Peter Greweling

Hot Chocolates

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Preparation info

  • Difficulty

    Medium

  • Yield:

    160 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

Cinnamon Marshmallow

Granulated gelatin 15 g 0.5 oz 2%
Water, cold 80 g 3 oz 13%
Sugar 240 g 9 oz 41%
Glucose syrup 120 g 4 oz 20%
Water 60 g 2 oz 10%
Honey 40 g 1.5 oz 7%
Invert sugar 40 g 1.5 oz 7%
Cinnamon, ground 1 tsp 1 tsp <1%
Vanilla extract 10 g 0.5 oz <1%
Batch Size 607 g 22 oz 100%

Ganache

Heavy cream 180 g 6 oz 25%
Glucose syrup 60 g 2 oz 7%
Crème de cacao 30 g 1 oz 5%
Butter, soft 20 g 1 oz 3%
Dark chocolate, melted, tempered, at 32°C/90°F 430 g 15 oz 60%
Batch Size 720 g 25 oz 100%
Dark chocolate, tempered, for precoating and dipping as needed
White chocolate poodle curls, for finishing as needed

Method

To Make the Cinnamon Marshmallow

  1. Stir the gelatin into the cold water to hydrate.
  2. Combine the sugar, glucose syrup, water, honey, invert sugar, and cinnamon and cook to 122°C/252°F.
  3. Pour the sugar mixture into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping. Allow the mixture to cool to 100°C/212°F.
  4. While the sugar mixture cools, melt the gelatin over a water bath.
  5. When the sugar mixture reaches 100°C/212°F, mix in the melted gelatin. Whip on high speed for 8 minutes, or until well aerated. Add the vanilla extract.
  6. Spread the marshmallow into a frame 12 × 12 × ¼ in set on well-oiled parchment paper. Allow to cool fully before making the ganache.

To Make the Ganache

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat, add the crème de cacao, and allow to cool to 40°C/105°F.
  3. Stir the butter into the melted dark chocolate, taking care that no lumps remain.
  4. Pour the cooled cream mixture over the chocolate mixture. Using a spoon or spatula, stir in small outward circles to emulsify.
  5. 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.
  6. Place a second frame 12 × 12 × ¼ in on top of the one containing the marshmallow. Spread the ganache over the marshmallow. Cover with plastic wrap and allow to crystallize overnight at room temperature.

To Make the Hot Chocolates

  1. Precoat the ganache side of the slab with the tempered dark chocolate.
  2. Using a 3-cm/1-in round praline cutter, cut pieces from the slab.
  3. Dip the pieces in the tempered dark chocolate.
  4. Finish each piece with a few white chocolate poodle curls.

© 2007 All rights reserved. Published by Wiley.