Chocolates
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Chocolatology
ChocolatesBonbons, Chocolate Pralines and Chocolate Truffles
Bonbons, Truffles and Chocolate Pralines
Bonbon or bon-bons refers to any of several types of sweets, especially small candies enrobed in chocolate.
Chocolate Truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate, icing sugar, cocoa powder usually in a spherical, conical, or curved shape.
Chocolate Pralines are a molded chocolate candy with a ganache filling
How to make –First Temper Chocolate
When we receive chocolate from the manufacture bit is in temper. The cocoa butter crystals are proper alignment. As soon as we melt the chocolate it comes out of temper. We will need to put back in temper is we want those same physical characteristics we started with. This would be if we are making candy, using a mold or a showpiece
If you are baking, cooking or making mousse you do not temper chocolate.
Chocolate that is melted and not re-tempered will be soft, streaky in appearance and gritty in mouth-feel. This can always be melted down again and tempered or used for something else, such as baking.
Methods of TemperingMethod Procedure Best Use
EZ Melt chocolate to 125 degrees. Place bowl on ice and stir to 82 degrees. Test. Warm to 89-91 degrees working temperature. Test again
Small quantities1-2 lbs.
Seeding Melt 2/3 of desired amount of chocolate to 125 -degrees. Add 1/3 of remaining chocolate, cool and heat to the above temperatures-Test
Med. quantitiesLumps of un-melted chocolate
Tabling Melt 2/3 of desired amount of chocolate to 125 -degrees. Reserve other chocolate. Pour onto marble slab. Spread chocolate out and scrape into a mound, repeat to temp. is 82 degrees. Mix into reserved warm chocolate-Test
Large quantities.Need a largemarble slab, experience and timing
Beta 6 Crystals
Melt measured amount of chocolate to 125 degrees. Cool to 95 degrees add 1% beta crystals, stir let sit for 10 minutes. Test
Med. quantities.Takes a while to crystalize. Beta 6 crystals $$$
Next -Prepare Molds
1.Start with polycarbon chocolate molds, The mold must be CLEAN. Wash before using if necessary. Buff with a lint free towel. Place in a warm place until needed. Molds need to 80 degrees
2.Temper chocolate, invert mold so cavities are facing up.
3.Fill with tempered chocolate. Using the handle of a bench scrapper rap all sides of the mold to bring bubbles to the top and pop
Prepping Molds4. Invert mold, pour excess
chocolate back into the bowl of tempered chocolate
5.Use your bench scraper to clean off the mold of excess
chocolate.
6.Invert onto a parchment lined sheet pan and place in either a cooling cabinet
or refrigerator
7.Have you filling prepared. It must be liquid yet it can’t be warm. If it is
to warm it will take the chocolate out of temper and your chocolates will
not come out of the molds
Ganache Fillings- Cream Ganache
Product/Use Chocolate Ratio Chocolate to Cream
Chocolate Cream
Firm Ganache for slab pralines
Dark 2:1 1000g 500g
Milk 2.5:1 1000g 400g
White 2.5:1 1000g 400g
Medium Ganache for piped pralines
Dark 1.5:1 1000g 667g
Milk 2:1 1000g 500g
White 2:1 1000g 500g
Soft Ganache for molded pralines
Dark 1:1 1000g 1000g
Milk 1.5:1 1000g 667g
Butter Ganache Used in Europe, it is often made with liquors. Butter having less water
content then cream it is more shelf stable. Butter ganache is made by combining tempered chocolate with softened butter. The result is a quick setting ganache that increases the risk of separation if the chocolate and butter are not of similar temperatures. Butter needs to be between 85-90 degrees and can be whipped with a paddle to soften and aerate.
Product/Use Chocolate Ratio Chocolate to butter
Chocolate Soft Butter
Firm Ganache for slab pralines
Dark 2:1 1000g 500g
Milk 2.5:1 1000g 400g
White 2.5:1 1000g 400g
Medium Ganache for piped pralines
Dark 1.5:1 1000g 667g
Milk 2:1 1000g 500g
White 2:1 1000g 500g
Soft Ganache for molded pralines
Dark 1:1 1000g 1000g
Milk 1.5:1 1000g 667g
White 1.5:1 1000g 667g
Fruit and Vegetable Puree Ganaches Fruit and Vegetable puree ganaches can be substituted for all or part
of the cream. Since they do not contain fats, butter needs to be added to the tempered chocolate when puree is used. Follow butter ganache method to make ganache, after butter is incorporated add 85-90 degree puree, mix to combine
Product/Use
Chocolate Ratio Chocolate to puree and butter
Chocolate Puree Soft Butter
Firm Ganache for slabbed pralines
Dark 2:1 1000g 250g 250gMilk 2.5:1 1000g 200g 200gWhite 2.5:1 1000g 200g 200g
Medium Ganache for piped pralines
Dark 1.5:1 1000g 334g 333gMilk 2:1 1000g 250g 250gWhite 2:1 1000g 250g 250g
Soft Ganache for molded pralines
Dark 1:1 1000g 500g 500gMilk 1.5:1 1000g 334g 333gWhite 1.5:1 1000g 334g 333g
Source- Art of The Chocolatier, 2011-Notter
Filling Molds8.Fill 7/8 full, allow filling to “crust over” The ideal ratio for pralines and bonbons is 60:40, filling to chocolate
9.Spread a thin layer of tempered chocolate over the top of the
mold to seal the pralines
10. Scrape off excess, and return to cooling cabinet or refrigerator to set
thoroughly
Finally
10. If chocolate was, tempered correctly and the pralines or bonbons are made correctly they will pop right out of the molds
Enrobing with Chocolate
1. Temper Chocolate, place into a bowl
2. Stretch a piece of floral wire across the top of the
bowl and tape to the outside of the bowl .
3. Take item to be enrobed, rolled chocolate truffle or piece of slab
ganache and place ¾ the way on a dipping fork. Place into tempered
chocolate, gently cover with tempered chocolate
Almost doneLift it out of the tempered chocolate
using your dipping fork, the confection should be on half way on your confection
Raise just out of the chocolate and tap on the surface.
This will gently pull excess chocolate. If we hold the confection too high over the bowl this will introduce air into your chocolate and cool down your tempered chocolate
Stick the landingScrape the chocolate confection
bottom across the wirePlace on a silpat mat to set. The
groves in the mat will allow the excess chocolate not to pool at the base of the chocolate confection creating footing and will leave a neat professional looking confection.