Dark chocolate & roasted vanilla ganache-coated sweets

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5
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40
minutes

A creamy dark chocolate ganache with hints of roasted vanilla, cut into small squares and coated in a crunchy milk chocolate.

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Johan Giacchetti
Chocolate Chef
Le Bristol Paris
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Coating with a thin layer of chocolate
  • Passing through a sieve
  • Decorating with a fork
  • Cutting a ganache
  • Coating with chocolate
  • Roasting vanilla
  • Infusing milk
  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • Making a ganache
  • COMPLETION TIME:

    PREPARATIon:
    40 minutes
    COOKINGTIME:
    REST PERIOD:
    12 hours 20 minutes
    INGREDIENTS

    FOR 140 SWEETS:

    508 g dark chocolate 70%
    450 g milk chocolate 41%
    51 g skim milk
    212 g whole liquid cream
    29 g fat-free milk powder
    35 g sorbitol
    49 g glucose
    49 g dextrose
    20 g invert sugar
    39 g butter
    2 vanilla beans

    FOR 140 SWEETS:

    508 g dark chocolate 70%
    450 g milk chocolate 41%
    51 g skim milk
    212 g whole liquid cream
    29 g fat-free milk powder
    35 g sorbitol
    49 g glucose
    49 g dextrose
    20 g invert sugar
    39 g butter
    2 vanilla beans

    voila chef
    SPECIFIC UTENSILS

    Square pastry frame, 1 cm thick, 24 cm long
    Flat baking sheet
    Rhodoid sheet
    Angled spatula
    Brush
    Triangular chocolate spatula
    Immersion blender
    Thermometer
    Chinois strainer
    Ruler
    Small ruler
    Dough scraper

