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How I Make White Chocolates with Passion Fruit Ganache Like a Pro

Not many desserts can get you in the spirit of Christmas like homemade chocolate. This month, I will share my recipe for making white chocolates with passion fruit ganache, including tips. I will focus on areas: Making chocolate shells; making Passion Fruit Ganache; and Tempering Chocolate.

Working with chocolate you need to be a bit patient. Patience is therefore my very first piece of advice.

In this section, I will focus on chocolate shells. The only ingredient is Belgian white chocolate. I used 1 kg of chocolate. It may seem like a lot, but you can reuse it if you follow my trick. With this amount you can make more than three frames worth of chocolate shells.

If you want a shiny chocolate surface, you must use hard plastic frames. If you want a matte surface, you must use silicone frames. When preparing the frame make sure it is proper clean. Make sure that the frame does NOT have any water in it. Also, remember not to use soap when cleaning the frame. Use only water and dry it out and leave it completely dry at room temperature. And what would happen if there is water, you might ask? Well, only 2 drops of water in 1 kg of chocolate will leave stripes on the surface of the chocolate.

I recommend that you to put each frame on top of a clean baking sheet. This way, you will make less of a mess.

Chocolate cannot be heated directly. Therefore, place the chopped-up chunks of chocolate in a bowl and place it on top of a double boiler over hot, but not boiling, water. Heat the water at low-level heat. Since the bottom of the bowl is heated more than the surface, you should continuously stir the chocolate.

The maximum heat for the white chocolate is 45 degrees Celsius. You should NOT heat it over that temperature. Otherwise, you will not achieve the right texture and shininess.  It took me more than an hour to heat the white chocolate up until 44.5 degree Celsius. I did not go beyond that level since the heat is accumulated in the bowl even after removing it from the double boiler.

When the chocolate is removed from the double boiler leave the bowl at room temperature in order for the crystallisation process to begin. When the chocolate is cooled down to a temperature of 27 degrees Celsius, bring the chocolate into a double boiler again. Heat it up to 31 degrees Celsius, remove from the double boiler and transfer the chocolate to the frame.

When the chocolate fills up each mole completely, use a clean spatula to spread the chocolate evenly.

Now the fun part begins! Get rid of air in the chocolate by hitting each side of the frame on the table. You will notice small bubbles showing up. Then bring the chocolate bowl back and rinse the chocolate from the frame back to the bowl.

Use the spatula to get rid of the excess chocolate.

Flip the frame up side down. Shake off the chocolate again. When the chocolate is almost not dripping from the frame. Flip it back and use the spatula to clean up the surface, and each side of the frame. Bring it to cool down in the fridge at 8 degree Celsius for 5 minutes.

Take the frame out from the fridge. Fill up each hole with ganache. Leave some space on top for covering with the chocolate. Bring it to cool down in the fridge for another 5 minutes.

Take out from the fridge. Cover each hole with the white chocolate. Use the spatula to even the surface and clean each side of the frame.

Bring it to cool down in the fridge for another 15 minutes. Remove from the fridge. Flip the frame up side down. Hit one side of the table on the table. Your white chocolate will fall out from the frame. You may need to turn around the frame for a few times until the chocolate pieces are removed completely.

Keep the chocolate in cool and dry place. Avoid to put in the fridge because humidity in the fridge will destroy the shininess of your chocolate.

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