Recipes 2004 - 05

Ganache ingredients

STAGE 1

• 150 gr whipping cream
• 100 gr milk
• 15 gr Espresso Ground Coffee
• 1 each vanilla pod

STAGE 2

• 40 gr liquid glucose
• 1/2 level teaspoon Cayenne Pepper (ground)
• 205 gr Lactée Barry Milk 35 % Couverture
• 295 gr Cacao Barry Excellence 55 % Couverture

STAGE 3

• 50 gr butter

Ganache method

STAGE 1

Place all the ingredients for Stage 1 into a saucepan. Place the pan over heat and bring the contents to a simmer then remove the pan from heat.

STAGE 2

Place the ingredients for Stage 2 into a bowl and strain over the hot Stage 1 ingredients. Mix until smooth.

STAGE 3

 Leave the mixture to cool until about 30 °C, then stir in the butter and then leave the mixture to cool.

Mould preparation

Carefully brush the entire inside cavities of the coffee bean moulds with edible lustre colour.
Use and airbrush to spray the inside of the moulds with orange-coloured cocoa butter. Allow this to fully set.
Fill the moulds with tempered Lactée Barry Milk 35 % couverture.
Pipe the ganache into the coated caveties and close the mould with additional milk couverture.