Our most popular Chocolate pieces we call “Tortugas”. They are made from out 70% dark chocolate to which we add pecans “nogales” and dried cranberries “arandanos”. We take the blocks of chocolate and melt them in a big bowl that is set over a larger container filled with heated water. Basically a double boiler. Here it’s called a “baño maria”. The temperature goes to 50C (122F). Then we let it cool to about 33C (91F). That temperature creates chocolate that is brittle and maintains it’s hardness. Known as tempered or crystalline structure 5.
Once the chocolate is at the proper temperature we mix in the pecans and cranberries. Using a basic tablespoon and a spatula we then drop them onto a cookie sheet “charola”. We put them in a freezer for a few minutes so they harden fast and maintain their structure.
Of course we lick all the implements after the work is done. Any folks that happen to be visiting get to help. Especially with the last part.
