Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 190 g 7 oz 14%
Glucose syrup 100 g 4 oz 8%
Sparkling wine 100 g 4 oz 8%
Orange juice concentrate, defrosted 40 g 1 oz 2%
White chocolate, melted, tempered, at 30°C/86°F 940 g 33 oz 66%
Cocoa butter, melted 20 g 1 oz 2%
Batch Size 1390 g 50 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Candied mimosa flowers 180 flowers


  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat. Add the sparkling wine and orange juice concentrate and allow the mixture to cool to 40°C/105°F.
  3. Combine the tempered white chocolate and the melted cocoa butter.
  4. Pour the cooled cream mixture over the chocolate mixture. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  5. 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.
  6. Pour the ganache immediately into a frame 12 × 12 × ½ in set on a heavy plastic sheet. Place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature.
  7. Remove the frame from the ganache and peel the plastic sheet from the slab.
  8. Precoat one side of the slab with the tempered dark chocolate.
  9. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  10. Using a 3-prong dipping fork, dip the centers in the tempered dark chocolate. When the chocolate begins to set, place a candied mimosa flower on top of each piece.