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Recipe Step by Step
GUANAJA 70% FRAMED GANACH
585g Cream 36% fat
145g SOSA Glucose Syrup DE60
Heat the cream with glucose to 75/80°C (167/176°F), pour half of it over the bean chocolate.
Mix using a Maryse, add the rest of the cream and mix to perfect the emulsion.
When the temperature of the ganache is between 35/40°C (95/104°F), add the tempered butter (approx. 18°C) (around 64,5°F), dice and mix again.
Pour the ganache at a temperature of 34/36°C (93,2/96,8°F) in a frame previously glued onto a cover sheet of guitar.
Leave to crystallize for 24 to 36 hours at 16/18°C (60,8/64,5°F) and 60% humidity.
Trim, cut strips of 11 x 1.5 cm.
NOUGATINE WITH COCOA NIBS
10g Mineral water
50g Glucose Syrup DE38/40
2,5g SOSA Pectin NH
Mix the sugar with the pectin, then the butter and the glucose. Cook over low heat without stirring too much until the ingredients mix.
Add the warmed cocoa nibs, spread between two sheets of oven paper.
Bake at 350°F (180°C) and then cut strips of 11 x 1.5 cm.
Set aside in a dry place.
Assembly and finishing
Pipe a small amount of tempered couverture on the top of the crystallized ganache strips and place the strips of nougatine.
Enrobe with tempered dark couverture.