Mimosas Double cream Glucose Syrup Sparkling wine Orange juice concentrate White chocolate tempered Cocoa butter

melted Dark chocolate tempered Candied mimosa flowers
Method 1. Combine the cream and glucose syrup in a saucepan. Bring to a boil 2. Remove from the heat. Add the sparkling wine and orange juice concentrate and allow the mixture to cool to 40˚C 3. Combine the tempered white chocolate and melted cocoa butter 4. Pour the cooled cream mixture over the chocolate mixture. Using a spoon or spatula stir the mixture in vigorous small circles in the centre of the bowl until it emulsifies. 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 hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32˚C. 6. Pour the ganache immediately into a frame 12 x 12 x ½ in set on a heavy plastic sheet. Place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature. 7. Remove the frame from the ganache and peel the plastic sheet from the slab. 8. Pre-coat one side of the slab with the tempered dark chocolate. 9. Cut into rectangles, using the 15-mm and 30mm strings on a guitar. 10. Using a 3 prong dipping fork, dip the centres in the tempered dark chocolate. When the chocolate begins to set, place a candied mimosa flower on top of each piece.

190g 100g 100g 40g 940g 20g 500g 180