Recipe of March by the School of Las Vegas: whipped caramel ganache

by Umberto - Tuesday, March 31, 2015

Recipe of March by the School of Las Vegas: whipped caramel ganache

Waiting to come back in the School of Jean-Marie Auboine next 28 of April,  for the first course with Fbm about the "from beans" chocolate makers, here is the recipe for this month:

INGREDIENTS:

cream    Gr    140
water    Gr    115
butter    Gr    48
sugar    Gr    170
lecithin    Gr    2
sorbitol    Gr    42
butter    Gr    92
38% milk chocolate    Gr    230
70% dark chocolate     Gr    95
cocoa butter    Gr    30
salt    Gr    10

HOW TO MAKE:

Make a dark dry caramel.
Deglaze with the hot cream.
Add the salt and the small amount of butter.
Take off the heat.
Add the rest of the butter and let cool down to 40C
Make an emulsion with the melted chocolate.
Add grounded cocoa butter.

Let crystallize for 12 hours.
Cut with the help of the guitar E
Enrobe in tempered 65% dark chocolate.
Before the chocolate crystallize make a line with a piece of acetate
and gold lust mixed with alcohol

 


 

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