toblerone macarons

so.. i graduated this time last week. for a graduation present my cousin sisca gave me a giant 1.2kg prism of nougat toblerone. upon receipt i was fearful and terror-stricken. what. was. i. supposed to do… with all this CHOCOLATE?!? a few days passed with martin picking at the huge block of chocolate while playing mortal combat on the xbox when i realized.. i could make macarons out of them! no brainer!

so i slapped martin's sticky hands and got away with what was left. (there was still a lot hahaha just kidding.)

i pulled out my copy of "chocolate desserts by pierre herme" book, and went macaroning away..

this recipe called for a higher than normal oven temperature at 180 degrees Celsius which is different to the normal 140 degrees i am used to. so i kept a very close eye..

i cried a sigh of relief when the "feet" started to show..

for toblerone ganache, it is important to use half the normal amount of cream usually called for in dark chocolate ganache. This is advisable because toblerone is already very very soft in composition. so i heated 85ml of cream and poured it over a shallow bowl with 170gr of chopped up toblerone pieces.

it is good to make the ganache before the macarons as it'll allow time for it to set and get to good piping consistency in the fridge. after pairing and piping the ganache onto the macarons, off they went into the fridge for a night of resting and maturing.

come morning time. these babies were good to go.

my breakfast.

some flowers my mum got me at my graduation :)

i am very happy with this batch of chewy, thick, chocolatey macarons.

thank you to jono pearce for coming over with hot coffee and music in return for these sweet little things. I am making some more tomorrow it seems, as a couple of friends have requested them.. no worries! still 800gr of toblerone left!

tonight: boeuf bourguignon (yes… i did just watch julie and julia.. hehe)

x talita