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Chocolate Confectionery
Enrobed praline
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BELCOLADE
MONO SPICY GINGER

Complexity level  

 

Composition

For 180 parts of 11g

  1. Ginger Ganache
  2. Enrobing
  1. Belcolade
  2. Recipes
  3. Mono Spicy Ginger
1 Ginger Ganache
Ingredients
  • Cream 35% 328g
  • Inverted Sugar 51g
  • Sorbitol 24g
  • Butter 46g
  • Fresh Ginger 16g
  • 5-Spice Mix 2.5g
  • Lemon Zest 2g
Preparation
  • Bring the cream and sorbitol crystals to a boil.
  • Add the fresh ginger, 5-spice mix, and lemon zest.
  • Pour over the Belcolade Origins Lait Papua New Guinea 39% Cacao-Trace and the Belcolade Selection Noir Ebony Cacao-Trace, and inverted sugar.
  • Mix with a spatula to obtain a smooth ganache between 35 and 38°C.
  • Use an immersion blender to create a perfect emulsion.
  • Add the cold butter and mix again with an immersion blender.
  • Use the ganache immediately at a temperature of 33°C.
  • Pour the ganache into a 12mm frame and leave it to crystallize overnight in a fridge 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 into the desired shape and enrobe with tempered Belcolade Selection Lait Cacao-Trace.

Created by Jeffrey De Weyer

With taste mastering that starts from the bean, including an exceptional non-smoking drying technique, this 39% milk chocolate preserves the exquisite natural flavor of the cocoa beans. It truly showcases Papua New Guinea’s jewel of the mountains along the majestic Sepik River.
The unique taste of this chocolate pairs perfectly with spicy notes of ginger and other spices. 

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