Ingredients
Makes approx 24
Tools:
Moulds (Polycarbonate)
Acetate sheets
Piping bags
Paint brushes
Scraper
Ingredients:
400g Choc (Ideally buttons coverture)
Coloured cocoa butter
Fillings:
Chocolate Ganache:
170g Choc: 120ml Cream
Raspberry
Pistachio
Method
Clean / polish moulds – put in fridge
Make fillings – put in fridge
Temper colouring in microwave
Colour moulds, clean – put back in fridge
Temper choc – use cold bowl of water to cool.
| Temperature | Dark chocolate | Milk Chocolate | White chocolate and Dulcey |
|---|---|---|---|
| Temp #1 | (50°C) – (55°C) | (45°C) – (50°C) | (45°C) – (50°C) |
| Temp #2 | (28°C) – (29°C) | (27°C) – (28°C) | (26°C) – (27°C) |
| Temp #3 | (31°C) – (32°C) | (29°C) – (30°C) | (28°C) – (29°C) |
Fill moulds with chocolate, leave a minute, tap moulds on all sides, invert over tray, scrape while upside down, stand on side on wire rack, leave to cool for 10 mins, put in fridge for 15.
Pipe in fillings, leave a gap for sealing, make sure no air in fillings, tap on all sides, put in fridge to set.
Re temper scraped off chocolate, pipe into one half of moulds, lay over acetate sheets, scrape off excess chocolate.
Cool at room temp for 30 minutes, put in fridge overnight.
Bash choc out of moulds.