Red wine - liquorice


This application is made up using one recipe

  1. Red wine ganache

1. Red Wine ganache

Red wine - 440 gr
Salmiak salt - 9 gr
Bay Leaf - 2 pc
Glucose - 85 gr
Belcolade Origins Costa Rica 64 - 500 gr
Belcolade Blanc Selection X605/J - 900 gr

Additional ingredients needed
Belcolade Noir Selection C501/J


Heat up the red wine, salmiak salt, the glucose and the laurel till 75°C. Sieve and pour on top of the Belcolade Origins Costa Rica 64 and Belcolade Blanc Selection . Mix with a hand mixer to obtain a homogenous mixture. Spread out a thin layer of tempered Belcolade Noir Selection onto a sheet of baking paper and place a square of 9mm thickness on top of the chocolate. At 30°C, spread out in the square. Leave to crystallize at 18°C and with an average humidity level lower than 60% for 6 to 8 hours.

Final Assembly

After 24 hours of crystallization, spread out evenly a layer of tempered Belcolade Noir Selection onto the ganache. Before complete crystallization, cut with a guitar into the required shape. Enrobe with tempered Belcolade Noir Selection and decorate immediately with a relief sheet.