2016 saw a banner crop of Satsuma in South Louisiana. I picked about 8 satsumas from my poor little tree, and my Aunt picked 100 times that much from her tree. I was bring box after box of satsumas to my happy coworkers just so the fruit wouldn't go to waste.
So with this overabundance of satsumas I had to find creative ways to use them. I put them in pound cake, cookies and scones, and then I decided try them in chocolate!! I had previously zested a few cups of sugar, so I figured I would add the zested sugar to the melanger and see what would happen!!!
I melted some (500g) of the Batch #2 65% Dark Honduras Wampusirpi that I had made a few days ago, and added 142 grams of the zested sugar. I was afraid that the moisture heavy satsuma sugar would make the liquid chocolate seize, but everything turned out well. There was a lot of crunching when I slowly started to add the sugar, but things quickly settled down.
After about 3 hours of refining I added an additional 34g of melted cocoa butter, and let it refine for another hour.
Based on what was already in the 61% Dark of Batch #2, I figured my additions of sugar and cocoa butter Batch #2.5 ended up being 50% ( 36% cocoa liquor, 14% added cocoa butter, and 50% sugar).
To temper I used the Cocoa Butter Silk from Chocolate Alchemy, but sadly I got streaks of bloom once again. Tempering is really my Achilles heel.
But streaks aside, how did it taste with the addition of the Satsuma???
Well honestly, I didn't notice a difference between the zested and unzested chocolate. I was sad. I thought the zest would give it a more citrus flavor. But no such luck. It was good, but there was not citrus pop.
I also tried tempering the chocolate again, and this time I had better success. I used a different thermometer, and put the mold in the refrigerator for a few minutes after the chocolates were tapped and allowed to setup for ten minutes are so.
I really need to figure out why the tempering works one day and flops the next day...