Preparation info

  • Difficulty


  • Yield:

    90 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Dark chocolate discs (25-mm/1-in diameter), as bases 90 discs 90 discs

Milk Chocolate Ganache

Butter, very soft (30°C/86°F) 120 g 4 oz 18%
Fondant 30 g 1 oz 5%
Milk chocolate, melted, tempered, at 30°C/86°F 400 g 14 oz 64%
Dark rum 60 g 2 oz 8%
Orange juice concentrate 20 g 1 oz 5%
Macadamias, toasted 90 nuts 90 nuts
Batch Size 630 g 22 oz 100%
Dark chocolate, melted, tempered, thinned for dipping (see Note) as needed as needed


To Make the Dark Chocolate Discs

  • Prepare the discs using the tempered dark chocolate and either a cutter or a stencil. Leave the discs attached to the parchment paper to facilitate piping.

To Make the Milk Chocolate Ganache

  1. Using a 5-qt planetary mixer, cream together the butter and fondant until well aerated.
  2. By hand, stream the tempered milk chocolate into the butter mixture, taking care not to allow chunks of chocolate to form.
  3. Stream in the dark rum and orange juice concentrate, stirring until the mixture is homogeneous.
  4. Using a pastry bag fitted with a no. 6 round tip, pipe a bulb of the ganache on each chocolate disc. Be certain that the ganache reaches the edge of the disc. (If the ganache is too soft to pipe, allow it to sit for several minutes at room temperature, turning it occasionally until it firms to the proper piping consistency, or speed the process by tabling the ganache to facilitate crystallization.)
  5. Before the ganache sets, place a toasted macadamia on top of each bulb of ganache.
  6. Allow the ganache to crystallize until it is firm enough to handle, about 20 minutes.
  7. Release the pieces from the parchment paper and dip them in the thinned dark chocolate. Slide each piece forward on the paper immediately after dipping to avoid the formation of feet.