![Coffee Ganache Molded Bonbons](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/b6cb6cb319a17cbd82dee82f0e9d3878.jpg?itok=9tduOX7s)
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Timeless Classics
Here, we'll create a very simple and classic chocolate decoration with a nice contrast between the dark and milk chocolates.Here, we'll create a very simple and classic chocolate decoration with a nice contrast between the dark and milk chocolates.Here, we'll create a very simple and classic chocolate decoration with a nice contrast between the dark and milk chocola...
- Shelf life:
- 6 Weeks
- Conservation:
- Between 8ºC - 16ºC
Containing: 3 Components
Molding
Ingredients: Molding
Preparation: Molding
- 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).
View tools
- Piping Bag
- Scissors
- Cacao Barry coffee beans mold
- Soft cloth
- Mixing bowl (s)
- Ladle
- Melting kettle or automatic tempering machine
Coffee Infusion
Ingredients: Coffee Infusion
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192 gHeavy Cream 35%
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48 gWhole milk
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10 gCoffee beans, coarsely ground
Preparation: Coffee Infusion
- Prepare the coffee infusion by bringing the cream and the milk to the boil.
- Once boiling, add the ground coffee.
- Stir well, cover with plastic film and allow to infuse for 5 minutes.
- Strain the infusion. While straining, re-scale 192 g (6.78 oz) of infusion.
View tools
- Cooktop
- Saucepan
- Strainer
- Plastic film
- Scale
- Spatula
Coffee Infusion
Ingredients: Coffee Infusion
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197 gCoffee infusion
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47 gglucose syrup DE 38
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47 ginverted sugar
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8 gbutter
Preparation: Coffee Infusion
- Add the glucose syrup, the inverted sugar and the butter to the infusion.
- In a tall recipient, add the chocolate.
- Heat the infusion mixture to 50-55°C (122-131°F).
- Pour the heated mixture over the chocolate and allow a few moments for heat transfer.
- Blend well and ensure a proper emulsion.
- Scrape to ensure that all the chocolate has been incorporated into the ganache and blend again to remove any remaining lumps.
- The temperature of the ganache should be 28-29°C (82-84°F).
- Pour the ganache into a piping bag, cut a small tip to control the flow and immediately pipe into the prepared molds.
- Place the filled molds in the refrigerator for 10 minutes to promote the crystallization of the ganache.
- Remove the molds from the refrigerator and allow the ganache to crystallize at 18-20°C (64-68°F) for at least 12 hours before closing the molds.
- Using a heat gun, slightly warm the top of the mold to barely melt the chocolate shells so that when closing the mold with pre-crystallized chocolate, the two will join together perfectly.
- Pour pre-crystallized chocolate into the mold and remove the excess with a palette knife.
- Make sure that the mold is completely sealed and place it in the refrigerator for 10-15 minutes.
- Remove from the fridge and slightly flex the mold to start unmolding.
- Cover with parchment paper and a metal tray, then flip it over and tap the mold with a spatula.
- Carefully lift the mold and carefully transfer the unmolded bonbons to a clean tray. If some bonbons remain in the mold, repeat the same process.
- After unmolding, handle the bonbons with soft cotton gloves to prevent fingerprints.
View tools
- Cooktop
- Saucepan
- Tall recipient
- Thermometer
- Immersion blender
- Piping Bag
- Scissors
- Scraper
- Parchment paper
- Melting kettle or automatic tempering machine
- Heat gun
- Palette knife
- Spatula
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Comments
Submitted by ppeeters on Mon, 01/17/2022 - 23:21
Very well explained step by step, easy to follow