Pina Colada 1 [PDF]

Zitiervorschau



PIÑA COLADA

RECIPE BY

MELISSA COPPEL Master Melissa Coppel's cocoa butter techniques combined with the classic flavours of pineapple and coconut in this stunning chocolate bon bon. 

 ADVANCED

CHOCOLATE SHELL



180

MINS

PINEAPPLE COCONUT GANACHE MACADAMIA, COCONUT & PINEAPPLE CRUNCH

MAKES 80

COCOA BUTTER INGREDIENTS

50g (1.76oz) Silver Chef Rubber Coloured Cocoa Butter 1g (0.04oz) silver flakes EQUIPMENT















digital thermometer heat gun 1.5L melting tank small flat paint brush spray gun large metal scraper half sphere 30mm mould CW2022

METHOD

Prepare your mould moulds by washing them with hot soapy water. Dry them with a micro-fibre cloth and polish with alcohol and cotton wool. Temper the silver cocoa butter by heating it to 40°C, then slowly bring the temperature down to 27°C by dipping the container in and out of a bowl of iced water. Dry the container and sit it in an empty chocolate melting tank set to 30°C. Use a heat gun to bring the temperature back up 28-29°C. Use a small flat paint brush to paint a line around the edge of the mould, which will be the bottom of the bon bon. Temper the plain cocoa butter as above and transfer to the cup of a spray gun. Spray a very thin layer into your mould to make it shiny — a thick layer will make your bon bons white or yellow. Before the cocoa butter sets, sprinkle it with silver flakes then use a metal scraper to scrape the surface of the mould and wipe clean with paper towel and allow to set.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

BLUE COCOA BUTTER INGREDIENTS

70g (2.47oz) Callebaut Cocoa Butter 15g (0.53oz) Green Mermaid Chef Rubber Coloured Cocoa Butter 15g (0.53oz) Turquoise Chef Rubber Coloured Cocoa Butter EQUIPMENT











METHOD

Combine the plain and coloured cocoa butters and temper them the same as above. Transfer to the cup of a spray gun. Place the mould onto a flat surface and spray directly down into it, making sure the coloured cocoa butter doesn’t reach the surface of the mould. Use a metal scraper to scrape off the excess and wipe clean with paper towel and allow to set.

digital thermometer heat gun 1.5L melting tank spray gun large metal scraper

MOULDING INGREDIENTS

500g (17.64oz) Cacao Barry Zephyr White Chocolate 34% EQUIPMENT

large metal scraper

METHOD

Temper the white chocolate ( see our online video for instructions). Ladle the chocolate into the mould and spread to fill the cavities. Scrape off the excess and tap the remove any air bubbles. Turn over and tap, then scrape while upside down to clean. Sit the mould on its side and allow to begin crystallising at room temperature before moving to a fridge or a holding cabinet at around 16°C to finish.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

MACADAMIA COCONUT AND PINEAPPLE CRUNCH METHOD

INGREDIENTS

70g (2.47oz) desiccated coconut 30g (1.06oz) lime juice 100g (3.53oz) macadamia paste 30g (1.06oz) Cacao Barry Cocoa Butter Pistoles 30g (1.06oz) Cacao Barry Zephyr White Chocolate 34% 15 drops SOSA pineapple extract 10g (0.35oz) Rare Tea Cellar Pineapple Pieces EQUIPMENT











digital thermometer Demarle Silpat mat (3/4) spatula large metal scraper 25mm round metal colours

In a bowl, combine your coconut and lime juice, mixing until well incorporated. Spread onto a silpat mat-lined tray and bake at 140°C for approximately 15-20 minutes, turning frequently. Remove from the oven once it’s an even gold colour and allow to cool before placing it into a larger bowl. In a separate bowl, melt your chocolate and cocoa butter together and add it to the cooled toasted coconut along with the macadamia paste, pineapple pieces and the extracts, mixing well to combine. Heat in the microwave to 30°C. Pour onto a bench lined with a silpat mat and temper using the tabling method by simply giving it movement and allowing the temperature to reach 24°C. Ensure that your table is not too hot otherwise it will not temper. Spread thinly and evenly and allow to crystalise for an hour for 1 hour at 16°C or in the fridge for 10 minutes. Once the crunch has crystallised, cut out discs using a 25mm round cutter and place to the side for assembly. The crunch discs are best kept at 16°C and not in the fridge.

PINEAPPLE COCONUT GANACHE INGREDIENTS

40g (1.41oz) fresh cream 35% fat 37g (1.31oz) Ravifruit coconut puree 25g (0.88oz) Ravifruit pineapple puree 38g (1.34oz) liquid glucose 10g (0.35oz) inverted sugar 28g (0.99oz) sorbitol powder 160g (5.64oz) Cacao Barry Zephyr White Chocolate 34% 10g (0.35oz) Cacao Barry Cocoa Butter Pistoles 1g (0.04oz) citric acid 20 drops SOSA pineapple extract 20 drops SOSA coconut extract 25g (0.88oz) fractionated coconut oil  EQUIPMENT









METHOD

Place the cream, purees, sorbitol, glucose and the inverted sugar into a small saucepan and whisk to remove any lumps before placing onto the heat. Meanwhile in a bowl, melt your chocolate and cocoa butter together. Bring the cream mixture up to 40°C, remove from the heat, add the citric acid, and pour over the chocolate mix. Add in the extracts (remember to shake the extract bottle before using) and emulsify with a stick blender, adding your fractionated coconut oil in 2-3 additions being careful not to incorporate to much air. Transfer into a piping bag and cool to 27°C on the counter before piping into the prepared moulds.  SUBSTITUTE 25g (0.88oz) fractionated coconut oil {for} 25g (0.88oz) regular coconut oil

whisk digital thermometer stick blender disposable piping bag

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

ASSEMBLY EQUIPMENT

disposable piping bag

soft 'Japanese-style' spatula

METHOD

Pipe the prepared pineapple and coconut ganache into your mould at 27°C, allowing sufficient room for the crunch disc. Place one crunch disc into each cavity. If necessary, scrape off any excess ganache using a soft spatula. Allow to crystallise for at least 12 hours at 16°C.

SEALING INGREDIENTS

400g (14.11oz) Cacao Barry Zephyr White Chocolate 34% EQUIPMENT

guitar sheet

large metal scraper

large angled palette knife

METHOD

Temper the white chocolate ( see our online video for instructions). Pour enough tempered chocolate over the mould to create an even layer. Place either a piece of guitar sheet (cut to size) or transfer sheet on top and spread evenly using a metal scraper. Ensure the top of the mould under the sheet is clean and scrape any excess chocolate from the sides. Allow to crystallise for 30 minutes at 16°C or 10 minutes in the fridge, gently pull off the sheet. Scrape any excess crystallised chocolate from the sides of the mould to prevent the crumbs sticking to your product when unmoulding. Gently twist the mould to help release the product and unmould onto a flat surface. Close the mould with a transfer sheet or a guitar sheet by ladling a small amount of the tempered chocolate at one end place on a slight angle and allow the chocolate to move down the mould. Place on your transfer or guitar sheet and using a scraper, starting at the edge with the chocolate, work your way down ensuring to evenly spread the chocolate across the cavities. Clean the edges and place to the side. After it has crystalised, remove the transfer or guitar sheet. Use an angles palette knife to scrape around the edges over a bowl then with your hand to remove any crumbs place into the fridge for approximately 15-20 minutes. Remove from the fridge and carefully turn over to release the chocolates. If the chocolates won't fall, carefully tap the mould against the bench.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.