Habanos

Preparation info

  • Difficulty

    Complex

  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Habanero Ganache

Heavy cream 180 g 6 oz 24%
Habanero chile, sliced ½ chile ½ chile
Glucose syrup 50 g 2 oz 6%
Light rum 50 g 2 oz 6%
Butter, very soft 60 g 2 oz 8%
Dark chocolate, melted, tempered, at 32°C/90°F 420 g 15 oz 56%
Batch Size 760 g 27 oz 100%

Mango Ganache

Heavy cream 100 g 4 oz 12%
Glucose syrup 70 g 3 oz 8%
Mango purée, reduced by half 100 g 4 oz 12%
Lime juice 1 lime 1 lime 3%
Butter, very soft 30 g 1 oz 4%
White chocolate, melted, tempered, at 30°C/86°F 520 g 18 oz 61%
Batch Size 820 g 29 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Fleur de sel, for finishing as needed

Method

To Make the Habanero Ganache

  1. Combine the cream and chile in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes. Remove the chile from the cream.
  2. Add the glucose syrup to the infused cream. Bring to a boil.
  3. Remove from the heat and add the rum.
  4. Allow the cream mixture to cool to 40°C/105°F.
  5. Massage the butter into the tempered dark chocolate, taking care that no lumps remain.
  6. Pour the cooled cream mixture over the dark chocolate mixture. Using a paddle, 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. 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.
  9. Place a second ¼-in frame on top of the frame containing the habanero ganache.

To Make the Mango Ganache

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat and add the reduced mango purée and lime juice.
  3. Allow the cream mixture to cool to 40°C/105°F.
  4. Massage the butter into the tempered white chocolate, taking care that no lumps 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 ganache immediately into the second set of frames. Spread the mango ganache in an even layer. Place plastic wrap directly on the surface of the mango ganache. Allow to crystallize overnight at room temperature.

To Make the Habanos

  1. Remove the frames from the ganache and peel the plastic sheet from the slab.
  2. Precoat the habanero 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. When the chocolate begins to set, sprinkle a few crystals of fleur de sel on each piece.