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April Recipes of the Month  
 

Basic Ganache:
-to create a base for the centres of chocolates

 


Ingredients:

  • 800g Sugar
  • 500g Water
  • 400g Sweetened Milk
  • 1,500g Glucose Syrup
  • 200g Invert Sugar
  • 3,000g Butter
  • 4,000g Dark Chocolate



 


Method:

Bring the sugar, water, sweetened condensed milk and glucose syrup to the boil. Leave
to stand until lukewarm and add invert sugar. Leave the sugar to cool completely. Whip
the butter and slowly pour the cooled syrup onto the butter while the machine is running.
Quickly fold in chocolate that is slightly too warm.

 

Orange Slices:
-using the basic ganache recipe

 


Ingredients:

  • 1,000g Basic Ganache
  • 100g Dark Chocolate
  • 150g Candied Orange Peel
Cointreau (optional)



 


Method:

Finely chop the candied orange peel. Pour some Cointreau onto the peel to prevent
the fruit from sticking to the knife. Allow the liqueur to penetrate. Mix the chocolate
with the basic ganache and add the chopped peel. Scoop up half a level tablespoon
of the mixture and use index finger to shape it into an S on baking tray. Allow the
shapes to harden and dip them into dark chocolate.

 

Basic Ganache:
-for use with pralines using Swiss Chocolate(Edelbitter)

 


Ingredients:

  • 1000g Cream
  • 202g Invert Sugar
  • 1400g Edelbitter (Swiss Chocola
  • 288g Butter
 
 


Method:

Bring the cream and sugar to the boil. Mix in the Edelbitter.

Then add the butter at 35degrees and mix

 

Basic Ganache:
-for use with pralines using Swiss Chocolate(Claire)

 


Ingredients:

  • 1000g Cream
  • 285g Glucose
  • 2500g Claire (Swiss Chocolate)
  • 298g Butter

 

 

 

 

 


Method:

Bring the cream and glucose to the boil. Mix in the Claire.
Then add the butter at 35 degrees and mix.

 


Gianduja Ganache:
-filling for a hand dipped chocolate

 



Ingredients:

  • 250g Whipping Cream
  • 300g Gianduja Milk
  • 350g Milk Chocolate
  • 60g Honey
  • 100g Butter
  • Vanilla




 


Method

Boil the cream and pour it over the gianduja and milk chocolate. Add the honey and bring the mixture to a temperature of approx 36 degrees before folding in the butter. Pour the ganache onto a Silpat baking mat in a frame and allow to crystallize overnight.
Demould and spread a thin layer of milk chocolate on the slab. Turn the slab over and cut with wire slicer. Dip the ganaches into milk chocolate.

 


Praline Ganache:
-filling for a moulded chocolate

 



Ingredients:

  • 500g Whipping Cream
  • 100g Glucose Syrup
  • 500g Praline
  • 300g Milk Chocolate
  • 100g Dark Chocolate
  • Black Pepper




 


Method

Combine the praline with the chocolate. Bring the cream and the glucose syrup to the boil and add to praline mixture. Leave to cool. Fill the moulds and allow the chocolate to harden.
Leave to crust slightly. Seal with chocolate.


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