Chloé
Raspberry ganache-filled chocolates with a glazed surface, decorated with a three-tined comb.
Ingredients
raspberry purée
500 g
invert sugar
90 g
Caraque 58% cacao couverture (Valrhona)
360 g
Manjari 64% cacao couverture (Valrhona)
410 g
raspberry liqueur (Wolfberger)
25 g
La Viette butter (in pieces)
165 g
Extra-Bitter 61% cacao couverture (Valrhona) (at point)
QS
Instructions
1
MECHANICAL METHOD
Chop the Caraque and Manjari chocolates. Boil the raspberry purée and invert sugar covered. Place the chopped chocolate in the Stephan mixer bowl, vacuum (70 to 80 bar), and draw in the boiling raspberry purée in three additions, emulsifying for 1 minute between each operation. When the mixture temperature is between 40 and 45°C, gradually open the valve to prevent air from flowing back, and remove the lid. Add the butter and raspberry liqueur, vacuum the Stephan mixer bowl again, and stir for 2 minutes. Once the ganache reaches 35 to 38°C, spread it out immediately.
2
MANUAL METHOD
Boil the raspberry purée and invert sugar covered. Chop the Caraque and Manjari chocolates. Melt in a plastic bowl over a water bath or microwave at 45°C. Pour the boiling mixture (about 90°C) over the melted chocolate, then stir gradually from the center outward, expanding the motion to the edges as the mixture emulsifies like mayonnaise (taking care not to stir too vigorously to avoid incorporating air). When the mixture temperature is between 40 and 45°C, add the small pieces of butter and raspberry liqueur; continue stirring in the same manner until the butter is completely incorporated. When the ganache reaches 35 to 38°C, spread it out immediately.
3
Spreading
Prepare a 12 mm high frame, placed on a 40 cm stainless steel sheet covered 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 has set, run a small knife around the frame, then store at 16°C.
4
Chabloning
Keep the base at 16°C throughout the crystallization. Apply a very thin layer of tempered chocolate to one face of the base; allow it to crystallize.
5
Cutting the raspberry ganache interiors
Cut the ganache into 30 x 15 mm rectangles using a cutting knife. Separate the interiors and place them well-spaced on a stainless steel sheet. This spacing allows for more even crystallization and easier handling when enrobing. Store at 16°C.
6
MECHANICAL COATING
To obtain the best enrobing quality, working principles must be observed and humidity (below 60%) and laboratory temperature (24-27°C work area, 16°C crystallization area) must be strictly controlled. Temper the raspberry ganache interiors to 24°C approximately 1 hour before enrobing. Place the rectangles neatly and well-spaced on the conveyor belt. When leaving the enrobing conveyor belt, draw a decoration on the chocolate with a three-tooth comb. When leaving the enrobing line at 16°C, collect the chocolates with paper and pull them onto an aluminum sheet. Stack and crystallize for 24 hours.
7
MANUAL COATING
Temper the raspberry ganache interiors to 24°C approximately 1 hour before enrobing. Heat the tempered chocolate to its tempering point. Using a dipping fork, completely immerse each chocolate in the tempered chocolate, remove, tap on the edge of the bowl to remove excess, then place on guitar paper. Draw a decoration on the chocolate with a three-tooth comb. Crystallize on the guitar paper at 16°C for 24 hours.
