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    290 views3 pages

    Pineapple Chocolates Online Class

    Uploaded by

    parvender rawat

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    PINEAPPLE

    CHOCOLATES
     RECIPE BY

    KIRSTEN TIBBALLS

    Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture
    chocolate and finished with a simple, eye-catching coloured chocolate garnish.
    
    INTERMEDIATE


    PINEAPPLE JELLY

    55 MINS
    DARK GANACHE TAKES 24 HRS TO PRODUCE

    DARK COUVERTURE CHOCOLATE

    CREATED WITH PLASTIC FRAMES LARGE

    MAKES 204

    PINEAPPLE JELLY

    INGREDIENTS METHOD

    600g (21.16oz) Ravifruit pineapple puree Boil the pineapple puree in a saucepan. Combine the citrus
    7g (0.25oz) citrus pectin pectin and the caster sugar (A) together in a bowl. Once the
    48g (1.69oz) caster (superfine) sugar (A) puree is boiling add in the pectin and sugar mixture and bring it
    380g (13.4oz) caster (superfine) sugar (B) back to a boil. Add the sugar (B) in stages, allowing it to come
    66g (2.33oz) liquid glucose back to a boil in between. Add in the glucose. Stir continuously
    10g (0.35oz) tartaric acid while monitoring the temperature. Dissolve the tartaric acid in
    QS boiling water boiling water.

    EQUIPMENT Once the jelly reaches 107°C (225°F) add the dissolved tartaric
    acid and pour it into two large frames prepared on a Silpat mat.
    digital thermometer Once cool, slide a tray underneath and place an additional two
    large plastic frames large frames on top.
    silpat baking mat
    aluminium baking tray

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
    DARK GANACHE

    INGREDIENTS METHOD

    320g (11.29oz) fresh cream 35% fat Boil the cream with the inverted sugar and pour over the Mex-
    65g (2.29oz) inverted sugar ique couverture. Emulsify with a stick blender until the ganache
    400g (14.11oz) Cacao Barry Dark Mexique is smooth and shiny. Cool the ganache at room temperature to
    Origine 66% 34°C (95°F) before incorporating the
    130g (4.59oz) unsalted butter softened butter with the stick blender.

    Once combined pour the prepared ganache directly on top of


    EQUIPMENT
    the cooled pineapple jelly. Level the top of the ganache with a
    ruler or biscuit knife and cover the top of the
    digital thermometer
    ganache with a guitar sheet or plastic wrap. Leave for 24 hours
    biscuit knife at room temperature or until the ganache is firm enough to cut.
    guitar sheets

    FINISHING

    INGREDIENTS METHOD

    QS Callebaut 811 dark couverture 54.5% Temper the dark couverture ( see our online video for
    QS Callebaut W2 white chocolate 28% instructions). Place a thin layer of tempered dark couverture on
    QS yellow oil soluble colour the base of the ganache. Work it with an angled palette knife
    until it starts to set. Turn the filling over and cut into individual
    squares 22mm x 22mm. Separate the squares in preparation for
    EQUIPMENT
    dipping.
    aluminum baking tray
    Temper the white chocolate with a small amount of sieved yellow
    large angled palette knife
    oil soluble colour. Reheat your dark couverture if required and
    guitar cutter or cutting grid 2/4
    make sure it is in a bowl deep enough for dipping. Dip each
    dipping fork
    filling individually in the dark couverture and garnish each corner
    baking paper
    using a small knife dipped in the yellow chocolate.

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

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