This is what I did:
- Brought 150ml of double cream up to the boil, threw in a handful of fresh lemon balm leaves, clamped the lid on and left for a couple of hours.
- Melted 250g milk chocolate buttons (Chocolate by Trish 38%)
- Brought cream up to near boiling point again, then poured on to the chocolate (through a sieve). Added 1/2 tsp Cornish honey.
- Used a whisk to gently stir, almost fold the liquids together until all incorporated into a beautiful glossy mass.
- Placed 24 ground cherries at the bottom of some chocolate moulds then spooned the ganache over the top.
- I left these to set, hoping I could turn them out cleanly - hey ho, best laid plans!
Chocolate by Trish is a range of chocolate produced specifically for cooks and comes in the shape of buttons (which weigh a handy 5g each), shards or dust (cocoa powders). The paper bags are waxed inside and have a re-sealable top. Trish Deseine, the eponymous food writer behind the brand has also produced chocolate making kits. All of her products are available at Selfridges.
The buttons were well balanced, creamy, rich and for a milk variety, strongly chocolatey - I could quite happily have eaten the whole 350g bagful. Somehow, the flavour and mouth feel reminded me of a silky smooth good quality hot chocolate - nice! I still have 100g of Trish's buttons left so am looking forward to trying them in another guise. I would also like to try her 64% and 74% dark varieties.