1 1/4 pounds Milk chocolate couverture, finely chopped
1 ounce Glucose or corn syrup
10 ounces Granulated sugar
7 fluid ounces Heavy cream
1 Vanilla bean, split length wise
2 ounces Unsalted butter, soft at room temperature
3 pounds Milk chocolate couverture, tempered for dipping
Yield: 144 Candies
1. Place the chopped couverture in a large bowl. Set aside.
2. In a non-reactive saucepan bring the glucose or corn syrup to a boil. Add the sugar gradually and stir until it reaches an amber caramel.
3. While the sugar cooks, boil the heavy cream with the split vanilla bean and whisk to release the seeds.
4. Deglaze the caramel with the boiling heavy cream. Bring the mixture to a full boil and remove from heat. Remove the vanilla bean.
5. Add the caramel cream to the chopped couverture in 5 increments, stirring after each addition with a rubber spatula to form an emulsion. Add the soft butter.
6. Pour the ganache into a candy frame or between candy rulers spaced to form a 12 inch (30 centimeter) square 1/2 inch (13 millimeters) thick. Let the ganache set.
7. Spread a very thin layer of tempered couverture over the ganache.
8. Cut the ganache into 1-inch (2.5 centimeter) squares.
9. Dip in tempered milk chocolate couverture and imprint a diagonal line using a dipping fork.
Notes: Method: Dipped
1 ounce Glucose or corn syrup
10 ounces Granulated sugar
7 fluid ounces Heavy cream
1 Vanilla bean, split length wise
2 ounces Unsalted butter, soft at room temperature
3 pounds Milk chocolate couverture, tempered for dipping
Yield: 144 Candies
1. Place the chopped couverture in a large bowl. Set aside.
2. In a non-reactive saucepan bring the glucose or corn syrup to a boil. Add the sugar gradually and stir until it reaches an amber caramel.
3. While the sugar cooks, boil the heavy cream with the split vanilla bean and whisk to release the seeds.
4. Deglaze the caramel with the boiling heavy cream. Bring the mixture to a full boil and remove from heat. Remove the vanilla bean.
5. Add the caramel cream to the chopped couverture in 5 increments, stirring after each addition with a rubber spatula to form an emulsion. Add the soft butter.
6. Pour the ganache into a candy frame or between candy rulers spaced to form a 12 inch (30 centimeter) square 1/2 inch (13 millimeters) thick. Let the ganache set.
7. Spread a very thin layer of tempered couverture over the ganache.
8. Cut the ganache into 1-inch (2.5 centimeter) squares.
9. Dip in tempered milk chocolate couverture and imprint a diagonal line using a dipping fork.
Notes: Method: Dipped
