Tripod: https://amzn.to/3pEVWH3

LED Video Light: https://amzn.to/3579MIu

Angela Pfleiderer