Peter Greweling

Dark & Stormies

Preparation info

  • Difficulty

    Complex

  • Yield:

    180 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

Heavy cream 170 g 6 oz 12%
Ginger, sliced 80 g 3 oz 6%
Vanilla bean, split and scraped ½ bean ½ bean
Milk as needed
Glucose syrup 40 g 1.5 oz 3%
Dark rum, Bermudan preferred 80 g 3 oz 6%
Butter, very soft 40 g 1.5 oz 3%
White chocolate, melted, tempered, at 30°C/86°F 1000 g 35 oz 70%
Batch Size 1410 g 50 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed

Method

  1. Combine the cream and sliced ginger with the vanilla bean and its seeds in a saucepan. Bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused the cream through premoistened cheesecloth. Wring the aromatics in the cheesecloth to extract the maximum amount of liquid possible.
  3. Return the cream to 170 g by adding milk.
  4. Add the glucose syrup to the flavored cream mixture. Bring to a boil.
  5. Remove from the heat, add the rum, and allow to cool to 40°C/105°F.
  6. Massage the butter into the tempered white chocolate, taking care that no lumps of butter remain.
  7. 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.
  8. 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.
  9. 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.
  10. Remove the frame from the ganache and peel the plastic sheet from the slab.
  11. Precoat one side of the slab with the tempered dark chocolate.
  12. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  13. Using a 3-prong dipping fork, dip the centers in the tempered dark chocolate. Before the chocolate sets, use the fork to make a wave pattern on the surface of each piece.

© 2007 All rights reserved. Published by Wiley.

Photos