Amanda Crouse knows chocolate.

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So well, in fact, that she’s made a living out of it. “I just took to it, and I was really good at it from the very beginning,” she said. What began as a wholesale operation working out of Go Bar during late nights is now a brick-and-mortar reality. Her Tracy Street store, Little Cuckoo Chocolates, specializes in gourmet chocolates, coffee and European-style sandwiches and snacks. It’s really her chocolates that are drawing the attention, showcasing unusual flavor combinations such as whiskey with chili oil and red wine with dark chocolate. We approached Amanda to get some of her chocolate-making tips and tricks, and she gave us some basic advice for at-home chocolatiers.

According to Amanda

What are your secret weapons?

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Someone that likes to eat ugly chocolate is good because they can clean up for you. I always have food-grade all-natural cocoa butter in case my chocolate is seizing up and it needs more fat. That can save you if you have a batch of chocolate that’s not melting or is too stiff.

What shouldn’t be covered in chocolate?

I don’t really have anything like that right now – I’m all about the chocolate. I’m not snobby. If somebody finds something that works, I’m into it. I tried to put some salt in a peanut butter thing that I was doing once and it was really disgusting.

Tips

• Low humidity and heat are important when making chocolate at home — a temperature of about 68 degrees is ideal.

• Making chocolates is a time-consuming process, and patience is key. Chocolate needs to be tempered to maintain its glossy shine and to prevent seizing up or burning.

• Don’t use store-bought, mass-produced chocolate. Well-known brands are usually full of wax and preservatives and won’t taste as nice as the better-quality alternatives, which can be found at speciality stores or online.

In the spirit of our October issue, Amanda has given us a couple of recipes featuring Jägermeister and chocolate. Try them out the next time you’re craving something sweet with a minty, alcoholic kick.

Almond-stuffed figs with Jägermeister ganache:

16 oz. chopped semi-sweet chocolate
1 cup heavy whipping cream
1 Tbsp unsalted butter
2 oz. Jägermeister (one shot is equal to 1 oz. of alcohol)
Almonds
Dried Figs

1. In a heavy saucepan, heat the cream over medium-low heat (never walk away from cream!) until the edges of the cream bubble slightly. Lift the pan and swirl the cream. Return to heat and repeat 3 times.
2. Measure the chopped chocolate into a heat-resistant bowl.
3. Remove cream from heat and let sit for 60 seconds.
4. Pour the heated cream over the chopped chocolate and tap the bowl until chocolate is covered.
5. Let sit 30 seconds. Stir with spatula until all chocolate chunks are melted.
6. After all the chocolate is melted and mixed into the cream, add butter until it is melted and mixed in. Then add the liquor and whisk for a moment until all blended up.
7. Put some almonds in a pan and roast them over medium low heat until they begin to smell toasty.
8. Stuff each fig with a roasted almond and dip in warm ganache. Cool in fridge or eat immediately.

Jägermeister truffles:

Jägermeister ganache
Cocoa powder

1. Cover the ganache mixture with cellophane or wax paper. Press the cellophane down into the top of the mixture to prevent condensation from dripping into the ganache. Let set for 3 to 8 hours.
2. Use a spoon to scoop portions (if the ganache is too firm let it sit out until it’s soft enough) and roll them into balls.
3. Put cocoa powder in a bowl or plate. Place each truffle ball into the bowl and cover it with cocoa powder.

If you’re having trouble rolling the truffles without them melting all over you, put some cocoa powder on your hands first to help them stay intact.

Photos by Michael Barone and Allison Love