Global Pacific Recipes

Recipes

Recipe Category

Classique 41% Milk Chocolate Ganache

(Milk Chocolate Ganache using Beryl's Gourmet 41% Milk Chocolate Couverture)

Ingredient Quantity (g/ml)
Dairy Cream / Whipping Cream (35% Milkfat)400
Glucose Syrup60
Vanilla Paste/Essence/Vanilla Pod15
Milk Couverture 41%(Beryl's Gourmet)700
Unsalted Butter (soft)50
For Dusting: Cocoa Powder 30
                    Snow Sugar / Icing Sugar 20
Directions

1. Melt Chocolate to 40°C.

2. Meanwhile, combine the cream, glucose and vanilla into a pot and heat to 50°C.

3. Pour into the chocolate and bring the temperature to 32°C.

4. Line the tray with silicon paper, place the frame and pour mixture over, sprinkle with cocoa powder. (Frame size and height 200 x 300 x 15mm)

5. Allow to set in the fridge for few hours, place another paper on top and turn up-side down.

6. Sprinkle with cocoa powder on top, cut into required shapes and sizes (25x25mm), finally sprinkle again with mixture of cocoa powder and snow sugar, place each into Petit Pan cups.

Notes

1. When heating the cream, glucose and vanilla, never boil the ingredients.

2. Allow to firm up before cutting.

3. It is recommended to serve when its sit in room temperature for at least an hour.

Crunchy Praline

(A combination of Beryl's Gourmet 41% Milk Couverture, Nougat Paste Filling Wafer Flakes or Feuilletine Flakes)

Ingredient Quantity (g/ml)
Milk Couverture 41% (Beryl's Gourmet)250
Nougat Paste Filling (Beryl's Gourmet)400
Wafer Flakes/Barquillos or Feuilletine, crushed100
Directions

1. Prepare the chocolate moulds.

2. Melt the chocolate to 45°C.

3. Combine with nougat paste filling.

4. Add the crushed wafer flakes, stir completely.

5. Cool the mixture to a maximum of 32°C.

6. Pipe or deposit the mixture into the chocolate shell.

7. Allow to set, then cover or seal the top.

Note

The filling can be firm-up by adding 10% of milk chocolate, and can also be use a "Slab", or can be cut.

Ghana Prestige

(Beryl's Gourmet 62% Dark Couverture Truffles, enrobe in 52% Dark Couverture)

Ingredient Quantity (g/ml)
Dairy Cream / Whipping Cream (35% Milkfat)500
Glucose Syrup200
Vanilla Paste/Essence/Vanilla Pod15
Dark Couverture 62%(Beryl's Gourmet)750
For Enrobing: Dark Couverture 62% (Beryl's Gourmet)300
Directions

1. Simmer or heat cream, glucose and vanilla paste or scraped vanilla seeds to 50°C.

2. Meanwhile, melt chocolate, combine with the simmered liquid ingredients.

3. Bring the temperature down to 32°C to 35°C, by stirring the mixture over cold water.

4. Pour the "Ganache" mixture into a lined frame.

5. Allow to set in refrigerator for 10 - 20 minutes, when it firms spread a very thin layer of tempered dark chocolate on top.

6. Allow to set, turn it up-side down then cut into 25x25mm.

7. Enrobed or coat with tempered 52% dark chocolate.

8. Brush the top with gold powder (optional).

Note

Before enrobing, make sure the cut Ganache are firm enough not to lose the shape during enrobing.

Bicol Express Chocolate Truffles

(Dark Couverture Ganache flavoured with infused fresh Chili)

Ingredient Quantity (g/ml)
Dairy Cream / Whipping Cream (35% Milkfat)500
Glucose Syrup50
Caster Sugar30
Small Chili (fresh), Siling Labuyo
-cut into small pieces
25 pieces
Dark Couverture 62%(Beryl's Gourmet)600
Unsalted Butter,softened75
For Enrobing: Dark Couverture 52% (Beryl's Gourmet)300
Directions

1. Simmer cream, glucose and sugar and cut chili, infuse for 5 minutes and "strain", to remove the chili.

2. Meanwhile, melt chocolate, combine with the simmered ingredients.

3. Bring the temperature down to 32°C to 35°C, by stirring the mixture over cold water.

4. Pour the "Ganache" mixture into a lined frame.

5. Allow to set in refrigerator for 10 - 20 minutes, when it firms spread a very thin layer of tempered dark chocolate on top.

6. Allow to set, turn it up-side down then cut into 25x25mm.

7. Enrobed or coat with tempered 52% dark chocolate.

8. Stick the Transfer sheets while the chocolate is still wet. (Optional)

Note

Before enrobing, make sure the cut Ganache are firm enough not to lose the shape during enrobing.