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    Lime - Keffir

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    lp23071970
    This document provides recipes and instructions for making lime bonbons with three components: 1. A lime ganache made by warming lime juice, sugars and butter then infusing lime zest and emulsifying with chocolate. 2. A keffir zephyr chocolate made by mixing tempered white chocolate with dried keffir lime leaf powder. 3. Chocolate shells made by spraying cocoa butter in varying colors and casting with milk chocolate. Technical tips are also included on how to recuperate a split ganache by applying heat and friction or, if unbalanced, adding hot water and blending.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lime - Keffir

    Uploaded by

    lp23071970
    112 views3 pages
    This document provides recipes and instructions for making lime bonbons with three components: 1. A lime ganache made by warming lime juice, sugars and butter then infusing lime zest and emulsifying with chocolate. 2. A keffir zephyr chocolate made by mixing tempered white chocolate with dried keffir lime leaf powder. 3. Chocolate shells made by spraying cocoa butter in varying colors and casting with milk chocolate. Technical tips are also included on how to recuperate a split ganache by applying heat and friction or, if unbalanced, adding hot water and blending.

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    This document provides recipes and instructions for making lime bonbons with three components: 1. A lime ganache made by warming lime juice, sugars and butter then infusing lime zest and emulsifying with chocolate. 2. A keffir zephyr chocolate made by mixing tempered white chocolate with dried keffir lime leaf powder. 3. Chocolate shells made by spraying cocoa butter in varying colors and casting with milk chocolate. Technical tips are also included on how to recuperate a split ganache by applying heat and friction or, if unbalanced, adding hot water and blending.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    112 views3 pages

    Lime - Keffir

    Uploaded by

    lp23071970
    This document provides recipes and instructions for making lime bonbons with three components: 1. A lime ganache made by warming lime juice, sugars and butter then infusing lime zest and emulsifying with chocolate. 2. A keffir zephyr chocolate made by mixing tempered white chocolate with dried keffir lime leaf powder. 3. Chocolate shells made by spraying cocoa butter in varying colors and casting with milk chocolate. Technical tips are also included on how to recuperate a split ganache by applying heat and friction or, if unbalanced, adding hot water and blending.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    T

    E
    C
    H
    N
    I
    C
    A
    L

    T
    I
    P
    S by Melissa
    Chocolatier Focus
    Lime - Keffir
    by Chef Melissa Coppel Yield: 80 Bonbons - 2 Mini Berlingot Molds
    photos by Paul Strabbing

    LIME GANACHE PROCEDURE


    Ingredient Weight(g) 1. Warm lime juice, dextrose, inverted sugar, butter
    and sorbitol to 122˚F/ 50˚C.
    Lime Juice 95 2. Add lime zest, cover with plastic wrap and let infuse
    Dextrose 25 for 20 minutes.
    3. Strain and make an emulsion with the melted
    Inverted Sugar 25 chocolate.
    Sorbitol 25 4. Pipe at 86˚F/ 30˚C on the milk chocolate shells.
    5. Let crystallize at 63˚F/ 17˚C for 12 hours and close
    Cacao Barry Alunga 41% Milk 195 with the tempered Keffir Zéphyr white chocolate.
    Chocolate
    Lime Zest 10 ea
    Butter 20
    Total 385

    KEFFIR ZÉPHYR CHOCOLATE PROCEDURE


    Ingredient Weight(g) 1. Mix tempered Zéphyr white chocolate with the keffir
    powder and use this mix to close the bonbons.
    Cacao Barry Zéphyr 200
    White Chocolate
    Dried Keffir Lime Leaf Powder 10
    Total 210

    CHOCOLATE SHELLS
    1. Spray dark green cocoa butter at 90˚F/ 32˚C around the molds.
    2. Then spray lighter green cocoa butter at 90˚F/ 32˚C. Making sure you don’t spray the center.
    3. Finish spraying white cocoa butter at 90˚F/ 32˚C all over the molds.
    4. Cast with tempered milk chocolate.

    TECHNICAL TIPS: HOW TO RECUPERATE A GANACHE THAT SPLITS


    Considering you already have a well balanced ganache, the best way to fix a split ganache is applying
    both heat and friction. Warm the ganache to 38˚C and hand blend it very well.

    When a ganache is not well balanced and it splits: there is too much fat. Adding a little hot water
    and hand blending it very well will fix the emulsion. Always remember that the AW and shelf life will be
    affected.

    -MELISSA COPPEL

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