Palet de Chocolat

Composition:

This application is made using 1 recipe

  1. Honey, Coffee, Orange Ganache

1. Honey, Coffee, Orange Ganache

Honey - 100 g
Fresh Cream 35 % - 220 g
Belcolade Lait Superieur, P370/J - 580 g
Butter (cut in small pieces) - 100 g
Rasped orange peel - 1 pc
Soluble coffee - 10 g

Method

Mix in a pan the honey, fresh cream, soluble coffee and finely rasped orange peels.
Heat until 85 °C and pass through a sieve, and pour onto the Belcolade Lait Superieur.
Mix the preparation and smooth it with a hand mixer. When the ganache reaches a temperature between 35-38 °C, add the butter and finish the blend. Pour the ganache at 30°C on a stainless plate and cover with a cling film.
To obtain a creamy texture that can be used with a piping bag, let the whole preparation crystallize at 18 °C during 12 hours with an average humidity below 60 % and store at 16 °C.

Final assembly

Additional Ingredients
Belcolade Lait Superieur, P370/J
Belcolade Lait Selection, O3X5/J or G

Make chocolate drops with Belcolade Lait Superieur with a “chablon” on a plastic sheets. After their crystallization, place on it the ganache by using a piping nozzle nr. 8. Place immediately on top another chocolate drop and press slightly until the ganache reaches the edge of the drop. Let the whole preparation crystallize at 18 °C during 12 hours with an average humidity below 60 % and store at 16 °C. Dip the chocolate drops in tempered Belcolade Lait Selection until the edge of the drop.