Spicy meets fruity : a soft melting ginger ganache, made from fresh gingerroot, combined with quince jelly.
Qinger and quince harmonise perfectly with the fruity taste of the Callebaut Origine "Madagascar" dark chocolate. The full taste develops after eating and stays for a while - like a good perfume does.
1 = Ginger ganache
2 = Quince jelly
3 = Chocolate coating
4 = Chocolate decoration
Recipes 2006 - 07
Dipped pralines
2007 finals - 'Harmony' - Austria
| Cream | 300g |
| Dextrose | 30g |
| Glucose syrup | 30g |
| Fresh ginger in slices | 10g |
| Callebaut "Satongo" dark chocolate 72% | 250g |
| Butter | 50g |
Let it stand for 10 minutes.
Pour over the melted "Satongo" chocolate and at 60°C, add butter.
Mix and spread over the quince jelly.
| Quinces | 250g |
| Water | 35g |
| Quince puree | 235g |
| Sugar | 25g |
| Glucose | 35g |
| Yellow ribbon pectin | 6g |
| Sugar | 200g |
| Glucose | 35g |
| Citric acid | 0.8g |
Add the pectin to the sugar.
Pour the sugar-pectin mixtures in the quince puree and mix well. Bring to a boil.
Add the sugar and slucose and boil again.
Add in the acid and stir well.
Pour this mixture into a mould and allow to cool down.
Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22.
