Ginger Caramel Peaks

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Preparation info

  • Difficulty

    Medium

  • Yield:

    56

    Bars

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Caramel Cream Filling

Lemon juice ¼ tsp ¼ tsp <1%
Sugar 570 g 20 oz 57%
Heavy cream, hot 290 g 10 oz 29%
Butter 140 g 5 oz 14%
Batch Size 1000 g 35 oz 100%

Ginger Ganache

Heavy cream 350 g 12 oz 29%
Ginger, peeled, sliced thin 70 g 3 oz 7%
Milk as needed
Glucose syrup 110 g 4 oz 10%
Butter, soft 50 g 2 oz 5%
Dark chocolate, tempered, at 32°C/90°F, chopped 570 g 20 oz 49%
Batch Size 1150 g 41 oz 100%
Dark chocolate, melted, tempered, for lining and sealing the molds as needed

Method

To Prepare the Molds

To Make the Caramel Cream Filling

  1. Rub the lemon juice into the sugar.
  2. In a saucepan, caramelize the sugar over direct heat while stirring constantly.
  3. Add the hot cream slowly while stirring over low heat.
  4. Stir in the butter until melted and combined.
  5. Allow to cool to room temperature.

To Make the Ginger Ganache

  1. Combine the cream and ginger in a saucepan and bring to a boil. Remove from the heat, cover, and let 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 350 g by adding milk.
  4. Add the glucose syrup to the flavored cream. Bring to a boil.
  5. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  6. Using a spoon or spatula, 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/93°F.
  8. Pour into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer.
  9. Allow to rest at room temperature until the ganache reaches 25°C/77°F or slightly lower. It should be of a thick but fluid consistency.

To Complete the Ginger Caramel Peaks

  1. If necessary, warm the caramel to 27°C/80°F. Using a disposable pastry bag with a small opening cut in the tip, pipe the caramel into the prepared molds. Fill only the base of the peaks. Allow the caramel to cool to room temperature.
  2. Using a disposable pastry bag with a small opening cut in the tip, pipe the ganache into the molds to within 3 mm/ in of the top. Tap the molds to level the contents, and allow to crystallize completely at room temperature.
  3. Seal the molds with the tempered dark chocolate. (See Shell-Molding Technique and Theory.) Refrigerate the sealed molds for about 15 minutes, until the chocolate pulls away from the inside of the molds.
  4. Place a piece of stiff cardboard over each mold and invert to release the finished bars.