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    1. Coating the rhodoid sheet with chocolate 4:19
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Coating with a thin layer of chocolate
  • Ingredients:
    100 g dark chocolate 70%
    100 g dark chocolate 70%
    voila chef
    Completion:
    Melt the dark chocolate in 30 seconds increments in the microwave; make sure to stir regularly with a maryse, until the texture is homogeneous and the chocolate reaches a temperature of 35° C. Using a brush, apply water to the back of a flat baking sheet and place the rhodoid sheet on top.
    Make sure the sheet sticks properly to the plate and, using a triangular spatula, remove any air bubbles that you may come across. Pour a small quantity of chocolate on top of the baking sheet and use the angled spatula to spread it evenly over the entire surface. Place a 1 cm thick frame on top, making sure the whole area is covered with chocolate. Press firmly to secure. Using a triangular spatula, remove the excess chocolate from the outside of the frame. Leave the chocolate to crystallize at room temperature.
    Melt the dark chocolate in 30 seconds increments in the microwave; make sure to stir regularly with a maryse, until the texture is homogeneous and the chocolate reaches a temperature of 35° C. Using a brush, apply water to the back of a flat baking sheet and place the rhodoid sheet on top.
    Make sure the sheet sticks properly to the plate and, using a triangular spatula, remove any air bubbles that you may come across. Pour a small quantity of chocolate on top of the baking sheet and use the angled spatula to spread it evenly over the entire surface. Place a 1 cm thick frame on top, making sure the whole area is covered with chocolate. Press firmly to secure. Using a triangular spatula, remove the excess chocolate from the outside of the frame. Leave the chocolate to crystallize at room temperature.
    voila chef
    Chef's Tips :
    Spreading a thin layer of melted chocolate over a rhodoid sheet before pouring the ganache makes it waterproof and prevents it from sticking once coated. This method is called “chablonner” (coating with a thin layer of chocolate), and the chocolate-covered sheet is called a “chablon” (stencil). The layer of chocolate should be of equal thickness. Affixing the pastry frame to the chocolate secures the frame and prevents the ganache from leaking once poured.
    Spreading a thin layer of melted chocolate over a rhodoid sheet before pouring the ganache makes it waterproof and prevents it from sticking once coated. This method is called “chablonner” (coating with a thin layer of chocolate), and the chocolate-covered sheet is called a “chablon” (stencil). The layer of chocolate should be of equal thickness. Affixing the pastry frame to the chocolate secures the frame and prevents the ganache from leaking once poured.
    voila chef
    2. Dark chocolate and roasted vanilla ganache 15:16
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Roasting vanilla
  • Infusing milk
  • Passing through a sieve
  • Making a ganache
  • Ingredients:
    408 g dark chocolate 70% 51 g skim milk 212 g whole liquid cream 29 g fat-free milk powder 35 g sorbitol 49 g glucose 49 g dextrose 20 g invert sugar 39 g tourage butter 2 vanilla pods
    408 g dark chocolate 70% 51 g skim milk 212 g whole liquid cream 29 g fat-free milk powder 35 g sorbitol 49 g glucose 49 g dextrose 20 g invert sugar 39 g tourage butter 2 vanilla pods
    voila chef
    Completion:
    Preparing the roasted vanilla powder : Place the vanilla pods in a ventilated oven and roast at 150° C for 50 minutes. Leave to cool to room temperature in a dry place. Using a mixer, blend until a powder texture is achieved. Preparing the ganache : Pour the milk and cream into a saucepan over medium heat and heat to 60° C. Add the roasted vanilla powder. Strain the contents of the pan and leave to infuse for 15 minutes. At the same time, melt the dark chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until the texture is smooth and the chocolate reaches a temperature between 35° C and 40° C. Strain the infusion through a chinois sieve into a mixing bowl and collect as much of the liquid and vanilla as possible. Add the dextrose, sorbitol, milk powder, invert sugar and glucose. Mix everything together with a maryse until smooth. When the mixture reaches a temperature of about 40° C, pour the chocolate over it. Blend with an immersion blender to create an emulsion. The temperature should be around 37° C. Add the cold butter and blend again until smooth. The ganache must be at a temperature of 34° C. Then pour it into the frame, over the chablon. Smooth with a ruler against the edges of the frame and remove the excess all around. Leave to crystallize in the refrigerator at + 4° C for 15 minutes, then at room temperature for 12 hours.
