Intense
Dark chocolate ganache-filled chocolates with a glossy surface glaze and decorative transparent pieces.
Ingredients
UHT liquid cream
390 g
invert sugar
70 g
Guanaja dark chocolate couverture (Valrhona)
290 g
Caraïbes dark chocolate couverture (Valrhona)
235 g
fresh butter from La Viette
120 g
extra bitter couverture (at peak temper)
as needed
Instructions
1
Mechanical Method
In a saucepan with a lid, boil the cream and invert sugar. Place the chopped Guanaja and Caraïbes chocolates into a Stephan mixer bowl, vacuum (70 to 80 mbar), and draw in the boiling cream in three additions, emulsifying for one minute between each addition. When the mixture reaches between 40 and 45°C, gradually open the valve to prevent air backflow and remove the lid. Add the cold butter, vacuum the Stephan mixer bowl, and stir for 2 minutes. Once the ganache reaches 35 to 38°C, spread it out immediately
2
Manual Method
In a saucepan with a lid, boil the cream and invert sugar. Chop the chocolate and melt it at 45°C in a bain-marie or microwave in a plastic bowl. Pour the boiling mixture (about 90°C) over the melted chocolate, then begin stirring from the center and gradually expand outward, increasing 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 reaches between 40 and 45°C, add the butter in small pieces and continue stirring in the same way until the butter is fully incorporated. When the ganache reaches 35 to 38°C, spread it out immediately
3
Rolling Out
Prepare an 8 mm high rail or frame, placed on a 40 cm wide roll of plastic sheet. Pour the ganache the full length, spread with a spatula, and smooth with a ruler. Once the dark chocolate ganache has set, score around the frame with a small knife, then store at 16°C
4
Pre-coating and Cutting
Once the slab has set, score around the frame with a small knife; cut into 40 cm wide slabs sized to fit the cutter frame. Keep the slab at this temperature throughout crystallization. Pre-coat one side of the slab with a very thin layer of tempered chocolate; let it crystallize, then flip it onto baking paper and pre-coat the other side with a very thin layer of tempered chocolate. Before the chocolate crystallizes, immediately cut into 30 x 30 mm squares. Store at 12°C
5
Mechanical Coating
To achieve optimal coating quality, work principles must be observed and humidity (below 60%) and laboratory temperature strictly controlled (24-27°C working area, 16°C crystallization area). Temper the centers to 24°C about 1 hour before coating. Place the chocolates evenly and uniformly spaced on the conveyor belt. Coat with tempered chocolate, place a centered Rhodoïd disc on each chocolate; press with a tool of the same size. Once the chocolate has crystallized, quickly remove the Rhodoïd discs and pack
6
Manual Coating
Temper the centers to 24°C about 1 hour before coating. Heat the tempered chocolate to its tempering point. Using a dipping fork, completely dip each chocolate into the tempered chocolate, remove, tap on the edge of the bowl to remove excess, then place the chocolate on guitar paper. Place a centered Rhodoïd disc on each chocolate; press with a tool of the same size. Crystallize on the guitar paper at 16°C for 24 hours. Once crystallization is complete, quickly remove the Rhodoïd discs and pack
