Blueberry Cheesecake Chocolates [PDF]

Zitiervorschau

BLUEBERRY CHEESECAKE CHOCOLATES Blueberry jam, smooth cream cheese ganache and a crispy shortbread disc encased in a milk chocolate shell with a striking silver, blue and grey design. Needless to say, this chocolate is full of flavour and texture.

 RECIPE BY

KIRSTEN TIBBALLS



INTERMEDIATE SILVER METALLIC COLOURED COCOA BUTTER BLUEBERRY JAM CREAM CHEESE GANACHE



210

MINS

SHORTBREAD DISC MILK CHOCOLATE SHELL

MAKES 80

CREATED WITH CW2022 HALF SPHERE CHOCOLATE MOULD 33MM D

CHOCOLATE MOULD ASSEMBLY METHOD

INGREDIENTS

30g (1.06oz) Callebaut Mycryo Cocoa Butter (A), melted 3g (0.11oz) blue oil-soluble colour powder silver metallic powder 100% pure alcohol, or the highest percentage you can find 100g (3.53oz) Callebaut Velvet White Chocolate 32%, melted 0.5g (0.02oz) black oil-soluble colour powder 50g (1.76oz) Callebaut Mycryo Cocoa Butter (B), melted EQUIPMENT



















sieve stick blender foot stocking or coffee filter 2 x CW2022 Half Sphere Chocolate Mould 33mm D soft sponge spatula spray gun compressor large metal scraper

Sieve the blue colour powder into the melted cocoa butter (A) and stir to combine. Emulsify with a stick blender before straining through a foot stocking or coffee filter. Cover and allow to cool to 31°C (87.8°F). Meanwhile, place some silver metallic powder into a small bowl. Wet a soft sponge with alcohol and dip it into the silver powder. Dab the silver into the centre of each chocolate mould cavity. Set aside and allow the alcohol to evaporate at room temperature. Once the silver metallic is completely dry and ensuring the prepared blue cocoa butter is at 31°C (87.8°F), dip the sponge into the coloured cocoa butter, remove any excess and dap it into the centre of each mould cavity on top of the silver metallic. Allow to set at room temperature. METHOD CONTINUED PAGE 3

2 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.

METHOD CONT...

Sieve the black colour powder into the melted white chocolate and mix to combine. Add the melted cocoa butter (B) and mix by hand before emulsifying with a stick blender. Bring to 31°C (87.8°F) then pour it into the cup of a spray gun. Evenly spray the surface of each cavity, holding the spray gun at least 300mm away from the mould and rotating the mould as required. Hold the mould upside down and scrape the excess cocoa butter off the surface before rubbing it over a sheet of paper towel as demonstrated in the video. Place the mould on its side and allow to set at room temperature.

NOTE



The remaining blue coloured cocoa butter can be stored in an airtight container at room temperature. Reheat to 31°C (87.8°F) before using it for your next application. If stored correctly, it can be reheated and used for up to 12 months.

MOULDING INGREDIENTS

800g (28.22oz) Callebaut Power 41 Milk Couverture 40.7%, tempered EQUIPMENT

disposable piping bag

large metal scraper

METHOD

Place the tempered milk chocolate ( see our online video for instructions) into a piping bag and fill each cavity of the mould. Tap the mould on the surface of your workbench to dislodge any air bubbles. Turn the mould upside down over a sheet of baking paper and tap the side of the mould with the handle of a metal scraper. Scrape the surface clean while holding the mould upside down. Place the mould on its side and allow to set at room temperature. NOTE



You will retemper the remaining chocolate later and use it to seal the chocolates.

3 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.

BLUEBERRY JAM INGREDIENTS

30g (1.06oz) caster (superfine) sugar 3g (0.11oz) pectin NH 150g (5.29oz) Ravifruit Blueberry Puree 1/2 lemon, zested EQUIPMENT

whisk

stick blender

disposable piping bag

METHOD

Combine the sugar and pectin in a small bowl and set aside. Place the blueberry puree and lemon zest into saucepan and bring to the boil. While whisking, add the sugar and pectin mixture then continue to whisk over the heat for a further minute. Transfer the jam into a bowl and cover with cling wrap touching the surface. Allow to set and cool completely. Emulsify with a stick blender until smooth, careful not to incorporate too much air. Transfer to a piping bag.

