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Ganache Selection Spraying (airbrush) Colouring

ARMORACIA

Complexity level  

X685

Compositon

  • Molding
  • Red Beet Strawberry Jelly Preparation
  • Horseradish Ganache
  1. Belcolade
  2. Recipes
  3. Armoracia
Armoracia

Steps

1 Molding
Ingredients
  • Belcolade Selection Blanc Doux Cacao-Trace QS
Preparation
  • Melt the Belcolade Selection Blanc Doux 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 Red Beet Strawberry Jelly Preparation
Ingredients
  • Red Beet (cooked) 200 g
  • Strawberry Puree 150 g
  • Maltodextrin 25 g
  • Sugar 175 g
  • Pectin 5 g
  • Glucose 60 g
  • Citric Acid Crystals 0,5 g
Preparation
  • Mix the sugar and pectin together. Mix the pre-cooked red beet into a juice with an immersion blender. Heat the red beet juice and strawberry to 40°C and add the sugar pectin mixture and maltodextrin. When the composition boils, add the glucose and citric acid crystals and boil the jelly to 102.5°C.
  • Leave to cool down. Pipe the jelly into a pre-molded chocolate shell so it is one-third full.
3 Horseradish Ganache
Ingredients
  • Cream 35% 200 g
  • Maltodextrin 30 g
  • Sorbitol 30 g
  • Glucose 60 g
  • Horseradish Paste (canned) 80 g
  • Butter 50 g
Preparation
  • Heat up the fresh cream with the maltodextrin, sorbitol and glucose to 85°C and pour onto the Belcolade Selection Blanc Doux Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace. Mix well with an immersion blender. 
  • Add the horseradish paste and mix again. When the ganache reaches 35°C, add the butter and mix again with an immersion blender. 
  • This ganache has to be at a temperature of 28°C before filling up the chocolate shell/mold. Leave to crystallize in a fridge for 12h at 16°C with an average humidity level below 60%. 
  • Close the molds with tempered chocolate, leave to set, and demold.

Created by Michel Eyckerman

A daring praline where creamy Belcolade Selection Blanc Doux Cacao-Trace chocolate embraces the unexpected – earthy red beet and strawberry jelly layered with a sharp horseradish ganache. 

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