Zephyr Caramel & Champagne Heart
Ingredients
- 120g Cream (SCM280P)
- 15g Invert Sugar (SCA107)
- 15g Glucose (SCA118)
- 250g Zephyr Caramel (SCC137)
- 30g Butter
- 100g Stock Syrup (50g Water/50g Sugar)
- 8g Ultratex (SCA136A)
- Q.S. Marc de Champagne
- 150g Callebaut W2 (SCC520) (Casting)
Method
Marc de Champagne Gel
1. Bring the stock syrup (50ml water : 50g sugar) to the boil.
2. Once boiling, remove from the heat and pour into the bowl of a stand mixer.
3. Add the ultratex and marc de champagne, and whip with the whisk attachment until the desired 'gel-like' consistency is achieved.
Zephyr Caramel Ganache
1. Bring the cream, glucose and invert sugar to the boil.
2. Once boiling, remove from the heat, allow to cool to around 80*C.
3. In a bowl, combine the chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender.
4. Cool to 35*C before filling the moulds.
Composition
1. Spray the mould with E-Free red cocoa butter.
2. Cast the mould with Cacao Barry Zephyr couverture chocolate.
3. Pipe the gel into the mould until approximately half-full, followed by the ganache, leaving a 2mm gap for the base.
4. Cap the chocolates with Cacao Barry Zephyr and a transfer sheet.
Approximate costs
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Cacao Barry
Cacao Barry Zephyr; Caramel Flavoured White Chocolate
Chips; Minimum Cocoa Solids 35%
SCC1137
In-stock: 37
Callebaut Best Selling Core Grades
Callebaut White Chocolate; W2
Easymelt Chips; Minimum Cocoa Solids 28%
SCC1520
In-stock: 200+
