Twilight [PDF]

Zitiervorschau



TWILIGHT

RECIPE BY

KIRSTEN TIBBALLS Created with Kirsten’s signature Goccia praline mould, the Twilight moulded chocolate is designed with a gold metallic and purple cocoa butter sprayed shell, moulded in milk couverture and filled with roasted macadamia nuts and caramel.



INTERMEDIATE

CARAMEL



120

MINS

ROASTED MACADAMIA NUTS

CREATED WITH GOCCIA PRALINE CHOCOLATE MOULD

MAKES 48

COLOURED COCOA BUTTER INGREDIENTS

100g (3.53oz) cocoa butter 10g (0.35oz) purple oil soluble colour powder EQUIPMENT

spatula

sieve

foot stocking or coffee filter

METHOD

Melt the cocoa butter in a saucepan until you have 50% liquid and 50% solids. Remove from the heat and stir until completely melted. Sieve the purple colour powder into the melted cocoa butter and emulsify with a stick blender. Strain through a stocking or coffee filter. Cool to 31°C (87.8°F).

GOLD METALLIC INGREDIENTS

100g (3.53oz) 100% pure alcohol 2g (0.07oz) gold metallic powder

METHOD

Combine the alcohol and gold metallic in a sealed container.

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

SPRAYING EQUIPMENT

METHOD

spray gun

Goccia praline mould

large metal scraper

Transfer the gold metallic into the cup of a spray gun and spray a light coat into the mould as demonstrated in the video. Allow the gold metallic to set completely. Ensure the purple cocoa butter is 31°C (87.8°F) before transferring it to a clean cup of the spray gun. Angle the mould so that you only spray into one side of each cavity as demonstrated in the video. Before the cocoa butter sets, hold the mould upside down and use a metal scraper to scrape the surface of the mould. Place some paper towel onto the workbench and wipe the surface of the mould back and forth on the paper to remove any excess cocoa butter. Place the mould on its side to set at room temperature.

MOULDING METHOD

INGREDIENTS

600g (21.16oz) Callebaut 823 Milk Couverture 33.6%, tempered EQUIPMENT

disposable piping bag

large metal scraper

Temper the milk chocolate ( see our online video for instructions). Transfer the chocolate to a piping bag and fill each cavity of the mould. 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 with the metal scraper while upside down. Place the mould on its side and allow to set completely.

ROASTED MACADAMIA NUTS INGREDIENTS

METHOD

SUGAR SYRUP 50g (1.76oz) water 65g (2.29oz) caster (superfine) sugar

To create the sugar syrup, place the water and sugar into a saucepan and bring to the boil until the sugar has completely dissolve.

15g (0.53oz) sugar syrup 40g (1.41oz) macadamia nuts, finely chopped EQUIPMENT

spatula

aluminium baking tray

Silpat Baking Mat

 NOTE The roasted macadamia nuts recipe only requires 15g (0.53oz) of sugar syrup. Any remaining syrup can be stored in the fridge for up to 6 weeks. Heat the oven to 160˚C (320˚F), fan forced. Add the sugar syrup to the bowl of finely chopped macadamia nuts and mix to combine. Spread the macadamia nuts out evenly over a Silpat mat lined baking tray. Bake in the pre-heated oven for 6-8 minutes, until light golden brown in colour, mixing the nuts after 3-4 minutes to ensure even roasting. Allow the roasted macadamia nuts to cool completely at room temperature. 3 Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.

CARAMEL METHOD

INGREDIENTS

150g (5.29oz) fresh cream 35% fat 5g (0.18oz) Heilala Vanilla Bean Paste 5g (0.18oz) sea salt 30g (1.06oz) honey 45g (1.59oz) liquid glucose 120g (4.23oz) caster (superfine) sugar 50g (1.76oz) Callebaut Gold Caramel Chocolate 30.4%

Place the cream, vanilla, salt, honey and glucose into a saucepan and bring to the boil. Remove from the heat and set aside until required. In a medium saucepan, heat the sugar while gently stirring until it caramelises and all the sugar has dissolved. Remove from the heat. Deglaze the caramel with the boiled cream mixture and stir to incorporate. Allow the caramel to cool to 80˚C (176˚F) before pouring it over the gold chocolate and then whisk by hand to combine. Cover with plastic wrap touching the surface and allow to cool completely at room temperature.

EQUIPMENT

spatula

thermometer

whisk

ASSEMBLY INGREDIENTS

METHOD

Callebaut 823 Milk Couverture 33.6%, remaining from moulding, tempered

Cut a piece of guitar sheet to the same size as the chocolate mould. Temper the remaining milk chocolate from the moulding stage ( see our online video for instructions). Using a heat gun, gently heat the surface of the chocolate shells. Pour some tempered chocolate at one end of the guitar sheet and use an angled palette knife to spread it out evenly. To seal the chocolates, place the guitar sheet, chocolate side down, on top of the chocolate mould and scrap the chocolate into the mould as demonstrated in the video. Clean the edges of the mould before placing it into the refrigerator for approximately 20 minutes. Allow the chocolates to come back to room temperature before peeling off the guitar sheet and unmoulding.

EQUIPMENT









guitar sheet heat gun or hair dryer large metal scraper small angled palette knife

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