STRAWBERRY & CHAMPAGNE

CHAMPAGNE JELLO
250 g

Semi-sweet or sweet sparkling wine – 250 g

Sugar – 50 g
Glucose syrup – 50 g

Pour sparkling wine, glucose syrup and sugar in a saucepan and boil to 105 – 107C
Take off the heat and cooldown to 28-30C
Transfer the jello into a piping bag. Snip a small hole at the end of the bag – not too big or the jello
will flow too fast
Pipe the jello into milk chocolate moulds, filling them until 1/3 full
Leave to set in a dry, cool area for 30 min – 1 hour

STRAWBERRY & MILK CHOCOLATE GANACHE

1000 g

Heavy cream 38% - 60 g

Strawberry puree – 130 g
Lemon puree – 20 g
Glucose – 70 g
Dextrose – 60 g
Sorbitol – 50 g
Milk chocolate 40%- 500 g
Cocoa butter – 20 g
Butter 82,5% - 90 g

In a saucepan mix together cream, strawberry puree, lemon puree, glucose, dextrose, and sorbitol,
bring it to the boil
Pour hot cream mixture over the chocolate and cocoa butter
Process with an immersion blender
Cooldown to 40C and add butter, process with immersion blender again
Cooldown to 27-28C and transfer the ganache into a piping bag.
Pipe the ganache into dark chocolate moulds, on top of champagne jello, filling them until 4/5 full
Leave to set in a dry, cool area until crystallized
Pour dark tempered chocolate over the top of the mould so that each cavity is filled and level off
Leave to set in a dry, cool area.