7 fluid ounces Heavy cream
2 ounces Ginger, finely chopped
1 tablespoon Lime zest, grated
10 ounces Granulated sugar
4 1/2 ounces Unsalted butter
4 ounces Glucose or corn syrup
3 pounds Chocolate couverture, tempered
Yield: 56 Candies
1. Boil the heavy cream in a non-reactive saucepan. Add the ginger and lime zest, and infuse the cream for 20 minutes then strain. Discard the zest and keep the cream warm.
2. Stir the sugar over medium high heat in a large saucepan using a whisk until a golden caramel is obtained. Remove the caramel from the heat and add the butter.
3. Slowly pour the infused cream in the caramel whisking constantly. Bring the cream back to a boil and cook until no lumps of caramel remain.
4. Remove from heat and add the glucose or corn syrup. Cool the filling to at least 70°F (21°C) before molding the chocolates.
5. Coat the chocolate molds with tempered chocolate couverture of choice.
6. Place the filling into plastic squeeze bottle or pastry bag fitted with a small plain tip. Fill the shells to within 1/16 inch (2 millimeters) from the edge.
7. Carefully cover with tempered couverture to seal. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
2 ounces Ginger, finely chopped
1 tablespoon Lime zest, grated
10 ounces Granulated sugar
4 1/2 ounces Unsalted butter
4 ounces Glucose or corn syrup
3 pounds Chocolate couverture, tempered
Yield: 56 Candies
1. Boil the heavy cream in a non-reactive saucepan. Add the ginger and lime zest, and infuse the cream for 20 minutes then strain. Discard the zest and keep the cream warm.
2. Stir the sugar over medium high heat in a large saucepan using a whisk until a golden caramel is obtained. Remove the caramel from the heat and add the butter.
3. Slowly pour the infused cream in the caramel whisking constantly. Bring the cream back to a boil and cook until no lumps of caramel remain.
4. Remove from heat and add the glucose or corn syrup. Cool the filling to at least 70°F (21°C) before molding the chocolates.
5. Coat the chocolate molds with tempered chocolate couverture of choice.
6. Place the filling into plastic squeeze bottle or pastry bag fitted with a small plain tip. Fill the shells to within 1/16 inch (2 millimeters) from the edge.
7. Carefully cover with tempered couverture to seal. Chill the chocolates in a cool area until set then unmold.
Notes: Method: Molded
Last edited by a moderator: