Equipment
- Stovetop
- Maryse
- Cutting Knife (& Cutting Board)
- Refrigerator
- Oven
Ingredients
Guanaja 70% Framed Ganache
- 585 g Heavy Cream 36%
- 145 g Glucose Syrup DE 60
- 650 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 70 g Butter
Nougatine with Cocoa Nibs
- 10 g Mineral Water
- 125 g Butter
- 50 g Allez Belgian Glucose Syrup
- 150 g Granulated Sugar
- 2.5 g Sosa Pectin NH
- 175 g Valrhona Grué de Cacao Cocoa Nibs
Instructions
Guanaja 70% Framed Ganache
- 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. Finish Crystallization.
Nougatine with Cocoa Nibs
- 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, and enjoy!