Zephyr Caramel & Champagne Heart
Ingredients
- 120g Cream (SCM280P)
- 15g Invert Sugar (SCA107)
- 15g Glucose (SCA118)
- 250g Zephyr Caramel (SCC137)
- 30g Butter
- 100g Stock Syrup (50g Water/50g Sugar)
- 8g Ultratex (SCA136A)
- Marc de Champagne
- 150g Callebaut W2 (SCC520) (Casting)
- Rosy Red Tourmaline Coloured Cocoa Butter
- Valentine's Transfer Sheet
Method
These heart-shaped, champagne and caramel ganache filled chocolates will tempt your customers this Valentines Day! Bringing together two of the most classic, romantic gifts - champagne and chocolate - a heart-shaped box of these delicious bonbons would be enough to melt anyone's heart!
How to Make Zephyr Caramel & Champagne Heart Chocolates:
Marc de Champagne Gel
- Bring the stock syrup (50ml water : 50g sugar) to the boil.
- Once boiling, remove from the heat and pour into the bowl of a stand mixer.
- Add the Ultratex and Marc de Champagne, and whip with the whisk attachment until the desired 'gel-like' consistency is achieved.
Zephyr Caramel Ganache
- Bring the cream (or cream alternative), glucose and invert sugar to the boil.
- Once boiling, remove from the heat, allow to cool to around 80*C.
- In a bowl, combine the Cacao Barry Zephyr caramel flavoured white chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender.
- Cool to 35*C before filling the moulds.
Composition
- Spray the mould with Rosy Red Tourmaline cocoa butter.
- Cast the mould with Callebaut W2 white couverture chocolate.
- Pipe the gel into the mould until approximately half-full, followed by the ganache, leaving a 2mm gap for the base.
- Cap the chocolates with white chocolate and a transfer sheet. We like Kisses, or Hearts of Love, for that extra romantic finishing touch!
Enjoyed this recipe? Give it a fruity twist next time, swap the caramel flavoured chocolate for Callebaut Strawberry Flavoured White Chocolate!
Approximate costs
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Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache. It has a smooth, bal...
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Invert Sugar and Invertin
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SCA107
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with 38 Dextrose Equivalent
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Keylink
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(Duty paid of £4.31 per 250ml)
SCL402P
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Easymelt Chips; Minimum Cocoa Solids 28%
SCC1520
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Roxy & Rich
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