9 fluid ounces Heavy cream
1 1/2 ounces Glucose or corn syrup
1/4 ounce Anise seed, finely chopped
18 ounces Semisweet couverture, finely chopped (1 lb. 2 oz.)
1 fluid ounce Sambuca or anise liqueur
70 disks Basic Nougatine
(70 disks, 1/16 inch thick, 3/4 inch in diameter)
3 pounds Bittersweet chocolate couverture, tempered for dipping
Yield: 70 Candies
1. Boil heavy cream and glucose or corn syrup in a non-reactive saucepan. Remove from heat and add the anise seeds. Cover with plastic film and steep for 20 minutes.
2. Strain the mixture and discard the seeds.
3. Melt the chopped chocolate until half of the mass is melted.
4. Reheat the infused heavy cream to 180°F (82°C) and pour into the half melted chocolate. Whisk until thoroughly combined.
5. Let the ganache cool to 80°F (26°C) and add the liqueur.
6. When the mixture starts to set, pipe 1/3 ounce (10 grams) spheres of ganache onto silicone mats or wax paper.
7. Place a nougatine disc flat on the center of each piped chocolate.
8. When chocolates have set, dip in tempered bittersweet chocolate couverture.
Notes: Method: Dipped
1 1/2 ounces Glucose or corn syrup
1/4 ounce Anise seed, finely chopped
18 ounces Semisweet couverture, finely chopped (1 lb. 2 oz.)
1 fluid ounce Sambuca or anise liqueur
70 disks Basic Nougatine
(70 disks, 1/16 inch thick, 3/4 inch in diameter)
3 pounds Bittersweet chocolate couverture, tempered for dipping
Yield: 70 Candies
1. Boil heavy cream and glucose or corn syrup in a non-reactive saucepan. Remove from heat and add the anise seeds. Cover with plastic film and steep for 20 minutes.
2. Strain the mixture and discard the seeds.
3. Melt the chopped chocolate until half of the mass is melted.
4. Reheat the infused heavy cream to 180°F (82°C) and pour into the half melted chocolate. Whisk until thoroughly combined.
5. Let the ganache cool to 80°F (26°C) and add the liqueur.
6. When the mixture starts to set, pipe 1/3 ounce (10 grams) spheres of ganache onto silicone mats or wax paper.
7. Place a nougatine disc flat on the center of each piped chocolate.
8. When chocolates have set, dip in tempered bittersweet chocolate couverture.
Notes: Method: Dipped