The Scharffen Berger Experiments Part 2: Mousse

Thank you to Jane Mermel from RF Binder for the Scharffen Berger chocolate used in the experiment. These experiences are my own: I conducted the experiment from start to finish, and did not allow anyone to assist me.

The first experiment I made was with chocolate mousse. A basic mousse recipe, courtesy of Helen Nash’s Kosher Kitchen. Temper chocolate, separate eggs, whip whites, add rum and a touch of salt, add yolks to the melted chocolate. Fold in whites. Not difficult. I used the same recipe for both batches of mousse, the only variable being the type of chocolate. In this experiment, I used  the semi-sweet chocolate.

The first challenge I had was to temper the chocolate. The Callebaut tempered beautifully: in about 10 minutes I had perfectly tempered chocolate, with a stunning sheen. The Scharffen Berger took twice as long, and didn’t completely melt. It was confusing: I had never seen chocolate act like that before.

Both chocolates in tempering stage: the Callebaut to the left. Scharffen Berger to the right. I noted that throughout the entire process the Scharffen Berger had a unique reddish hue.

No matter, there was still mousse to be made. Despite the Scharffen Berger not melting totally, by the time I added the egg yolks and the whipped white, I was able to make two batches of mousse- one Callebaut, one Scharffen Berger. I put them in the fridge and left them to cool overnight.

Callebaut mousse completed before refrigeration

Scharffen Berger mousse completed, before refrigeration

The next morning, I went to check on the mousse. I took a spoon to the Callebaut mousse and was able to scoop it nicely. Then I tried to scoop the Scharffen Berger. Next surprise- the mousse was solid. Completely solid. I had put the mousse into disposable aluminum tins to set, and had to take another tin with steaming hot water and place it under the Scharffen Berger mousse (bain-marie style) in order to get it to soften.

I decided to use the Callebaut mousse as a pie, topped with rum-soaked maraschino cherries. The Scharffen Berger mousse I used as a filling and icing for a gluten free vanilla layer cake. I felt this played to the strengths of each of the finished products. The Callebaut chocolate has a hint of cinnamon and a rich, lingering finish on the tongue. The Scharffen Berger chocolate has a strong honey taste and bold flavor, the finish more subtle and very sweet.

Chocolate mousse in graham cracker crust with rum-soaked maraschino cherries. Chocolate used: Callebaut semi-sweet.

I noted that after the Scharffen Berger chocolate cooled, the unique coloring disappeared. Vanilla gluten-free layed cake filled and iced with chocolate mousse. Chocolate used: Scharffen Berger semi-sweet.

This experiment was interesting, but I am already looking forward to the next one: candy. Chocolate candy. Molded, definitely, possibly truffles as well. Oh the possibilities…