    Preparing the roasted vanilla powder : Place the vanilla pods in a ventilated oven and roast at 150° C for 50 minutes. Leave to cool to room temperature in a dry place. Using a mixer, blend until a powder texture is achieved. Preparing the ganache : Pour the milk and cream into a saucepan over medium heat and heat to 60° C. Add the roasted vanilla powder. Strain the contents of the pan and leave to infuse for 15 minutes. At the same time, melt the dark chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until the texture is smooth and the chocolate reaches a temperature between 35° C and 40° C. Strain the infusion through a chinois sieve into a mixing bowl and collect as much of the liquid and vanilla as possible. Add the dextrose, sorbitol, milk powder, invert sugar and glucose. Mix everything together with a maryse until smooth. When the mixture reaches a temperature of about 40° C, pour the chocolate over it. Blend with an immersion blender to create an emulsion. The temperature should be around 37° C. Add the cold butter and blend again until smooth. The ganache must be at a temperature of 34° C. Then pour it into the frame, over the chablon. Smooth with a ruler against the edges of the frame and remove the excess all around. Leave to crystallize in the refrigerator at + 4° C for 15 minutes, then at room temperature for 12 hours.
    voila chef
    Chef's Tips :
    Melt the chocolate in 30 seconds increments in the microwave, and make sure to stir each time to avoid burning. Heating the invert sugar and glucose in the microwave beforehand is going to liquify them, making it easier to add them to the preparation. By combining the use of these 4 different sugars (sorbitol, glucose, dextrose and invert sugar), the texture of the ganache is improved and its shelf life extended: up to 6 weeks in total. Sorbitol is the most hygroscopic product (i.e. it retains water): it keeps the product moist and creamy. Dextrose has a lower sweetening power than sugar, so the sweetness index felt once tasted is lower. Invert sugar adds creaminess.
    It can be replaced by liquid honey. Glucose is a hygroscopic product. There are two types of glucose: - DE40: for confectionery: it prevents moisture from getting inside the product - DE60: for ganaches: it keeps the moisture inside the product and helps maintain a creamy texture. Emulsifying with an immersion blender binds the fat and dry ingredients together so that they don't separate over time, resulting in a smooth, shiny ganache. Otherwise, the ganache would end up having a grainy texture. The ideal temperature for the ganache before being poured into the frame depends on the type of chocolate: - dark chocolate ganache: 34° C - milk chocolate ganache: 31° C - white chocolate ganache: 29-30° C
    Melt the chocolate in 30 seconds increments in the microwave, and make sure to stir each time to avoid burning. Heating the invert sugar and glucose in the microwave beforehand is going to liquify them, making it easier to add them to the preparation. By combining the use of these 4 different sugars (sorbitol, glucose, dextrose and invert sugar), the texture of the ganache is improved and its shelf life extended: up to 6 weeks in total. Sorbitol is the most hygroscopic product (i.e. it retains water): it keeps the product moist and creamy. Dextrose has a lower sweetening power than sugar, so the sweetness index felt once tasted is lower. Invert sugar adds creaminess.
    It can be replaced by liquid honey. Glucose is a hygroscopic product. There are two types of glucose: - DE40: for confectionery: it prevents moisture from getting inside the product - DE60: for ganaches: it keeps the moisture inside the product and helps maintain a creamy texture. Emulsifying with an immersion blender binds the fat and dry ingredients together so that they don't separate over time, resulting in a smooth, shiny ganache. Otherwise, the ganache would end up having a grainy texture. The ideal temperature for the ganache before being poured into the frame depends on the type of chocolate: - dark chocolate ganache: 34° C - milk chocolate ganache: 31° C - white chocolate ganache: 29-30° C
    voila chef
    3. Cutting ganache squares 4:37
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Cutting a ganache
  • Ingredients:
    voila chef
    Completion:
    Using a paring knife, run the blade between the ganache and the inside of the frame, along all 4 sides. Remove the frame. Place the ganache on a chopping board. Using a ruler and a paring knife, cut 2 cm strips, then repeat this step and cut 2 cm strips in the other direction to create 2 x 2 cm squares. Store in a dry place at around 17° C.
    Using a paring knife, run the blade between the ganache and the inside of the frame, along all 4 sides. Remove the frame. Place the ganache on a chopping board. Using a ruler and a paring knife, cut 2 cm strips, then repeat this step and cut 2 cm strips in the other direction to create 2 x 2 cm squares. Store in a dry place at around 17° C.
    voila chef
    Chef's Tips :
    To make cutting easier, you can use an adjustable dough divider (wheel) or a pastry guitar (a professional device fitted with wires in a grid pattern) for a clean, even cut.
    To make cutting easier, you can use an adjustable dough divider (wheel) or a pastry guitar (a professional device fitted with wires in a grid pattern) for a clean, even cut.
    voila chef
    4. Tempering milk chocolate 7:01
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • Ingredients:
    450 g Milk chocolate 41%
    450 g Milk chocolate 41%
    voila chef
    Completion:
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Chef's Tips :
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    voila chef
    5. Coating the ganache squares 8:45
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Coating with chocolate
  • Decorating with a fork
  • Creating a chocolate decoration
  • Ingredients:
