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Φτιάχνει: 169

Quick & easy (production)

The rich cocoa notes of Callebaut 811 and the milkiness of Callebaut 823 pair beautifully with the deep floral flavors of Earl Grey Tea.

The rich cocoa notes of Callebaut 811 and the milkiness of Callebaut 823 pair beautifully with the deep floral flavors of Earl Grey Tea.

Διάρκεια ζωής:: 6 Weeks
Conservation:: Between 8ºC - 16ºC

Περιέχει: 2 Συστατικά

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Demonstration video<span>Earl Grey Tea Ganache Enrobed Bonbons</span>

Demonstration videoEarl Grey Tea Ganache Enrobed Bonbons

Q.S

Callebaut Milk Chocolate - 823 - 5kg Block

Attach the guitar sheet to the tray using a damp towel and remove the air bubbles using a scraper.
Pour pre-crystallized dark chocolate onto the tray and spread it out evenly using the offset spatula to create a rectangle.
Place the frame on top of the chocolate and remove the excess chocolate with a scraper.
Let it set at 18-20°C (64-68°F).12

Tools

Metal Tray
Scraper
Melting kettle or automatic tempering machine
Guitar sheets
30 cm x 20 cm x 9 cm frame

9.1 oz

Heavy Cream 35%
0.5 oz

Earl Grey tea
66

butter
81

glucose syrup DE 38
Q.S

Whole milk
353

Callebaut Milk Chocolate - 823 - 5kg Block
228

Callebaut Dark Chocolate - 811 - 5kg Block
Q.S

Alcohol containing sugar, such as orange liqueur
Q.S.

Mona Lisa Gold Shimmer

Bring the cream to a boil in a saucepan.
Once boiling, turn off the heat and add the tea.
Cover the saucepan with plastic film and allow to infuse for 5 minutes.
Strain the tea out of the cream into another pan and return the cream to its original weight, 350 g (12.35 oz), by adding milk as needed.
Add the glucose syrup and the butter to the rescaled infusion and heat this mixture to 65°C (149°F).
Place the chocolates into a tall recipient, pour the warm infusion over the chocolates and wait a few minutes for heat transfer.
Blend well with an immersion blender to create a proper emulsion.
Scrape the container with a spatula and blend again to ensure that the ganache is perfectly smooth.
When the ganache is at 28-30°C (82-86°F), cast it into a prepared 30 cm x 20 cm x 9 mm (11.8” x 7.9” x 0.4”) frame.
Using a wide scraper, slowly remove the excess. The ganache has to be evenly spread out.
Turn the frame around and scrape again to ensure the top is perfectly smooth.
Place in the refrigerator for 15 minutes to promote the crystallization of the ganache.
Remove from the fridge and allow the ganache to crystallize at 18-20°C (64-68°F) for at least 12 hours and preferably overnight before cutting and dipping.
Remove the frame using a knife.
Transfer the ganache to the guitar and cut into 25 mm x 25 mm (0.98” x 0.98”) squares using the guitar. Cut in the first direction and remove the ganache using the guitar tray. Clean the wires and the base of the guitar. Return the ganache, cut in the opposite direction and remove. Firmer products may require that you cut more slowly. In this recipe, the ganache is soft and can be cut quite quickly.
Remove any excess with the help of a knife. After cutting, let the bonbons set at 18-20°C (64-68°F) for an additional 24 hours.
Arrange the bonbons uniformly on the tray. After cutting, let them set at 18-20°C (64-68°F) for an additional 24 hours.
Line a tray with a guitar sheet for the dipping. Make sure to remove all the air bubbles.
Before dipping, slightly heat the fork and palette knife with a heating gun to prevent the chocolate from setting too quickly on the tools.
Place the bonbon with the shiny side facing upwards into pre-crystallized milk chocolate.
Using a dipping fork, press the bonbon so it is flushed with chocolate in the kettle. Press on the top side and turn the bonbon over onto the dipping fork.
Remove the excess chocolate from the top by using the palette knife.
Tap the fork to remove the remaining excess.