|Colored cocoa butter and/or couverture, for decoration||as needed||as needed||as needed|
|White couverture, tempered, for casting and capping|
|Ginger, chopped, fresh|
|Milk couverture, 37%, chopped or coins|
|Dark couverture, 63%, chopped or coins|
1 Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with colored cocoa butter or couverture as desired.
2 Cast the molds with the white couverture.
3 In a medium pot, combine the cream and ginger and bring to a boil. Remove from the heat and cover immediately with plastic wrap. Let sit for 30 minutes to infuse.
4 Strain out the ginger and add additional cream as needed to bring the total amount back to 8.8 oz/250 g. Return the cream to a boil.
5 Combine the milk and dark couvertures and the honey. Pour the hot cream over the couverture mixture, and set aside undisturbed for 1 minute.
6 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles to create a smooth and shiny ganache.
7 Cool to 94&F/34.5&C. Blend in the yuzu and butter with an immersion blender. Cover with plastic wrap and let cool to 88&F/31.1&C.
8 When the mixture reaches 88&F/31.1&C, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.
9 Once the ganache has completely set, cap with the white couverture. Place in the refrigerator for 3 to 5 minutes to set.
10 Tap the molds on the table to release the chocolates. Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
1 Using an airbrush, spray the molds with yellow cocoa butter.
2 Spray green cocoa butter over the yellow.
© 2011 All rights reserved. Published by Wiley.