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Before starting this Ganache-Filled Chocolates recipe, make sure you have organised all the necessary ingredients for the ganache.
In a large saucepan, place the whipping cream...
... butter, invert sugar and sorbitol powder.
Bring to a boil.
When the mixture starts boiling...
... reduce the temperature down to 80°C...
... and pour the warm preparation over the chocolate pistoles. Melt the pistoles during 1 or 2 minutes...
... and combine gently with a spatula...
... until the consistency of the ganache is homogeneous.
Pour the ganache into a frame (from a stackable set)...
... or in a frame supplied with the mini guitar cutter. Fill all the way up...
... and even the surface with a leveling scraper. Place in the fridge to set.
The technique explained below is one of the easiest methods to crystallise chocolate. Tempering the chocolate: Melt the chocolate, using a bain-marie or a chocolate melting machine (as shown in the photo). When the chocolate has almost completely melted (only a few solid pistoles should remain)...
... remove from the bain-marie. At this stage, the temperature should be roughly 40°C. Once the remaining pistoles have melted as well, the temperature should get down to 34-35°C.
Add the Mycryo cocoa butter. I recommend using cocoa butter as it is 100% natural. The supplied dispenser cup contains 10 grams, i.e. the necessary quantity for 1 kg of chocolate.
Sprinkle the cocoa butter over the chocolate at 34°C.
Combine. Stop stirring for a little while, then resume stirring and let the temperature go down to 31°C. The chocolate is now ready.
To monitor the temperature of the chocolate, the use of a thermometer is essential. I recommend using a laser thermometer, as this product provides accurate information without being in direct contact with food. If you are using white or milk chocolate, the same technique applies, except the temperature must eventually go down to 28°C instead of 31°C.
Cutting the ganache with a guitar cutter: Gently remove the frame around the ganache. For a neat result, slide the blade of a knife between the ganache and the frame.
Place the ganache on the guitar cutter board.
Push down the arm to cut (here the wire spacing is 3 cm).
Rotate the ganache strips 90 degrees, using the stainless steel tray supplied with the machine.
Make sure the ganache is well positioned.
Cut again to make squares.
Dip the ganache squares into the tempered couverture chocolate.
Using a chocolate dipping fork, make sure each square is coated with chocolate on all sides.
Gently lift each square and slide along the edge of the bowl to get rid of the chocolate excess.
Gently place the chocolates on an acetate sheet. Repeat the above operations for all ganache squares.
For the finish (with the fork): While the chocolate coating still has a liquid consistency, gently place the fork on the surface...
... and lift slowly.
For the finish (with transfer sheets): Cut squares (slightly bigger than the chocolates) from chocolate transfer sheets with the pattern of your choice. Gently stick a sheet square on the surface of each coated chocolate.
Make sure you are using the right side. The printed side should be facing down.
Let set at room temperature.
When the chocolate squares are solid, gently lift the transfer sheets. The pattern should now be printed on the chocolate. Repeat for all chocolate squares. Store in a cool place, preferably not in the fridge. Enjoy!