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Milk Chocolate Squares with Popping Candy & Crispy Ganache
Makes : 32 chocolates
Time: 3 hours
Difficulty:
Published on :
16 Mar. 2017
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Ingredients for 32 chocolates:
- For the enrobing:
- 500g Alunga™ milk chocolate couverture (450 + 50)
- 5g Mycryo cocoa butter
- For the ganache:
- 300g Ocoa dark chocolate couverture
- 200g Favorites almond and hazelnut praline paste
- 65g pailleté feuilletine flakes
- 40g popping candy
- Utensils:
- Elveo Rubber Spatula - 25cm
- Stackable Frame Set - 40 x 30cm - Base Kit
- Polyethylene Sheets - Pack of 10
- Cranked Spatula - Exoglass® - Blade 30cm
- Chocolate transfer sheet - curls - Pack of 10 sheets
- Graduated Pastry Ruler 64 x 5cm
- Digital Probe Thermometer -50°C to +300°C
- Chocolate Dipping Machine 1.8L
- Dipping fork 4 prong
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Method for Milk Chocolate Squares with Popping Candy & Crispy Ganache:
1
Before starting this Milk Chocolate Squares with Popping Candy and Crispy Ganache recipe, organise the necessary ingredients for the ganache.
2
For the ganache: Place the chocolate into a bowl.
3
Melt the chocolate in the microwave, working in periods of 30 seconds to 1 minute. Stir the chocolate every time with a rubber spatula to make sure it doesn't burn. Repeat the operation until the chocolate is thoroughly melted.
4
Combine the melted chocolate until smooth and homogeneous.
5
Add the praline paste.
6
Combine vigorously with a rubber spatula.
7
Add the crêpe dentelle flakes...
8
... and combine.
9
Add the popping candy...
10
... and combine well.
11
Place the stainless steel tray from the stackable frame set 25 x 20cm on your worktop surface.
12
Place a polyethylene sheet over the stainless steel tray (cut to slightly bigger dimensions).
13
Place the frame with yellow corners (thickness 1cm) on top of the stainless steel tray.
14
Pour the chocolate ganache into the frame...
15
... and spread with an Exoglass® spatula.
16
Even the surface to create an even layer. Leave to crystallize at room temperature for 1 to 2 hours in a cool place (do not refrigerate).
17
Choose a transfer sheet with the pattern of your choice. I used a transfer sheet with gold yellow lines.
18
Cut the transfer sheet into small squares, using a graduated ruler and a box cutter. Cut into strips first...
19
... and stack the strips on top of each other. Cut squares to 4 x 4 cm. The squares should be bigger than the squares we're about to make.
20
Set aside.
21
For the enrobing: Heat 450 grams of milk chocolate couverture over a bain-marie...
22
... until the temperature reaches 35°C. I recommend using a digital thermometer with probe.
23
The temperature should rise quickly. It can be difficult to stop the cooking at exactly 35°C. It's fine if the temperature goes over 35°C, but make sure it doesn't exceed 40°C.
24
If the temperature goes over 35°C, add 50 grams of milk chocolate...
25
... and combine...
26
... in order to bring the temperature down.
27
When the temperature reaches 35°C...
28
... add the Mycryo cocoa...
29
... and combine carefully with the rubber spatula until the temperature goes down to 28°C (same temperature for white chocolate, 31°C for dark chocolate).
30
The ganache has now set.
31
Slide the blade of a knife between the ganache and the frame.
32
Gently remove the frame.
33
With the tip of a knife, score the surface of the ganache with parallel lines every 2 cm...
34
... then repeat the same operation, perpendicularly this time, to create squares to 2 x 2 cm.
35
With a large kitchen knife, cut through the ganache using the lines as guides. You can also use a guitar cutter for this operation.
36
The chocolate couverture should now be at a temperature of 28°C. From now on, maintain the chocolate at the same temperature using a chocolate dipping machine.
37
Dip a chocolate square in the milk chocolate...
38
... using a dipping fork. Flip the chocolate around to make sure it is evenly coated. Gently tap the fork on the edge of the bowl to get rid of the chocolate excess, then slide the fork against the edge of the bowl to make sure the chocolate doesn't drip.
39
Carefully arrange the chocolate square on a polyethylene sheet.
40
Immediately after, place a small transfer sheet square on the surface of the chocolate (printed side facing down)...
41
... making sure the whole surface is in contact with the transfer sheet.
42
Repeat the operation with all the chocolate squares and apply the transfer sheet square immediately.
43
The result should be as shown in the photo.
44
Leave to crystallize at room temperature.
45
When completely set...
46
... remove the transfer sheet squares carefully. The pattern should now be printed on the chocolates.
47
The chocolates are now finished. Detach them from the polyethylene sheet and store in a cool place.
The chocolates should have a glossy finish with gold yellow lines printed on the surface. They combine a rich chocolate flavour with an original crispy, popping centre.
Keep away from air drafts and avoid storing them in the fridge.
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