Peter Greweling

Madagascar Marbles

Preparation info

  • Difficulty

    Complex

  • Yield:

    190 Pieces

Appears in

top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

White Chocolate Ganache

Heavy cream 150 g 5 oz 21%
Vanilla bean, split and scraped ½ bean ½ bean
Milk as needed
Glucose syrup 50 g 2 oz 8%
White chocolate, unmelted, tempered, chopped 450 g 16 oz 67%
Butter, soft 30 g 1 oz 4%
Batch Size 680 g 24 oz 100%

Dark Chocolate Ganache

Heavy cream 210 g 7 oz 30%
Vanilla bean, split and scraped ½ bean ½ bean
Milk as needed
Glucose syrup 60 g 2 oz 9%
Dark chocolate, unmelted, tempered, chopped 380 g 13 oz 57%
Butter, soft 30 g 1 oz 4%
Batch Size 680 g 23 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Dark, milk, and white chocolate shavings for finishing as needed

Method

To Make the White Chocolate Ganache

  1. Combine the cream with the vanilla bean and its seeds in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused cream through premoistened cheesecloth. Wring the vanilla bean in the cheesecloth to extract the maximum amount of flavor possible.
  3. Return the cream to 150 grams by adding milk.
  4. Add the glucose syrup to the flavored cream mixture. Bring to a boil.
  5. Pour the hot cream mixture over the chopped white chocolate and let sit for 1 minute to allow the chocolate to melt.
  6. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  7. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  8. Stir the butter into the ganache, taking care that no lumps of butter remain.
  9. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.

To Make the Dark Chocolate Ganache

  1. Combine the cream with the vanilla bean and its seeds in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused cream through premoistened cheesecloth. Wring the vanilla bean in the cheesecloth to extract the maximum amount of flavor possible.
  3. Return the cream to 210 grams by adding milk.
  4. Add the glucose syrup to the flavored cream mixture. Bring to a boil.
  5. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  6. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  7. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  8. Stir the butter into the ganache, taking care that no lumps of butter remain.
  9. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.

To Make the Madagascar Marbles

  1. Agitate the dark chocolate ganache lightly by placing it on a marble slab and working it gently to induce crystallization. Using a pastry bag fitted with a no. 4 round tip, pipe into 4-gram balls.
  2. Follow step 1 to agitate the white chocolate ganache to temper. Pipe a second 4-gram ball of white chocolate ganache on top of each dark chocolate ganache ball.
  3. Allow to crystallize at room temperature until firm enough to handle, about 30 minutes.
  4. Roll the truffles into balls; avoid smearing the ganaches together.
  5. Precoat the truffles in the tempered dark chocolate by hand-dipping.
  6. Using a round dipping fork, dip the precoated truffles in the tempered dark chocolate.
  7. Finish by rolling the dipped truffles in the dark, milk, and white chocolate shavings immediately.

© 2007 All rights reserved. Published by Wiley.

Photos