Candied, chocolate-coated Garlic (TGRWT #1)
This is my contribution for the food blogging event They Go Really Well Together (TGRWT #1). My intention was to use the whole garlic cloves and to heat them in a strong sugar-coffee solution until the cloves are candied. The dried cloves have to be coated with chocolate. However, the result was rather a failure. Zusammenfassung in Deutsch am Ende des Beitrags.
20 garlic cloves
50 ml strong coffee (italian style)
100 g dark chocolate 85% cacao
4 Tablespoons unsweetened cacao powder
For the candied garlic: Place the sugar and coffee in a saute pan and heat until sugar has been dissolved, add fresh, peeled garlic cloves, Reduce heat to a temperature of about 60-70°C and maintain this for about 10 hours. Stir occasionally. (I performed this in a ventilated oven, to keep the odour aside). By this time the water should be close to being evaporated. Don’t caramelize the sugar, the garlic would get a burnt taste. Turn the garlic out onto a baking grid to remove the sugar syrup and then dry the garlic at 80°C for about 30 minutes in a ventilated oven. The picture shows their appearance after that step.
For the coating: Melt the broken chocolate at not more than 50°C in a wather bath. Put the garlic cloves in the melt and coat/remove them with the aid of tweezers. After cooling, sieve the cacaopowder over the cloves.
My experiment was rather disappointing to me. In earlier experiments with fresh horse-radish, the candying process delivered a wonderful new taste and odour. Here, the candied garlic cloves still had a strong, unpleasant character of garlic. I also query, that not much of the coffee aroma went into the garlic. The taste of the coated cloves did not satisfy a gourmets expectations. The texture of the cloves was crispy at the outer part, tough in the core. Maybe that the necessary sugar concentration in the garlic core of about 75% was not achieved after 10 hours. Maybe that the drying temperature was too high. However, it was at least a funny experiment.
Mein Konzept war, ganze Knoblauchzehen zu kandieren in einer Zucker-Kaffee-lösung. Anschliessend wollte ich die getrockneten, kandierten Knoblauchzehen mit geschmolzener Schokolade überziehen. Soweit so gut. Das Ergebnis blieb jedoch unter meinen Erwartungen. Die kandierten Zehen hatten nach dem Trocknen einen starken, unangenehmen Knoblauchduft. Möglicherweise habe ich den Kandierprozess mit zu wenig Geduld durchgeführt. Oder der Kaffe diffundierte zu wenig in die Zehen. Interessant, aber kein Genuss.