Green Faeries

Preparation info

  • Difficulty

    Complex

  • Yield:

    130 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Edible green dry luster color as needed
Edible green glitter as needed
Dark chocolate, melted, tempered, for lining molds as needed
Heavy cream 180 g 6 oz 22%
Glucose syrup 50 g 2 oz 7%
Dark chocolate, unmelted, tempered, chopped 440 g 16 oz 56%
Butter, soft 40 g 1 oz 4%
Absinthe-flavored liqueur (see Note) 90 g 3 oz 11%
Batch Size 800 g 28 oz 100%
Dark chocolate, melted, tempered, for sealing as needed

Method

To Prepare the Molds

  1. Brush clean, polished molds lightly with edible green dry luster color. Sprinkle edible green glitter into each cavity of the molds.
  2. Line the molds with the tempered dark chocolate, using the shell-molding technique.

    To make the ganache:

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. 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.
  5. Massage the butter into the ganache, taking care that no lumps of butter remain.
  6. Stream in the absinthe-flavored liqueur and stir until the mixture is homogeneous.
  7. 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.
  8. 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 molds.
  9. Using a disposable pastry bag with a small opening cut in the tip, fill the lined molds with the ganache to within 3 mm/⅛ in of the tops.
  10. Allow the ganache to crystallize at room temperature until the top is solid, for several hours or overnight.
  11. Seal the truffles using the tempered dark chocolate.
  12. Allow the tops to crystallize at room temperature. Then refrigerate the filled molds until the chocolate pulls away from the inside of the molds, approximately 20 minutes.
  13. Place a piece of stiff cardboard over each mold and invert the mold to release the finished confections.