    41% milk chocolate tempered at 29° C
    41% milk chocolate tempered at 29° C
    voila chef
    Completion:
    Take the ganache squares and the milk chocolate, tempered to 29-30° C. Using a 3-pronged chocolate fork, dip the entire sweet into the melted chocolate. Then, using a maryse, remove the excess chocolate by scraping the top of the square, then gently tap the fork on the edge of the maryse. Carefully place on a silicone baking sheet. Use the prongs of the fork to mark the top of the sweet to decorate it: press the fork gently flat against the top of the sweet several times, then pull the fork in the direction of the prongs to make three marks. Leave to crystallize at room temperature for 15-20 minutes. And VOILA CHEF, enjoy!
    Take the ganache squares and the milk chocolate, tempered to 29-30° C. Using a 3-pronged chocolate fork, dip the entire sweet into the melted chocolate. Then, using a maryse, remove the excess chocolate by scraping the top of the square, then gently tap the fork on the edge of the maryse. Carefully place on a silicone baking sheet. Use the prongs of the fork to mark the top of the sweet to decorate it: press the fork gently flat against the top of the sweet several times, then pull the fork in the direction of the prongs to make three marks. Leave to crystallize at room temperature for 15-20 minutes. And VOILA CHEF, enjoy!
    voila chef
    Chef's Tips :
    When coating, you need to work quickly as the chocolate sets quickly. Reheat the chocolate for a few seconds in the microwave to get the temperature back to 29-30° C, if necessary. Scrape the side of the mixing bowl and stir regularly to bring all the chocolate to the same temperature. The Chef uses a large quantity of chocolate compared to the quantity needed because it is difficult to temper a small quantity of chocolate, and it is much easier to coat a sweet using a large mass of chocolate. Once used, the leftover tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used. The sweets will keep for 6 weeks in a dry place at around 17-19° C.
    When coating, you need to work quickly as the chocolate sets quickly. Reheat the chocolate for a few seconds in the microwave to get the temperature back to 29-30° C, if necessary. Scrape the side of the mixing bowl and stir regularly to bring all the chocolate to the same temperature. The Chef uses a large quantity of chocolate compared to the quantity needed because it is difficult to temper a small quantity of chocolate, and it is much easier to coat a sweet using a large mass of chocolate. Once used, the leftover tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used. The sweets will keep for 6 weeks in a dry place at around 17-19° C.
    voila chef
    And VOILA CHEF, it's your turn now!
    1. Coating the rhodoid sheet with chocolate 4:19
    TECHNIQUES TAUGHT:
    Ingredients:
    100 g dark chocolate 70%
    100 g dark chocolate 70%
    voila chef
    Preparation:
    Melt the dark chocolate in 30 seconds increments in the microwave; make sure to stir regularly with a maryse, until the texture is homogeneous and the chocolate reaches a temperature of 35° C. Using a brush, apply water to the back of a flat baking sheet and place the rhodoid sheet on top.
    Make sure the sheet sticks properly to the plate and, using a triangular spatula, remove any air bubbles that you may come across. Pour a small quantity of chocolate on top of the baking sheet and use the angled spatula to spread it evenly over the entire surface. Place a 1 cm thick frame on top, making sure the whole area is covered with chocolate. Press firmly to secure. Using a triangular spatula, remove the excess chocolate from the outside of the frame. Leave the chocolate to crystallize at room temperature.
    Melt the dark chocolate in 30 seconds increments in the microwave; make sure to stir regularly with a maryse, until the texture is homogeneous and the chocolate reaches a temperature of 35° C. Using a brush, apply water to the back of a flat baking sheet and place the rhodoid sheet on top.
    Make sure the sheet sticks properly to the plate and, using a triangular spatula, remove any air bubbles that you may come across. Pour a small quantity of chocolate on top of the baking sheet and use the angled spatula to spread it evenly over the entire surface. Place a 1 cm thick frame on top, making sure the whole area is covered with chocolate. Press firmly to secure. Using a triangular spatula, remove the excess chocolate from the outside of the frame. Leave the chocolate to crystallize at room temperature.
    voila chef
    Tips from the Chef:
    Spreading a thin layer of melted chocolate over a rhodoid sheet before pouring the ganache makes it waterproof and prevents it from sticking once coated. This method is called “chablonner” (coating with a thin layer of chocolate), and the chocolate-covered sheet is called a “chablon” (stencil). The layer of chocolate should be of equal thickness. Affixing the pastry frame to the chocolate secures the frame and prevents the ganache from leaking once poured.
    Spreading a thin layer of melted chocolate over a rhodoid sheet before pouring the ganache makes it waterproof and prevents it from sticking once coated. This method is called “chablonner” (coating with a thin layer of chocolate), and the chocolate-covered sheet is called a “chablon” (stencil). The layer of chocolate should be of equal thickness. Affixing the pastry frame to the chocolate secures the frame and prevents the ganache from leaking once poured.
