Cocoa and Caramel ‘Snowball’

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Carbon Black Caramel Insert

Bahan

90g Granulated Sugar
35g Unsalted Butter
275g Cream 35% (Warm)
20g deZaan Carbon Black Cocoa Powder

Cara Buat

Begin by caramelizing the sugar and unsalted butter on medium heat until golden brown.
Pour in the warm cream immediately and whisk to combine. Allow to ‘cook out’, ensuring the sugar has fully dissolved before removing from the heat.
Add the cocoa powder and use a hand blender to emulsify before transferring it into a piping, filling the desired mold, and freezing until firm.

Part 2: Terra Rossa Cremeux

Bahan

200ml Whole Milk
100g Egg Yolks
120g Granulated Sugar
100g deZaan Stellar Cocoa Butter Drops
70g- deZaan Terra Rossa Cocoa Powder
300g Cream 35% (cold)
25g Desiccated Coconut

Cara Buat

Combine and heat the milk, egg yolks, and sugar until thickened.
Pour the thickened mixture over the cocoa butter drops and cocoa powder and use a hand blender to combine.
Add the cream and process with the blender again to incorporate.
Fold through the desiccated coconut before transferring it into a piping bag ready to use as described in the assembly section below.

Part 3: Coconut Whipped Ganache

Bahan

250g Coconut Milk
130g White Chocolate
2 Sheets of Gelatin (softened)
250g Cream 35% (cold)

Cara Buat

Place the softened gelatin sheets in a jug with the chocolate and reserve.
Heat the coconut milk until simmering before pouring over the contents in the jug. Use an immersion blender to make it smooth.
Pour in the cold cream and process again to combine before allowing to cool in the refrigerator ready for whipping to soft peaks when ready to use.

Part 4: White Velvet Spray

Bahan

250g deZaan Stellar Cocoa Butter drops
150g White Chocolate
White coloring

Cara Buat

Heat the cocoa butter drops until all dissolved and reaches a temperature of 55°C/131°F.
Remove from the heat and stir through both the chocolate and coloring to dissolve whilst cooling.
Allow to cool to 30°C/86°F before passing through a sieve and into a spray gun ready to use.

Part 5: 50/50 Base Coating

Bahan

200g deZaan Stellar Cocoa Butter Drops
200g White Chocolate

Cara Buat

Heat the cocoa butter drops until all dissolved and reaches a temperature of 55°C/131°F.
Remove from the heat and stir through the chocolate until dissolved.
Allow to cool to 30°C/86°F before passing through a sieve and dipping the spheres into the coating.

Part 6: Assembly

Cara Buat

Fill ½ of a sphere mold with Terra Rossa cremeux
Once the caramel inserts have been set, remove from the mold. Add to the Terra Rossa cremeux.
Place the second part of the mold and fill the rest of the mold with Terra Rossa cremeux. Freeze until set.
Whip the coconut ganache to soft peaks and pipe into a slightly larger mold.
Place the frozen cremeux/caramel insert into the coconut ganache.
Close the mold and fill to the edge with the coconut ganache. Freeze until set.
Once frozen, dip each sphere into the 50/50 base coating.
To finish, drizzle with a plain white glaze over one side and sprinkle desiccated coconut and edible gold leaf.
Allow to defrost for 2 hours before serving.

RESEP LAINNYA DENGAN Terra Rossa

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