Snow Ball
Recipe by David Redon
I. COMPOSITION
± 100 pralines
- Cocoa spray
- White chocolate shells
- Gluhwein ganache
II. COCOA SPRAY
- Cocoa Butter Veliche 300 g
- White coloring E170 10 g
PROCESS:
Melt cocoa butter and mix with coloring. Use at 29-32°C and spray an homogene layer in the mold CW 1158.
III. WHITE CHOCOLATE SHELLS
PROCESS:
Temper chocolate following the tempering curve of 40-45/ 25-27 /29-30°C. Mold 2 thin layers in the mold CW 1158 . Let crystallise.
IV. GLUHWEIN GANACHE
- Grapes juice 100% 20°B 136 g
- Cinnamon sticks 3 p
- Star anis 6 p
- Cloves 5 p
- Lemon peels 6 g
- Orange peels 10 g
- Orange juice 100% 16 g
- Brown cassonade 16 g
- Maltodextrose 112 g
- Citric acid 0.3 g
- Butter 104 g
- Orange zests 0.7 g
PROCESS:
Warm the grapes juice at 80-85°C and Infuse spices and peels during 20 minutes cover with cling film. Once infused, sift out and complete the loss with juice. Add the orange juice, brown cassonade, maltodextrose and citric acid mixed together , butter and orange zests, then warm at 70-75°C. Pour over chocolates and cocoa butter. Blend to emulsionate the ganache correctly. Cool down under 30°C and fill molds.
V. ASSEMBLY
Fill molds with the gluhwein ganache till the top and scrap off the excess to get a smooth flat surface and let set. Reserve a part of ganache for assembling.
Assembling 2 molds together to create a sphere by piping a small dot of liquid ganache (+/- 30-33°C) on one side, sticking together and holding with clips. Let crystallise at 16-18°C for 12h minimum. Unmold.
Average shelf life: 60 days
AW=0.80