    voila chef
    2. Dark chocolate and roasted vanilla ganache 15:16
    TECHNIQUES TAUGHT:
    Ingredients:
    408 g dark chocolate 70% 51 g skim milk 212 g whole liquid cream 29 g fat-free milk powder 35 g sorbitol 49 g glucose 49 g dextrose 20 g invert sugar 39 g tourage butter 2 vanilla pods
    408 g dark chocolate 70% 51 g skim milk 212 g whole liquid cream 29 g fat-free milk powder 35 g sorbitol 49 g glucose 49 g dextrose 20 g invert sugar 39 g tourage butter 2 vanilla pods
    voila chef
    Preparation:
    Preparing the roasted vanilla powder : Place the vanilla pods in a ventilated oven and roast at 150° C for 50 minutes. Leave to cool to room temperature in a dry place. Using a mixer, blend until a powder texture is achieved. Preparing the ganache : Pour the milk and cream into a saucepan over medium heat and heat to 60° C. Add the roasted vanilla powder. Strain the contents of the pan and leave to infuse for 15 minutes. At the same time, melt the dark chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until the texture is smooth and the chocolate reaches a temperature between 35° C and 40° C. Strain the infusion through a chinois sieve into a mixing bowl and collect as much of the liquid and vanilla as possible. Add the dextrose, sorbitol, milk powder, invert sugar and glucose. Mix everything together with a maryse until smooth. When the mixture reaches a temperature of about 40° C, pour the chocolate over it. Blend with an immersion blender to create an emulsion. The temperature should be around 37° C. Add the cold butter and blend again until smooth. The ganache must be at a temperature of 34° C. Then pour it into the frame, over the chablon. Smooth with a ruler against the edges of the frame and remove the excess all around. Leave to crystallize in the refrigerator at + 4° C for 15 minutes, then at room temperature for 12 hours.
    Preparing the roasted vanilla powder : Place the vanilla pods in a ventilated oven and roast at 150° C for 50 minutes. Leave to cool to room temperature in a dry place. Using a mixer, blend until a powder texture is achieved. Preparing the ganache : Pour the milk and cream into a saucepan over medium heat and heat to 60° C. Add the roasted vanilla powder. Strain the contents of the pan and leave to infuse for 15 minutes. At the same time, melt the dark chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until the texture is smooth and the chocolate reaches a temperature between 35° C and 40° C. Strain the infusion through a chinois sieve into a mixing bowl and collect as much of the liquid and vanilla as possible. Add the dextrose, sorbitol, milk powder, invert sugar and glucose. Mix everything together with a maryse until smooth. When the mixture reaches a temperature of about 40° C, pour the chocolate over it. Blend with an immersion blender to create an emulsion. The temperature should be around 37° C. Add the cold butter and blend again until smooth. The ganache must be at a temperature of 34° C. Then pour it into the frame, over the chablon. Smooth with a ruler against the edges of the frame and remove the excess all around. Leave to crystallize in the refrigerator at + 4° C for 15 minutes, then at room temperature for 12 hours.
    voila chef
    Tips from the Chef:
    Melt the chocolate in 30 seconds increments in the microwave, and make sure to stir each time to avoid burning. Heating the invert sugar and glucose in the microwave beforehand is going to liquify them, making it easier to add them to the preparation. By combining the use of these 4 different sugars (sorbitol, glucose, dextrose and invert sugar), the texture of the ganache is improved and its shelf life extended: up to 6 weeks in total. Sorbitol is the most hygroscopic product (i.e. it retains water): it keeps the product moist and creamy. Dextrose has a lower sweetening power than sugar, so the sweetness index felt once tasted is lower. Invert sugar adds creaminess.
    It can be replaced by liquid honey. Glucose is a hygroscopic product. There are two types of glucose: - DE40: for confectionery: it prevents moisture from getting inside the product - DE60: for ganaches: it keeps the moisture inside the product and helps maintain a creamy texture. Emulsifying with an immersion blender binds the fat and dry ingredients together so that they don't separate over time, resulting in a smooth, shiny ganache. Otherwise, the ganache would end up having a grainy texture. The ideal temperature for the ganache before being poured into the frame depends on the type of chocolate: - dark chocolate ganache: 34° C - milk chocolate ganache: 31° C - white chocolate ganache: 29-30° C
    Melt the chocolate in 30 seconds increments in the microwave, and make sure to stir each time to avoid burning. Heating the invert sugar and glucose in the microwave beforehand is going to liquify them, making it easier to add them to the preparation. By combining the use of these 4 different sugars (sorbitol, glucose, dextrose and invert sugar), the texture of the ganache is improved and its shelf life extended: up to 6 weeks in total. Sorbitol is the most hygroscopic product (i.e. it retains water): it keeps the product moist and creamy. Dextrose has a lower sweetening power than sugar, so the sweetness index felt once tasted is lower. Invert sugar adds creaminess.
