Peter Greweling

Ginger Chardons

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 300 g 11 oz 27%
Ginger, peeled, sliced 80 g 3 oz 7%
Milk as needed
Glucose syrup 90 g 3 oz 7%
Milk chocolate, unmelted, tempered, chopped 600 g 21 oz 52%
Butter, soft 40 g 1 oz 2%
Crystallized ginger, finely diced 60 g 2 oz 5%
Batch Size 1170 g 41 oz 100%
Milk chocolate hollow truffle shells 180 shells 180 shells
Milk chocolate, melted, untempered or tempered, for sealing as needed
Milk chocolate, melted, tempered, for dipping as needed

Method

  1. Combine the cream and sliced ginger in a saucepan and bring to a boil. Remove from the heat, cover, and allow to steep for 5 minutes.
  2. Strain the infused cream through premoistened cheesecloth. Wring the ginger in the cheesecloth to extract the maximum amount of flavor possible.
  3. Return the cream to 300 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 milk chocolate and let sit for 1 minute to allow the chocolate to melt.
  6. 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 32°C/90°F.
  8. Stir the butter into the ganache, taking care that no lumps of butter remain. Mix in the crystallized ginger.
  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.
  10. Allow to rest at room temperature until the ganache reaches 32°C/90°F or slightly lower, approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
  11. Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells to the tops with the ganache.
  12. Allow the ganache to crystallize at room temperature until the top is solid, for several hours or overnight.
  13. Seal the truffles using either untempered milk chocolate with a sealing tray or tempered milk chocolate applied with a paper cone.
  14. Using a round dipping fork, dip the truffles in the tempered milk chocolate, then place them on an icing screen.
  15. Allow the chocolate to begin to set so that it holds a peak when touched.
  16. Roll the dipped truffles lightly on the screen to texture them, remove immediately, and place on parchment paper.

© 2007 All rights reserved. Published by Wiley.

Photos