Composition
- Molding
- Tonka Bean Ganache
- Vanilla Marshmallow
- Lemon Crumble
MELLOW
TONKA
NCECU
NCECU
Composition
Melt the Belcolade Selection Noir Intense Cacao-Trace chocolate to 45°C and temper it at 30°C. Use the molds to make filled chocolates and leave to crystallize.
Warm up the cream with the grated Tonka bean, sorbitol and glucose to 85°C. Pour onto the Belcolade Origins Noir Ecuador 71% chocolate drops. When the ganache reaches 35°C add the cold butter and mix with a hand blender. Use the ganache at 30°C. Pipe the Tonka ganache into pre-molded dark chocolate shells and leave to crystallize for 12 hours with a relative humidity level below 60%. Close the mold with tempered chocolate. Demold.
Mold: CW1867
Pre-soak the gelatin powder in cold water. Boil the sugar, the inverted sugar (1), and the water together. Add the glucose and boil to 126°C. Remove the sugar syrup from the heater and put this mixture in a bowl of a kitchen aid, and add the inverted sugar (2), the vanilla, and the pre-soaked gelatin. Whip to obtain a smooth marshmallow with a temperature around 40°C. Add the sugar syrup and mix with a whisk. Using a piping bag, pipe the marshmallow into pre-molded dark chocolate shells and push a Tonka bean filled with chocolate inside. Let it set for 2-3 hours in a fridge at 16°C.
Mold: CW1971
Mix all ingredients except the cocoa butter to obtain a homogenous crumbly dough. Put the crumble on a baking tray and bake it for about 14 minutes at 170°C with open dampers. Leave to cool down. Mix the crumble with the melted and tempered cacao butter and push the composition into the designated mold. Leave to cool down in a fridge for 1 hour and demold the cookies. Put marshmallow chocolate on top.
Mold: CW1970