SHORTBREAD DISCS INGREDIENTS

150g (5.29oz) plain (all-purpose) flour 100g (3.53oz) unsalted butter, room temperature 50g (1.76oz) caster (superfine) sugar 2g (0.07oz) ground cinnamon (powder) 2g (0.07oz) salt (A) 90g (3.17oz) Callebaut Power 41 Milk Couverture 40.7%, tempered 10g (0.35oz) grapeseed oil 1g (0.04oz) sea salt (B) EQUIPMENT

spatula

stand mixer

perforated baking tray or aluminium baking tray

Silpain Baking Mat

food processor, or rolling pin

guitar sheets, or baking paper

rolling pin

round cutter, 25mm D



METHOD

Heat the oven to 160°C (320°F), fan forced. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, butter, sugar, cinnamon and salt until it forms a crumble consistency. Spread the crumble over a Silpain-lined baking tray and bake in the pre-heated oven for 30-35 minutes, until light golden-brown in colour. Allow to cool at room temperature before blitzing in a food processor to form a coarse crumb. Alternatively, you can use a rolling pin to crush the crumble. Weigh 150g (5.29oz) of the shortbread crumb and add the sea salt (B). Combine the tempered milk chocolate ( see our online video for instructions) and the grapeseed oil before adding the shortbread crumbs. Mix until the crumbs are completely coated. Transfer the mixture onto a guitar sheet and place a second sheet on top then roll to approximately 3mm in thickness. Allow to firm up in the refrigerator for 3-5 minutes. Use a round cutter, 25mm in diameter, to cut 80 individual discs.

NOTES

This recipe makes more shortbread crumble than required. The remaining crumble can be stored in an airtight container in the freezer. If you require more discs, heat the remaining mixture, ensuring it does not exceed 35°C (95°F), then re-roll. 4 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.

CREAM CHEESE GANACHE METHOD

INGREDIENTS

200g (7.05oz) Callebaut Velvet White Chocolate 32% 25g (0.88oz) inverted sugar 90g (3.17oz) fresh cream 35% Fat 90g (3.17oz) cream cheese 1/2 lemon, zested 4g (0.14oz) Heilala Vanilla Bean Paste

Place the chocolate and inverted sugar into a bowl and set aside. In a saucepan, place the cream, cream cheese, lemon zest and vanilla. Bring to the boil over a low heat while stirring. Push the mixture through a sieve over the bowl of chocolate and emulsify with a stick blender. Transfer to a piping bag and allow to cool to 29°C (84.2°F) at room temperature. Begin assembly immediately.

EQUIPMENT









spatula sieve stick blender disposable piping bag

ASSEMBLY INGREDIENTS

remaining Callebaut Power 41 Milk Couverture 40.7%, from moulding, tempered EQUIPMENT

heat gun, or hair dryer

disposable piping bag

large metal scraper

METHOD

Pipe the prepared blueberry jam into the base of the chocolate shells, then pipe the cream cheese ganache on top, leaving enough room for the 3mm shortbread disc and chocolate to seal. Place the shortbread disc on top and gently press it down. Allow to crystalise at room temperature for 24 hours. Warm the surface of the mould with a heat gun. Pipe the tempered chocolate ( see our online video for instructions) on top of each filling. Hold the mould over a sheet of baking paper and lightly tap the side with the handle of a scraper. Scrape the surface of the mould to remove the excess chocolate as demonstrated in the video. Allow to sit at room temperature for 5 minutes. Place into the refrigerator for 20 minutes before bringing back to room temperature.

UNMOULDING EQUIPMENT

plastic board

METHOD

Place the chocolate mould onto a plastic board and give it a light tap to unmould the chocolates.

5 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.