Goccia Bar 1 [PDF]

Zitiervorschau

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GOCCIA BAR

RECIPE BY

KIRSTEN TIBBALLS Created in a signature chocolate mould designed by Kirsten Tibballs, the Goccia chocolate bar has a delightfully distinctive taste and texture. Moulded in white chocolate with a pop of colour, it includes shards of raspberry and yogurt meringue encased in milk couverture.

RASPBERRY & YOGURT MERINGUE

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INTERMEDIATE

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90 MINS

CREATED WITH CH008 GOCCIA TABLET MOULD

MAKES 6

COLOURED COCOA BUTTER METHOD

INGREDIENTS

Melt the cocoa butter in a saucepan until it is half liquid, half solid. Remove from the heat and stir while the residual heat melts the remaining cocoa butter and then transfer to a small bowl. Sieve the red colour into the cocoa butter and emulsify with a stick blender. Strain through a foot stocking or coffee filter. Cool to 31˚C (87.8˚F). Place the coloured cocoa butter into the cup of a spray gun. Sit the Goccia chocolate mould flat on the bench and holding the spray gun close to the mould, spray 3 quick bursts of colour into each bar as demonstrated in the video. Run the mould over some paper towel placed on the bench to remove any excess cocoa butter.

5g (0.18oz) red oil based colour powder 50g (1.76oz) cocoa butter EQUIPMENT













spatula sieve stick blender foot stocking or coffee filter spray gun CH008 Goccia Tablet Mould

MOULDING METHOD

INGREDIENTS

600g (21.16oz) Callebaut Velvet White Chocolate 32%, tempered EQUIPMENT

large metal scraper

Temper the white chocolate ( see our online video for instructions). Fill each cavity of the chocolate mould with the tempered white chocolate. Using a metal scraper, scrape the excess chocolate from the top of the mould. Tap the mould on the surface of the bench 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. While upside down, scrape the surface clean with the metal scraper. Sit the mould flat on the bench, cavity side up, and allow to set completely at room temperature. 2

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

RASPBERRY & YOGHURT MERINGUE METHOD

INGREDIENTS

In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites and cream of tartar. Meanwhile, in a saucepan, boil the water and sugar so that it reaches 118˚C (244.4˚F) at the same time the egg whites reach a medium peak. Pour the syrup over the egg whites while whisking, ensuring it does not hit the whisk attachment. Place the yogurt and raspberry puree in a bowl and mix to combine. Gently fold the yogurt and raspberry mixture through the meringue. Using an angled palette knife, spread a thin layer of the meringue over sheets of baking paper.

60g (2.12oz) egg whites pinch of cream of tartar 150g (5.29oz) caster (superfine) sugar 30g (1.06oz) water 50g (1.76oz) Greek yoghurt 50g (1.76oz) Ravifruit Raspberry Puree EQUIPMENT







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stand mixer thermometer spatula large angled palette knife

If using a dehydrator, set to 60-65˚C (140-149˚F) and allow the meringue to dry out for approximately 2.5 hours.

NOTE

If the meringue becomes sticky, place it back in the dehydrator or oven to dry out.

If using a fan-forced oven, pre-heat the oven to 60-65˚C (140149˚F), secure the sheets of baking paper to the tray using a small amount of the meringue and bake for approximately 2.5 hours or until dried out and crisp. Once the meringue has dried out and cooled, break it into small pieces and store in an air-tight container until required.

ASSEMBLY INGREDIENTS

450g (15.87oz) Callebaut 823 Milk Couverture 33.6%, tempered 30g (1.06oz) Raspberry Meringue, from above EQUIPMENT

Temper the milk chocolate ( see our online video for instructions). Pour the meringue into the tempered milk chocolate and stir until it is completely coated. Place approximately 80g (2.82oz) of the chocolate mixture into each mould cavity and using an angled palette knife gently spread it out into the corners. Tap the mould onto the bench surface to remove any air bubbles. Place into the refrigerator for 20-25 minutes. Allow the bars to come back to room temperature prior to unmoulding.

spatula

small angled palette knife

3 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.