Peter Greweling

Passion Vanillas

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

Vanilla Milk Chocolate Ganache

Heavy cream 180 g 6 oz 25%
Glucose syrup 60 g 2 oz 8%
Vanilla bean, split and scraped 1 bean 1 bean
Butter, very soft 20 g 1 oz 3%
Milk chocolate, melted, tempered, at 30°C/86°F 460 g 16 oz 64%
Batch Size 720 g 25 oz 100%

Passion Fruit Ganache

Heavy cream 100 g 4 oz 13%
Glucose syrup 70 g 3 oz 8%
Reduced passion fruit purée (see Note) 100 g 4 oz 13%
Butter, very soft 30 g 1 oz 3%
White chocolate, melted, tempered, at 30°C/86°F 520 g 19 oz 63%
Batch Size 820 g 31 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Basketweave transfer sheets, cut 3 × 4 cm/1 × 1½ in 180 strips

Method

To Make the Vanilla Milk Chocolate Ganache

  1. Combine the cream, glucose syrup, and 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. Remove from the heat and pluck out the bean pod.
  3. Allow the cream mixture to cool to 40°C/105°F.
  4. Massage the butter into the tempered milk chocolate, taking care that no lumps of butter remain.
  5. Pour the cooled cream mixture over the milk chocolate mixture. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  6. 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.
  7. Pour the ganache immediately into a frame 12 × 12 × ¼ in set on a heavy plastic sheet. Allow to crystallize, uncovered, at room temperature until firm, approximately 1 hour.
  8. Place a second ¼-in frame on top of the frame containing the vanilla milk chocolate ganache.

To Make the Passion Fruit Ganache

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat and add the reduced passion fruit purée.
  3. Allow the mixture to cool to 40°C/105°F.
  4. Massage the butter into the tempered white chocolate, taking care that no lumps of butter remain.
  5. Pour the cooled cream mixture over the white chocolate mixture. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  6. 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.
  7. Pour the mixture immediately into the second set of frames. Spread the passion fruit ganache in an even layer. Place plastic wrap directly on the surface of the passion fruit ganache. Allow to crystallize overnight at room temperature.

To Make the Passion Vanillas

  1. Remove the frames from the ganache and peel the plastic sheet from the slab.
  2. Precoat the vanilla milk chocolate ganache side of the slab with the tempered dark chocolate.
  3. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  4. Using a 3-prong dipping fork, dip the centers in the tempered dark chocolate and place a transfer sheet on each piece.
  5. For the best shine, allow the pieces to crystallize overnight before removing the transfer sheets. If that is not possible, refrigerate the finished and set pieces for 5 minutes and then remove the transfer sheets.

© 2007 All rights reserved. Published by Wiley.

Photos