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Enrobed praline
Adding texture
Fine enrobing
Sustainable
Improve texture
Tempering
Chocolate Confectionery
Sustainable cocoa
Non-filled bars
Decorating
Flavouring
Ganache
Praliné

BELCOLADE
MONO ANIS

Complexity level  

AW 0,82

Composition

For 180 parts of 13g

  1. Anis Ganache
  2. Enrobing
  1. Belcolade
  2. Recipes
  3. Mono Anis
1 Anis Ganache
Ingredients
  • Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace 95g
  • Cream 35% fat 420g
  • Sorbitol powder 45g
  • Anis powder 5g
  • Inverted sugar 90g
  • Butter 90g
Preparation
  • Heat the cream together with the sorbitol and anise powder until 85°C.
  • Add the inverted sugar and pour onto the Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace chocolate and Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace. Mix with a spatula.
  • When the ganache reaches 35°C, add the butter and mix with an immersion blender.
  • Spread a thin layer of tempered chocolate on baking paper and place a 1.2 cm high frame on top.
  • Pour the ganache into the frame and leave it to crystallize for 24 hours at 16°C with a relative humidity level below 60%.
2 Enrobing
Ingredients
Preparation
  • Heat the chocolate to 45°C and temper.
  • Cut the ganache with a guitar in desired shape and enrobe with tempered Belcolade Selection Blanc Extra Cacao-Trace.

Created by Michel Eyckerman

The Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace white chocolate has an intense milky taste with a robust flavor of vanilla and anise. To boost the flavor of the ganache, I have added some extra anise to bring back the natural flavor of the chocolate after adding other ingredients to make the ganache. The finishing touch is a wave movement for inspiration.

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