Lou
Milk chocolate shells filled with fresh ginger and candied ginger ganache, coated with dark chocolate and finished with diagonal piping.
Ingredients
UHT liquid cream
320 g
fresh ginger (sliced)
35 g
invert sugar
35 g
Jivara couverture chocolate (Valrhona)
710 g
fresh butter
90 g
salted butter
25 g
candied ginger
105 g
extra bitter couverture chocolate (properly tempered)
to taste
Instructions
1
MECHANICAL METHOD
Bring the cream, invert sugar, and fresh ginger to a boil, infuse for 20 minutes, then strain. Place the Jivara chocolate melted to 45°C into a Stephan mixing bowl, apply vacuum (70 to 80 mbar), then draw in the ginger infusion in three additions, emulsifying for one 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 salted butter and cold butter, vacuum the Stephan mixing bowl and mix for two minutes. Add the candied ginger and mix the whole for 20 seconds. As soon as the ganache reaches 35 to 38°C, spread it flat immediately.
2
MANUAL METHOD
Bring the cream, invert sugar, and fresh ginger to a boil, infuse for 20 minutes, then strain. Chop the chocolate and melt it at 45°C in a water bath or microwave in a plastic bowl. Pour the boiling mixture (about 90°C) over the melted chocolate, then begin stirring 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 and 45°C, add the butter in small pieces and continue stirring the same way until the butter is fully incorporated. Add the candied ginger. As soon as the ganache reaches 35 to 38°C, spread it flat immediately.
3
Spreading
Prepare a 12 mm high rail or frame. Pour the ganache along the full length, spread it with a spatula, and smooth it with a ruler. Crystallize at 16-18°C.
4
Pre-coating and cutting
Once the body has set, run a small knife along the stainless steel rail to score a line; cut into 40 cm wide slabs sized to fit the cutter frame. Keep the body at this temperature throughout crystallization. Pre-coat one side of the body 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, cut into 30 x 15 mm rectangles. Store at 12°C.
5
MECHANICAL COATING
To obtain the best enrobing quality, work principles must be respected and humidity (below 60%) and laboratory temperature (24-27°C work area, 16°C crystallization area) must be strictly controlled. Temper the filling to 24°C about 1 hour before enrobing. Place the chocolates evenly and uniformly spaced on the conveyor belt. Enrobe with tempered chocolate, and make two diagonal lines at one end of the chocolate with a fork. Package once the chocolate has crystallized.
6
MANUAL COATING
Temper the filling to 24°C about 1 hour before enrobing. Heat the tempered chocolate to its tempering point. Using a dipping fork, fully dip each chocolate into the tempered chocolate, lift it out, tap against the edge of the bowl to remove excess, then place the chocolate on guitar paper. Make two diagonal lines at one end of the chocolate with a fork. Crystallize on the guitar paper at 16°C for 24 hours. Once crystallization is complete, package.
