FOOD ❘ FERRANDI CHOCOLATE
CAPPUCCINO
MOULDED BONBONS
Makes 56 | Active time: 1 hour | Infusing time: 5 minutes | Setting time: 12 hours | Storage: Up to 1 month in an airtight container (preferably at 60°F–64°F/16°C–18°C)
EQUIPMENT
Instant-read thermometer Food-grade paintbrush
2 silicone half-sphere moulds, 1¼in (3cm) diameter
Immersion blender Disposable pastry bag Triangular spatula
INGREDIENTS Chocolate shells
7oz (200g) milk couverture chocolate, 40% cacao, chopped
1¾oz (50g) black-coloured cocoa butter
Cappuccino ganache 2
/3 /3 cup (160ml) heavy whipping cream
1½oz (40g) invert sugar 1
cup (20g) coffee beans
5 tsp (6g) instant coffee granules 14oz (400g) milk couverture chocolate, 40% cacao, chopped
4 tbsp (2¼oz/65g) butter, diced
1 Making the chocolate shells Temper the couverture chocolate. Melt the black cocoa butter to 86°F (30°C) in a saucepan over low heat. Using the paintbrush, paint attractive designs inside the moulds with the cocoa butter. Let this set for several minutes, then pour the tempered chocolate into the moulds to make the shells. Save the excess chocolate for finishing the bonbons. 2 Making the cappuccino ganache In a saucepan, bring the cream to a boil with the invert sugar, coffee beans and instant coffee granules. Remove from the heat and let this infuse for five minutes. Strain the cream through a fine-mesh sieve, return it to the saucepan and bring to the boil. Carefully pour the hot cream over the milk couverture chocolate in a heatproof bowl. Whisk to make a smooth ganache. When the ganache cools to 95°F (35°C), add the butter. Process with the immersion blender to ensure all the chocolate has melted and the ganache is smooth. Let it cool to 82°F (28°C), spoon it into the pastry bag and snip off the tip. Pipe ganache into the chocolate shells, filling them to within 1.5mm of the top. Allow them to set for 12 hours. 3 Finishing the bonbons When the ganache has set, re-temper the chocolate left over from making the shells and pour it over the ganache to seal the bonbons. Using the triangular scraper, remove the excess chocolate. Allow this to set before taking the bonbons out of the mould.
70 ❘ FRANCE TODAY Apr/May 2020
TABLE METHOD Active time: 25 minutes
EQUIPMENT
Instant-read thermometer Marble slab Offset spatula Scraper
INGREDIENTS Dark, milk, or white couverture chocolate
1 Chop the chocolate and place in a heatproof bowl over a saucepan of barely simmering water (bain-marie). Stir until melted, 122°F (50°C) for dark chocolate and 113°F (45°C) for milk and white chocolate. Once melted, pour two-thirds onto a clean, dry marble slab to cool. 2 Using the offset spatula and scraper, work the chocolate from the outside toward the centre. 3 Spread out the chocolate again and repeat the process to cool it down. 4 When the temperature reaches 82°F–84°F (28°C–29°C) for dark chocolate, 81°F–82°F (27°C–28°C) for milk, and 79°F–81°F (26°C–27°C) for white, it needs to be raised again. 5 Gradually stir the melted chocolate back into the bowl containing the remaining warm
TEMPERING CHOCOLATE TECHNIQUES
WATER BATH METHOD Active time: 25 minutes
EQUIPMENT
Instant-read thermometer INGREDIENTS
Dark, milk, or white couverture chocolate
1 Chop the chocolate and place in a heatproof bowl over a saucepan of barely simmering water (bain-marie). Stir until melted, 122°F (50°C) for dark chocolate, and 113°F (45°C) for milk and white. 2 When the chocolate has melted, stand the bowl in a larger bowl filled with ice cubes and water. Stir to lower the temperature of the chocolate. 3 Cool dark chocolate to 82°F–84°F (28°C–29°C), milk to 81°F–82°F (27°C–28°C) and white to 79°F–81°F (26°C–27°C). Put the bowl back over the pan and raise the temperature to 88°F–90°F (31°C–32°C) for dark, 84°F–86°F (29°C–30°C) for milk and 82°F–84°F (28°C–29°C) for white.
EQUIPMENT
Instant-read thermometer INGREDIENTS
Dark, milk, or white couverture chocolate, roughly chopped
1 Place two-thirds of the chocolate in a heatproof bowl over a saucepan of barely simmering water (bain-marie). Using a heatproof spatula, stir until evenly melted and the temperature reaches 122°F (50°C) for dark chocolate and 113°F (45°C) for milk and white. 2 Remove the bowl from the saucepan. Finely chop the remaining chocolate and add it to the melted chocolate. 3 Stir with a spatula until smooth and well blended. Cool dark chocolate to 82°F (28°C), milk to 81°F–82°F (27°C–28°C) and white to 79°F (26°C). 4 Place the bowl back over the saucepan of barely simmering water and leave until the temperature reaches 88°F–90°F (31°C–32°C) for dark chocolate, 84°F–86°F (29°C–30°C) for milk and 82°F–84°F (28°C–29°C) for white.
MILK CHOCOLATE GANACHE Makes about 10oz (300g) | Active time: 15 minutes | Cooking time: 5 minutes | Storage: Up to 2 days in the refrigerator
EQUIPMENT
Instant-read thermometer Immersion blender
INGREDIENTS 7oz (200g) milk couverture chocolate,
35% cacao, chopped 2
/3 1/3
cup (150ml) heavy whipping cream oz (10g) invert sugar
1 To make the milk chocolate ganache, melt and heat the chocolate to 95°F (35°C) in a bowl over a saucepan of barely simmering water (bain-marie). In another saucepan, heat the cream and invert sugar to 95°F (35°C). 2 Carefully pour the cream over the melted chocolate, whisking constantly. 3 Continue whisking to make a very smooth ganache.
chocolate until the temperature reaches 88°F–90°F (31°C–32°C) for dark, 84°F–86°F (29°C–30°C) for milk and 82°F–84°F (28°C–29°C) for white.
SEEDING METHOD Active time: 20 minutes
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