Chocolates, Confections and Showpieces___________________________________

Title: White Chocolate Ganache

Ingredients:
500 g white couverture
250 g softened butter
Procedure:
1. Temper couverture, 86f for white chocolate
2. Blend butter in mixer until light and fluffy
3. Fold in tempered chocolate
4. Allow ganache to set up before using
Critical control points in preparation:
The butter and the chocolate should be similar temperatures when combined so that they
emulsify. If the butter is too soft, or melted, then it could separate from the chocolate and
not emulsify.
Title: Milk Chocolate Ganache
Ingredients:
500 g milk couverture
250 g softened butter
Procedure:
1. Temper couverture, 88f for milk chocolate
2. Blend butter in mixer until light and flufffy
3. Fold in tempered chocolate
4. Allow ganache to set up before using
Critical control points in preparation:
The butter and the chocolate should be similar temperatures when combined so that they
emulsify. If the butter is too soft, or melted, then it could separate from the chocolate and
not emulsify.
Title: Orange Fondant Filling
Ingredients:
32.5 g soft butter

25g fondant
2.5 grams orange zest, frozen
127.5 g tempered white chocolate
10 g orange juice
Procedure:
1. Cream butter, fondant and frozen orange zest until well aerated
2. Stream in tempered chocolate
3. Stream in orange juice slowly until mixture is homogenous
4. Pipe into prepared molds
Critical control points in preparation:
Make sure there are no fondant lumps when mixing
Title: Marzipan
Ingredients:
100g ground almonds
85 g sugar
31.25 g water
27.5 g glucose syrup
Procedure:
1. Pulse almond flour and sugar in a processor until all lumps are gone
2. Add glucose and pulse until a thick dough
3. Knead on a work surface, wrap and refrigerate
For casting and capping chocolates I tempered 3lb of white and 3lb dark couverture of
which I used around 11/2 of each. The remaining chocolate will be used for further
chocolate work for my showpiece.