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  • Winter Flavors 5 Colors of Chocolate CAN EN

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    70 views4 pages

    Winter Flavors 5 Colors of Chocolate CAN EN

    Uploaded by

    alhilovictoria

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 4

    5 COLORS OF

    CHOCOLATE
    WINTER
    FLAVORS
    BY CHEF
    PHILIPPE VANCAYSEELE
    RUBY RB1 - GOLD GANACHE
    GRAPEFRUIT AND PECAN
    AND MANGO PRALINÉ
    BEFORE MOULDING: BEFORE MOULDING:
    - Spray a Ruby transfer sheet with tempered white - Spray some white and orange tempered cocoa butter
    cocoa butter. dots in the mould.
    - Place in the magnetic triangle mould.
    - Mould it with Ruby RB1.
    COMPOSITION for 32 bonbons of 9 g:
    Moulding: 90 g of GOLD Chocolate
    COMPOSITION for 16 bonbons of 7 g:
    GOLD Ganache: 110 g
    Grapefruit & Mango ganache: 70 g
    Pecan Prainé: 70 g
    Moulding: 45 g of Ruby RB1

    GRAPEFRUIT AND GOLD GANACHE


    MANGO GANACHE
    Ingredients Preparation
    Ingredients Preparation 200 g Cream 35%
    2 g Fleur de sel
    75 g Grapefruit purée
    30 g Dextrose powder Boil.
    75 g Mango purée
    10 g Sorbitol powder
    1 g Fleur de Sel
    Boil. 20 g Glucose DE 38
    30 g Glucose
    20 g Sorbitol powder 425 g GOLD Chocolate
    20 g Dextrose powder Add and mix well
    20 g Dehydrated butter
    250 g Ruby RB1 Pre-crystallize the ganache at 30°C before using.
    Add and emulsify.
    20 g Dehydrated butter
    Fill 2/3 of the shell.
    Pre-crystallize the ganache to 30°C. Fill the shells
    and let it set. Close with Ruby RB1 and let it cool
    before unmoulding.
    PECAN PRALINE
    Ingredients Preparation
    50 g Water
    Make caramel.
    150 g Sugar

    Add and mix.


    Let the praline cool
    down on a Silpat.
    250 g Roasted pecans
    Refine in a food
    processor until the
    texture is smooth.

    Pipe on the ganache and let set. Close with GOLD


    chocolate and let it cool before unmolding.
    CARAMEL AND GINGER
    CINNAMON GANACHE GANACHE
    COMPOSITION for 35 bonbons of 10 g : COMPOSITION for 24 bonbons of 11 g:
    Moulding: 90 g with milk chocolate recipe N° 823 Moulding : double mould 109 g of
    Caramel: 110 g dark chocolate recipe N° 811
    Cinnamon ganache: 110 g Ginger ganache: 160 g

    CARAMEL GINGER GANACHE


    Ingredients Preparation Ingredients Preparation
    215 g Callebaut Caramel 200 g Cream 35%
    Heat to 30°C.
    FWF-Z6CARA-X10 25 g Fresh grated ginger
    30 g Glucose DE38 Boil.
    15 g Boiling milk Add. 30 g Sorbitol powder
    20 g Invert sugar

    Fill the milk chocolate recipe N° 823 shells to 1/3 415 g Dark chocolate
    Add and mix.
    with the caramel at 28°C. recipe N° 811

    35 g Dehydrated butter Add.

    CINNAMON GANACHE Pre-crystallize the ganache at 32°C before using it.


    Fill the shells and let it set. Quickly close both half-
    Ingredients Preparation moulds together. You can secure them by using
    2 clips. Cool down before unmolding.
    250 g Cream 35%
    25 g Sorbitol powder
    Boil.
    25 g Dextrose
    5 g Cinnamon powder

    560 g Milk chocolate


    recipe N° 823 Add and mix.
    40 g Dehydrated butter

    Pre-crystallize the ganache at 30°C before using.


    Pour the ganache on top of the caramel and let
    it cool down to set. Close with the milk chocolate
    recipe N°823 and let it cool before unmoulding.
    YUZU GANACHE
    BEFORE MOULDING:
    - Pipe a dot in the bottom of the shell using yellow
    colored cocoa butter mixed with crystallized white
    chocolate recipe N° W2.

    COMPOSITION for 21 bonbons of 10 g:


    Moulding: 90 g white chocolate recipe N° W2
    Yuzu ganache: 120 g

    YUZU GANACHE
    Ingredients Preparation
    200 g Cream 35%
    20 g Sorbitol powder
    25 g Glucose DE38 Boil.
    20 g Dextrose
    45 g Sosa yuzu paste

    450 g White chocolate


    recipe N°W2 Add and mix.
    15 g Dehydrated butter

    Pre-crystallize the ganache at 32°C before using it.


    Fill the shells and let it set. Close with white
    chocolate recipe N° W2 and let it cool before
    unmoulding.

    FOR MORE RECIPES AND INSPIRATION:


    CALLEBAUT.COM

    MONALISADECORATIONS.COM

    Chocolate Academy™ Center - Montreal


    4850 Molson street, Montreal (Quebec) Canada, H1Y 3J8 — 1-855-619-8676

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