Thai Sticks

Preparation info

  • Difficulty


  • Yield:

    120 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 150 g 5 oz 14%
Lemongrass, sliced 60 g 2 oz 6%
Coconut milk 50 g 2 oz 5%
Ginger, peeled, sliced 10 g 0.5 oz <1%
Thai chile ½ chile ½ chile
Milk as needed
Glucose syrup 60 g 2 oz 6%
White chocolate, unmelted, tempered, chopped 650 g 23 oz 60%
Cocoa butter, melted 60 g 2 oz 6%
Lime juice 30 g 1 oz 3%
Lime zest, finely grated 2 limes 2 limes
Batch Size 1070 g 38.5 oz 100%
White chocolate, melted, tempered, for precoating and dipping as needed
Coarse sugar mixed with finely grated lime zest, for finishing as needed


  1. Combine the cream, lemongrass, coconut milk, ginger, and Thai chile in a saucepan and bring nearly to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused mixture through premoistened cheesecloth. Wring the lemongrass, ginger, and Thai chile in the cheesecloth to extract the maximum amount of flavor possible.
  3. Return the liquid to 200 g 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 34°C/94°F. Stir in the melted cocoa butter.
  8. Stir in the lime juice and lime zest.
  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.
  10. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.
  11. Using a pastry bag fitted with a no. 4 round tip, pipe cylinders of ganache the same diameter as the tip across the width of a piece of parchment paper. Allow to crystallize at room temperature until firm enough to handle, about 1 hour.
  12. Using a small brush, precoat each cylinder of ganache with the tempered white chocolate by brushing the top, allowing the chocolate to set, and then rolling the cyclinder over and brushing the other side.
  13. Cut the cylinders into 5-cm/2-in lengths.
  14. Using a 4-prong dipping fork, dip the sticks into the tempered white chocolate, then place them onto parchment paper.
  15. Finish with the coarse sugar mixed with lime zest.