8 SHADES OF PINK

Total Time Difficulty Yield

64 Chocolates 60 minutes

With this unique method, you’ll be creating an array of shaded moulded

chocolates that will be sure to impress in both their look and their taste.

Raspberry Ganache
Ingredients Equipment
50g Fresh Cream 35% Fat CW1673 Frank Haasnoot Signature Mould
125g Raspberry Puree
3g Sea Salt
1 Vanilla Bean, cut and scraped
125g Callebaut Velvet White Chocolate
15g Callebaut Mycryo Cocoa Butter

Method
In a saucepan, boil the cream and raspberry puree together with the salt and cut and
scraped vanilla bean. Pour over the velvet white chocolate and cocoa butter that have been
place in a bowl. Whisk until combined. Place plastic wrap on the surface of the ganache and
set it aside at room temperature to cool.

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Cocoa Butter Presentation
Ingredients Equipment
6g Pink Oil-Based Colour Powder Large Metal Scraper
60g Callebaut Mycryo Cocoa Butter Spray Gun
6g Oil Based Titanium Dioxide White Stick Blender
Colour
60g Callebaut Mycryo Cocoa Butter
QS Edible Pearlous Pink Metallic
Powder
QS Callebaut W2 White Chocolate 28%

Method
When moulding, you will need to temper more couverture than you require enabling you to
create hollow chocolate shells.

In this demonstration I have used a polycarbonate signature chocolate mould designed by

Frank Haasnoot.

Melt the Mycryo cocoa butter on direct heat in a small saucepan and divide between two
bowls. Add into one bowl the sieved pink oil based colour and emulsify it together with a
stick blender. In the second bowl, sieve in the white titanium powder. Sieve the coloured
cocoa butters and cool to 31°C in preparation of spraying. Polish the mould with cotton
wool and lightly dust with the pink pearlous metallic powder. Take a piece of cardboard and
spray the prepared white cocoa butter into the first row, shielding the rest of the mould
with cardboard. Add a small amount of pink colour to the white cocoa butter and move the
cardboard down to enable you to spray the next row. Repeat this process using additional
pink for each row that you spray.

Clean the top surface of the mould with paper towel.

Crystalize the white chocolate as per our video instructions and spread a thin layer onto the
surface of each cavity.

Once the white chocolate is set, scrape the top surface of the mould to remove any excess
chocolate. Fill the mould with the white couverture and scrape the top surface and sides of
the mould. Tap the mould on the bench to eliminate air bubbles on the surface of the
mould. Turn the mould upside down over a melting tank or onto a sheet of baking paper or
directly back into the tank and tap with the handle of the scraper. Once all the excess
chocolate has been tapped out, scrape the mould while it is still upside down. Ensure the
top surface of the mould is scraped clean. Place the mould on its side to set.

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Assembly
Once the ganache has reached a temperature below 32°C, pipe the prepared ganache into
the mould once the white chocolate has set. Leave the mould at room temperature for 24
hours. Temper the white chocolate. Heat the surface of the mould with a heat gun. Spread
a thin layer of the tempered chocolate onto the surface of the mould. Press a metal scraper
firmly on the surface of the mould and scrape, removing all the excess chocolate. Clean the
edges of the mould by scraping off the excess chocolate. Leave the mould at room
temperature until it has set and then place the mould in the fridge for 20 minutes. Remove
the mould from the fridge and turn out your chocolates.

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Copyright ©2015 Savour Chocolate & Patisserie School. All rights reserved.