Espresso Martini Chocolate [PDF]

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ESPRESSO MARTINI CHOCOLATE Words cannot espresso how delicious these moulded chocolates are! Designed with a multitude of colours and finishes on a milk chocolate shell then filled with layers vanilla and Baileys ganache, and a cold-infused coffee ganache.

 RECIPE BY

KIRSTEN TIBBALLS



INTERMEDIATE

VANILLA AND BAILEYS GANACHE



120

MINS

COLD-INFUSED COFFEE GANACHE MILK CHOCOLATE SHELL

CREATED WITH CW1865 SQUARE DOME TOP CHOCOLATE MOULD

MAKES 72

MOULD PREPARATION METHOD

INGREDIENTS

gold metallic powder 100% pure alcohol, or the highest percentage you can find, for wetting the sponge 50g (1.76oz) Callebaut 2815 Dark Couverture 57.7%, melted 50g (1.76oz) Callebaut Mycryo Cocoa Butter (A), melted 100g (3.53oz) Callebaut Velvet White Chocolate 32%, melted 50g (1.76oz) Callebaut Mycryo Cocoa Butter (B), melted 0.5g (0.02oz) black oil-soluble colour powder EQUIPMENT

CW1865 Square Dome Top Chocolate Mould

small sea sponge

spatula

thermometer

pastry brush

spray gun

sieve

Place some gold metallic powder into a small bowl. Wet a small sponge with alcohol and dip it into the gold powder. Dab the gold into the chocolate mould cavities. Allow the alcohol to evaporate by setting the mould aside at room temperature. Combine the melted dark chocolate and cocoa butter (A) and bring to 31°C (87.8°F). Using a pastry brush, flick the dark chocolate mixture into the chocolate mould cavities, on top of the gold dust. Immediately spray air into the mould as demonstrated in the video. Allow to set at room temperature. Combine the melted white chocolate and cocoa butter (B) and bring to 31°C (87.8°F). Transfer the white chocolate mixture into the cup of a spray gun. Holding the gun close to the mould, spray into each cavity as demonstrated in the video. Allow to set at room temperature. Sieve the black colour powder into the remaining white chocolate mixture and stir to emulsify. Bring to 31°C (87.8°F) before pouring 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. Scrape the excess grey cocoa butter off the mould then allow to set at room temperature.

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

MOULDING METHOD

INGREDIENTS

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.

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

disposable piping bag

large metal scraper

NOTE



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

VANILLA AND BAILEYS GANACHE METHOD

INGREDIENTS

75g (2.65oz) Callebaut Velvet White Couverture 32% 5g (0.18oz) cocoa butter pistols, or Calleabaut Mycryo Cocoa Butter 60g (2.12oz) fresh cream 35% fat 15g (0.53oz) sorbitol powder, optional 5g (0.18oz) Heilala Vanilla Bean Paste 2g (0.07oz) inverted sugar 15g (0.53oz) glucose syrup 15g (0.53oz) unsalted butter 15g (0.53oz) Baileys Irish Cream Liqueur, optional EQUIPMENT









spatula stick blender thermometer disposable piping bag

Combine the white chocolate and cocoa butter in a bowl and set aside. Place the cream, sorbitol powder, vanilla, inverted sugar, glucose and butter into a saucepan and bring to the boil. Pour the boiled mixture over the white chocolate and cocoa butter then emulsify with a stick blender. Add the Baileys and emulsify. Allow to cool to below 29°C (84.2°F) before piping into the prepare chocolate shells, one third of the way full. Ensuring your room temperature does not exceed 23°C (73.4°F) and allow to set, uncovered, at room temperature for 6 hours or overnight before making the cold-infused coffee ganache. NOTE



If you do not wish to use alcohol, simply omit it from the ganache.

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

COLD-INFUSED COFFEE GANACHE METHOD

INGREDIENTS

170g (6oz) Callebaut Power 41 Milk Couverture 40.7% 60g (2.12oz) Callebaut Gianduja 110g (3.88oz) fresh cream 35% fat 1g (0.04oz) sea salt 20g (0.71oz) unsalted butter 2g (0.07oz) Heilala Vanilla Bean Paste 8g (0.28oz) inverted sugar 45g (1.59oz) coffee, cold brew 15g (0.53oz) vodka 25g (0.88oz) Kahlua Coffee Liqueur EQUIPMENT











Combine the milk chocolate and gianduja in a bowl and set aside. Place the cream, salt, butter, vanilla and inverted sugar into a saucepan and bring to the boil. Pour the boiled mixture over the chocolate and whisk to combine. Swap the whisk for a stick blender and emulsify. Add the coffee and emulsify. Once the ganache cools slightly, to approximately 50°C (122°F), add the vodka and Kahlua, emulsifying with the stick blender after each addition. Allow to cool to below 29°C (84.2°F) before piping on top of the crystalised vanilla and Baileys ganache. Allow to set, uncovered, at room temperature for 24 hours before sealing. NOTE



spatula whisk stick blender thermometer piping bag

If you do not wish to use alcohol, replace it with the same quantity of fresh cream.

SEALING METHOD

INGREDIENTS

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

guitar sheet, cut to the size of the chocolate mould

heat gun

large angled palette knife

large metal scraper

Warm the surface of the mould with a heat gun. Spread the tempered chocolate ( see our online video for instructions) over the guitar sheet and place it, chocolate side down, onto the chocolate mould. Place onto a sheet of baking paper and use a scraper to push the tempered chocolate into the mould as demonstrated in the video. Allow to sit for 5 minutes before scraping the excess chocolate off the sides of the mould. Place into the refrigerator for 20 minutes before bringing back to room temperature and unmoulding.

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