From the School of Las Vegas, the recipe of the month!

by Umberto - Monday, August 31, 2015

From the School of Las Vegas, the recipe of the month!

Designed by Melissa Coppel, assistant from Colombia and one of the finest chocolatiers in the School of Las Vegas. The recipe of this month of our blog is: pineapple caramel with tonka and milk chocolate!

For The Molds:

Spray the molds with tempered plain cacao butter at 32C. Before it crystallizes, sprinkle gold leaf flakes. Spray then orange tempered cacao butter at 32C. Then spray a very light coat with white tempered cacao butter at 32C. Let crystallize in the fridge for 15 minutes.
Take the molds out of the fridge and let them come back to 20C. Make the shells with tempered milk chocolate.
 
Pineapple and Tonka Caramel:

300 g Sugar
100 g Sorbitol
50 g Dextrose
560 g Pineapple Puree
126 g Cream
100 g Butter
5 g Citric Acid
1 g Tonka Bean
950 g Zephyr 34% White Chocolate
55 g Cacao Butter

Method:

    Melt the chocolate and cacao butter together. Warm pineapple puree, cream, dextrose and citric acid. When boil add freshly grated tonka bean and let infuse 10 minutes.
    In a different pot make a light caramel with the sorbitol and sugar.
    Deglaze with the warm cream and puree. Add butter and let cool down to 35C.
    Make an emulsion in a food processor with the melted chocolate and cacao butter at 38C.
    When the mix its at 29C pipe inside the bars. Let crystallize for 24 hours and close with tempered milk chocolate.

  • From the School of Las Vegas, the recipe of the month!
  • From the School of Las Vegas, the recipe of the month!


 

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