Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
White couverture, tempered, for casting and capping 190 g 6.7 oz ¾ cup
Heavy cream 250 g 8.8 oz 1 cup + 1 tbsp
Ginger, chopped, fresh 40 g 1.4 oz cup
Milk couverture, 37%, chopped or coins 320 g 11.2 oz 2⅓ cups
Dark couverture, 63%, chopped or coins 75 g 2.6 oz ½ cup
Honey 75 g 2.6 oz ¼ cup
Yuzu juice 75 g 2.6 oz 5 tbsp
Unsalted butter 37 g 1.3 oz 2 tbsp + tsp
1062 g 37.2 oz

Method

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.

Recommended Mold Décor

1 Using an airbrush, spray the molds with yellow cocoa butter.

2 Spray green cocoa butter over the yellow.

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