Search

Show all results
  1. Belcolade
  2. Recipes
  3. Amber Soy Speculoos
Ganache Selection Spraying (airbrush) Molding Colouring Moulded praline

AMBER SOY
SPECULOOS

Complexity level  

CT AMBER DOUCEUR

  1. Belcolade
  2. Recipes
  3. Amber Soy Speculoos
Amber Soy Speculoos

Steps

1 Molding
Ingredients
Preparation
  • Melt the Belcolade Selection Amber Douceur Cacao-Trace chocolate to 45°C and temper it at 28.2°C. Fill the molds to make filled chocolates and leave to crystallize.
2 Soy Sauce Ganache
Ingredients
  • Cream 35% 250 g
  • Glucose 20 g
  • Sorbitol 20 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 55 g
  • Sweet Soy Sauce 100 g
  • Butter 70 g
Preparation
  • Heat up the cream together with the glucose and sorbitol to 85°C. Pour onto the Belcolade Selection Amber Douceur Cacao-Trace chocolate and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace, and mix with an immersion blender.
  • Add the sweet soy sauce and mix again. When the ganache reaches 35°C add the cold butter and mix again.
  • Pipe the ganache into a pre-molded chocolate shell, until it is 2/3 full.
  • Leave to crystallize for 12 hours at 16°C with a relative humidity of below 60%.
3 Speculoos Almond
Ingredients
  • PatisFrance Amande Doux 59 400 g
  • Belcolade Cocoa Butter 35 g
  • Speculoos Cookie Crumbs 140 g
  • Roasted Buckwheat (Sobacho) 15 g
Preparation
  • Melt the chocolate and cocoa butter to 45°C, add the PatisFrance Amande Doux 59 and temper the filling at 25°C.
  • Add the roasted buckwheat and Speculoos cookie crumbs. Fill up the remaining 1/3 of the mold, on top of the previous filling, and leave to set.
  • Melt some Belcolade Selection Amber Douceur Cacao-Trace chocolate to 45°C and temper it at 28.2°C.
  • Close the molds and leave to crystallize.

Get in touch

More details about this recipe or our related services?

Contact us
Belcolade

© BELCOLADE 2024

BELCOLADE IS A BRAND OF Belcolade