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Need some advice: Raspberries and chocolate

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Picked some fresh wild raspberries in the woods of my backyard today.  I had a bunch, and I had an idea after I was done eating my ribs since I wanted a dessert. I knew raspberries and chocolate were a natural match, and as much as I like the combination, I never really loved it.  Tonight that changed. 






In the fridge for an hour...




I will be the first to say that I am not a baker, or any kind of a dessert maker. The final product was not pretty and certainly was nothing special to look at. But this first attempt with a glass of port was pretty darn good and will be repeated. 

I learned from this first attempt and want to make it better. 
Next time:
I will heat the chocolate at a slightly lower temp and will not add any heavy cream in it. 
I will put the raspberries in the middle again but immediately pour more melted chocolate on top, then place back in the egg for another 3-5 mins and “work” the chocolate into the berries.
I am also thinking a graham cracker base. 

Do you have any suggestions? I want to hear them. Help me make this even better.  
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    All I know is that I'm Salivating 
    Visalia, Ca @lkapigian
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  • loco_engr
    loco_engr Posts: 5,822
    Your plan sounds good to me!
    What kind of chocolate did you use?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,506
    Damn, would love some of that right now. 
    Midland, TX XLBGE
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  • Carolina Q
    Carolina Q Posts: 14,831
    I would just melt some chocolate (about the consistency of hot fudge) and dip the berries with toothpicks.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • ColbyLang
    ColbyLang Posts: 4,420
    Chocolate has a tendency to burn due to the milk fat in it at the wrong temps. Most people use the double boiler set up to melt pieces. You could accomplish the same task on your egg. No difference between that and using a stove
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    @loco_engr this was a brainstorm as I was sitting there eating the ribs so I used what we had on hand which was Dove dark chocolate. I made 2 batches because it used a lot more than thought I would need.  As @ColbyLang pointed out, I think I should have pulled the first batch seconds after picture 3 was taken.  However, I added a tiny bit of warm heavy cream to it right after that picture was taken and immediately the chocolate was not as smooth (separation and addition of additional milk fats??) so I left it on for another  2 or so mins. I do/did not know what I am doing, but it seemed like a good idea at the time. It did not burn, but it never got smooth again either.  As you can see in the cooled cut picture, it set up nicely in the fridge and there was not a hint of it being overdone or burnt, nor could you tell it was never smooth when originally poured/mixed. It was a solid block with a sweet bit of tartness because of the berries. 

    @Carolina Q I certainly dipped my fair share of berries in the warmed chocolate as I was making it. In my head however,  I was picturing cutting the bigger chocolate chunk when cooled, and eating small bite sized “chunks” of it at a time. 

    Maybe doing small pieces, like using those small ice cube trays from dorm sized fridges and putting 2-3 berries in each cube, Then poring the chocolate in it would work.  Hmm... Popping them out might be a challenge though.  Gotta keep thinking... 

    As I was about to hit “post comment” the thought of putting some in some of @JohnInCarolina chocolate pots might not be bad idea either.  Not sure what will happen the the berries being in the sous vide that long. They may become mush.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Kayak
    Kayak Posts: 700
    I think you're on the right track with the lower temps and final heating. Those actually look like wineberries, though... 

    Bob

    New Cumberland, PA
    XL with the usual accessories

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  • poster
    poster Posts: 1,358
    edited July 2020
    Kayak said:
    I think you're on the right track with the lower temps and final heating. Those actually look like wineberries, though... 

    I think your right. I don't see any seeds in the berry and the husk around the not developed berries isn't on Raspberries. Probably tastes the same (just as good)  though anyway
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Well look at that.  I just looked up wine berries and that is what they are. Never knew that. I always thought they were just wild raspberries (which generically speaking I guess they are) but more specifically are wine berries. Thanks @Kayak

    [Insert “The more you know....” shooting star .gif here]
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • northGAcock
    northGAcock Posts: 15,173
    You should make bbq sauce with them. I have details if interested. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Please send them @northGAcock. It looks like I should have at least double what I had in another day or two.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Kayak
    Kayak Posts: 700
    After I posted that, I thought, "nobody cares, cliff". Glad you weren't offended. Raspberries have smooth stems, while wineberries look 'fuzzy'. The fruits are pretty much identical. Either way, I'd love to bury them in chocolate.

    Bob

    New Cumberland, PA
    XL with the usual accessories

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  • northGAcock
    northGAcock Posts: 15,173
    https://eggheadforum.com/discussion/1206703/blueberry-chipotle-stout-bbq-bababababy-back-ribs

    Try your berries instead of the blueberries......but you may want to also come back and try the Blueberries also.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • fishlessman
    fishlessman Posts: 34,663
    maybe try freezing the berries before dipping then chilling on wax paper.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • gerhardk
    gerhardk Posts: 942
    Sea2Ski said:

    Next time:
    I will heat the chocolate at a slightly lower temp and will not add any heavy cream in it. 
    I will put the raspberries in the middle again but immediately pour more melted chocolate on top, then place back in the egg for another 3-5 mins and “work” the chocolate into the berries.
    I am also thinking a graham cracker base. 

    Do you have any suggestions? I want to hear them. Help me make this even better
    Chocolate is an emulsion of fat (cocoa butter) and the solids, once you approach 130°F that emulsion breaks down the result is a gritty and somewhat fatty mouthfeel. Even without the excessive heat the results wouldn’t have been as expected as chocolate needs to be tempered if you want good results.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I was offended at all @Kayak. Only a few people here can press my buttons and get me wound up.  
    One of the things I (and I believe several others) really like about this forum is the broad knowledge everyone has here. Personally, I like learning new things, so do not ever hesitate to correct me on something like this. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • FarmingPhD
    FarmingPhD Posts: 849
    My wife’s uncle makes a killer white chocolate red raspberry cheesecake. Might have to go find that recipe now....
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  • nolaegghead
    nolaegghead Posts: 42,109
    Not having read any of the comments, my main suggestion would be to use a double broiler to melt chocolate and not direct heat on an egg.
    ______________________________________________
    I love lamp..
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I’ve tempered chocolate using the SV. Pretty easy in fact 

    here is Kenji’s way 
    https://www.seriouseats.com/2014/12/the-food-lab-best-way-to-temper-chocolate.html#sousvide

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Thank you @Mattman3969 that is gold right there. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • elpescadorzih
    elpescadorzih Posts: 46

    Inspired by @sea2ski, we had molten lava cakes with fresh picked wineberries(red raspberries) from the property. 
    Sooo, good.
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  • YukonRon
    YukonRon Posts: 17,261
    We made ice cream using raspberries and dark chocolate chunks, with a rasperry liquer. It.Was.Awesome.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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