Barbade
Vanilla and vanilla-seed ganache chocolate, finished with a glaze, a dusting, and decoration.
Ingredients
tonka bean
3.5 g
UHT liquid cream
305 g
Bourbon vanilla pod
4 g
invert sugar
75 g
Caraque 58% cocoa couverture (Valrhona)
240 g
Jivara Valrhona couverture
385 g
natural vanilla extract (alcohol-free, Eurovanille)
4 g
La Viette butter
50 g
Extra-Bitter 61% cocoa couverture (Valrhona) (tempered)
to taste
Candurin banana powder
to taste
neutral Rhodoïd sheets (4 x 4 cm, pre-cut)
to taste
Instructions
1
Mechanical Method
Chop the vanilla seeds. Bring the cream, vanilla pod, invert sugar, and vanilla seeds to a boil under cover; steep for 30 minutes then strain. Chop the Caraque and Jivara chocolates. Melt at 45°C. Place in a Stephan mixer, vacuum (70 to 80 bar), then suck in the boiling vanilla infusion three times, emulsifying for 1 minute between each operation. When the mixture temperature is between 40°C and 45°C, gradually open the valve to prevent air backflow and remove the lid. Add cold butter and vanilla extract, vacuum the Stephan mixer again and mix for 2 minutes. Once the ganache reaches 35°C to 38°C, spread immediately.
2
Manual Method
Chop the vanilla seeds. Bring the cream, vanilla pod, invert sugar, and vanilla seeds to a boil under cover; steep for 30 minutes then strain. Chop the Caraque and Jivara chocolates. Melt at 45°C using a water bath or microwave in a plastic bowl. Pour the heated boiling mixture (about 90°C) over the melted chocolate and stir gradually from the center outward, expanding the motion to the edges as the mixture emulsifies like mayonnaise (be careful not to stir too vigorously to avoid incorporating air). When the mixture temperature is between 40°C and 45°C, add small pieces of butter and vanilla extract; continue stirring in the same manner until the butter is fully incorporated. When the ganache reaches 35°C to 38°C, spread immediately.
3
Spreading
Prepare an 8 mm high frame, placed on a 40 cm stainless steel sheet lined with guitar paper. There is no need to secure the guitar paper to the sheet. Pour the mixture into the frame, spread roughly with a spatula; smooth and level with a scraper. Crystallize at 4°C. Once the ganache is set, run a knife around the frame, then store at 16°C.
4
Coating
Keep the slab at 16°C throughout the crystallization. Apply a very thin layer of tempered chocolate to the top surface of the slab; let it crystallize, then flip it onto baking paper and apply a very thin layer of tempered chocolate to the other side.
5
Ganache Interior Cutting
Cut the ganache into 30 x 30 mm squares using a cutter. Separate the interiors and place them well spaced on a stainless steel sheet. This spacing allows for more uniform crystallization and facilitates handling during enrobing. Store at 16°C.
6
Coating and Finishing (Mechanical)
To achieve optimal enrobing quality, certain working principles must be followed and humidity strictly controlled—must be below 60%—as well as laboratory temperature, ideally divided into two zones. The first zone at 24 to 27°C serves as storage for the fillings before enrobing and will also be used for enrobing and decoration. The second zone at 16°C is for chocolate crystallization. Temper the vanilla and vanilla seed ganache filling to 24°C about 1 hour before enrobing. Place the squares diagonally on the conveyor to improve the finish of the 'feet'. When leaving the enrobing conveyor, sprinkle Candurin banana powder with a teaspoon and place a centered Rhodoïd sheet on each chocolate; press with a tool of the same size. At 16°C when leaving the enrobing line, collect the chocolates with paper and pull them onto an aluminum sheet. Stack and crystallize for 24 hours. After crystallization, quickly remove the Rhodoïd sheets.
7
Coating and Finishing (Manual)
Temper the filling to 24°C about 1 hour before enrobing. Heat the tempered chocolate to the tempering point. Using a dipping fork, fully immerse each chocolate in the tempered chocolate, lift out, tap the side of the bowl to remove excess, then place the chocolate on guitar paper. Sprinkle Candurin banana powder with a teaspoon and place a centered Rhodoïd sheet on each square; press with a tool of the same size. Crystallize on guitar paper at 16°C for 24 hours. After crystallization, quickly remove the Rhodoïd sheets.
