Servings: 60
Equipment
- Stovetop
- Hand Blender
- Piping Bag
- Polycarbonate Molds
- Tempering Machine
Ingredients
Vanilla Ganache
- 161 g Heavy Cream
- 32 g Invert Sugar
- 1 g Salt
- 123 g Guittard Onyx 72% Dark Couverture Chocolate Wafers
- 21 g Guittard Éclipse du Soleil 41% Milk Couverture Chocolate Wafers
- 35 g Unsalted Butter
- 27 g Prova Gourmet Fusion Papua New Guinea Vanilla Flavored Cocoa Butter
Chocolate Shells
Instructions
Vanilla Ganache
- Boil the cream, invert sugar, and salt together. Pour a third at a time over the 123 g Guittard Onyx 72% Dark Couverture Chocolate Wafers and 21 g Guittard Éclipse du Soleil 41% Milk Couverture Chocolate Wafers them mix until emulsified.
- Add 27 g Prova Gourmet Fusion Papua New Guinea Vanilla Flavored Cocoa Butter and mix with a hand blender, taking care not to create any air bubbles. Place in a piping bag and cool to 85°F.
Chocolate Shells
- Melt the 200 g Guittard Onyx 72% Dark Couverture Chocolate Wafers and use the temperature curve method to temper the chocolate. Line polycarbonate molds with a layer of the tempered chocolate to make shells and leave to crystallize.
- Fill shells with vanilla ganache (6g per mold). Leave to crystallize then seal with additional tempered chocolate.
- Enjoy!