    It can be replaced by liquid honey. Glucose is a hygroscopic product. There are two types of glucose: - DE40: for confectionery: it prevents moisture from getting inside the product - DE60: for ganaches: it keeps the moisture inside the product and helps maintain a creamy texture. Emulsifying with an immersion blender binds the fat and dry ingredients together so that they don't separate over time, resulting in a smooth, shiny ganache. Otherwise, the ganache would end up having a grainy texture. The ideal temperature for the ganache before being poured into the frame depends on the type of chocolate: - dark chocolate ganache: 34° C - milk chocolate ganache: 31° C - white chocolate ganache: 29-30° C
    voila chef
    3. Cutting ganache squares 4:37
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Using a paring knife, run the blade between the ganache and the inside of the frame, along all 4 sides. Remove the frame. Place the ganache on a chopping board. Using a ruler and a paring knife, cut 2 cm strips, then repeat this step and cut 2 cm strips in the other direction to create 2 x 2 cm squares. Store in a dry place at around 17° C.
    Using a paring knife, run the blade between the ganache and the inside of the frame, along all 4 sides. Remove the frame. Place the ganache on a chopping board. Using a ruler and a paring knife, cut 2 cm strips, then repeat this step and cut 2 cm strips in the other direction to create 2 x 2 cm squares. Store in a dry place at around 17° C.
    voila chef
    Tips from the Chef:
    To make cutting easier, you can use an adjustable dough divider (wheel) or a pastry guitar (a professional device fitted with wires in a grid pattern) for a clean, even cut.
    To make cutting easier, you can use an adjustable dough divider (wheel) or a pastry guitar (a professional device fitted with wires in a grid pattern) for a clean, even cut.
    voila chef
    4. Tempering milk chocolate 7:01
    TECHNIQUES TAUGHT:
    Ingredients:
    450 g Milk chocolate 41%
    450 g Milk chocolate 41%
    voila chef
    Preparation:
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Tips from the Chef:
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
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    5. Coating the ganache squares 8:45
    TECHNIQUES TAUGHT:
    Ingredients:
    41% milk chocolate tempered at 29° C
    41% milk chocolate tempered at 29° C
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    Preparation:
    Take the ganache squares and the milk chocolate, tempered to 29-30° C. Using a 3-pronged chocolate fork, dip the entire sweet into the melted chocolate. Then, using a maryse, remove the excess chocolate by scraping the top of the square, then gently tap the fork on the edge of the maryse. Carefully place on a silicone baking sheet. Use the prongs of the fork to mark the top of the sweet to decorate it: press the fork gently flat against the top of the sweet several times, then pull the fork in the direction of the prongs to make three marks. Leave to crystallize at room temperature for 15-20 minutes. And VOILA CHEF, enjoy!
    Take the ganache squares and the milk chocolate, tempered to 29-30° C. Using a 3-pronged chocolate fork, dip the entire sweet into the melted chocolate. Then, using a maryse, remove the excess chocolate by scraping the top of the square, then gently tap the fork on the edge of the maryse. Carefully place on a silicone baking sheet. Use the prongs of the fork to mark the top of the sweet to decorate it: press the fork gently flat against the top of the sweet several times, then pull the fork in the direction of the prongs to make three marks. Leave to crystallize at room temperature for 15-20 minutes. And VOILA CHEF, enjoy!
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    Tips from the Chef:
    When coating, you need to work quickly as the chocolate sets quickly. Reheat the chocolate for a few seconds in the microwave to get the temperature back to 29-30° C, if necessary. Scrape the side of the mixing bowl and stir regularly to bring all the chocolate to the same temperature. The Chef uses a large quantity of chocolate compared to the quantity needed because it is difficult to temper a small quantity of chocolate, and it is much easier to coat a sweet using a large mass of chocolate. Once used, the leftover tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used. The sweets will keep for 6 weeks in a dry place at around 17-19° C.
    When coating, you need to work quickly as the chocolate sets quickly. Reheat the chocolate for a few seconds in the microwave to get the temperature back to 29-30° C, if necessary. Scrape the side of the mixing bowl and stir regularly to bring all the chocolate to the same temperature. The Chef uses a large quantity of chocolate compared to the quantity needed because it is difficult to temper a small quantity of chocolate, and it is much easier to coat a sweet using a large mass of chocolate. Once used, the leftover tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will need to be tempered again before it can be used. The sweets will keep for 6 weeks in a dry place at around 17-19° C.
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    And VOILA CHEF, it's your turn now!
    technical terms explained
    FIND THE DEFINITION OF TECHNICAL TERMS
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