Winter
Dark
Milk
Christmas
Selection
Origins

BAUBLES

Complexity level  

CT EBONY
CT LCPNG BIO

1 Milk Ganache
Ingredients
  • Cream 35% 310 g
  • Sorbitol 20 g
  • Glucose DE60 95 g
  • 100 g
  • 430 g
  • Butter 45 g
Preparation
  • Heat cream, sorbitol, and glucose to 80°C. Pour onto the Belcolade Origins Lait Papua New Guines 45% Organic Cacao-Trace and Belcolade Selection Noir Absolu Ebony Cacao-Trace.
  • Blend with and stick blender to emulsify. When the ganache reaches 36°C add the butter and blend again.
  • When the ganache reaches 29°C deposit into prepared moulds.
2 Assembly
Ingredients
  • Red cloloured cocoa butter
  • Edible gold lustre
Preparation
  • Prepare moulds using red coloured cocoa butter, edible gold lustre and tempered Belcolade Origins Lait Papua New Guinea 39% Organic Cacao-Trace. Allow to crystallize for 1 hour at 16°C with a relative humidity of max. 60%.
  • Pipe the ganache into the lined moulds, allow to crytalize for 12 hours at 16°c with a relative humidity of max. 60%.
  • Seal the mould with tempered Belcolade Origins Lait Papua New Guinea 39% Organic Cacao-Trace.