BORA BORA CHOCOLATES

INGREDIENTS

280g (9.88oz) fresh cream 35% fat40g (1.41oz) inverted sugar 250g (8.82oz) Callebaut Madagascar couverture 66%80g (2.82oz) unsalted butter

GANACHE NOIRE

EQUIPMENT

stick blender large frames petal cutters

METHOD

Prepare two large frames (270mm x 360mm) on a lined tray by joining them together with a dot of chocolate in each corner. Alternately you can line a metal slice tin with baking paper.

Boil the cream in a saucepan with the inverted sugar and pour over the couverture and emulsify in a food processor or with a stick blender until chocolate has melted and fully emulsified. Cool down at room temperature and add the softened but-ter when the ganache reaches 34°C (93.2°F). Emulsify the ganache again to incorporate the butter. Pour the prepared ganache into the two large frames and level the top off with a ruler or a biscuit scraper. Leave the ganache at room tempera-ture until the dark ganache has crystalized slightly. It may take a couple of hours.

SUBSTITUTE40g (1.41oz) honey {for}40g (1.41oz) inverted sugar

NOTEThe ganache noire can not be left overnight as it will crack unless covered with a plastic sheet.

Create this sublime laminated ganache with a layer of dark ganache topped with white chocolate and coconut ganache enrobed in milk couverture. Finished with a custom made cocoa butter decor.

RECIPE BY

KIRSTEN TIBBALLS

INTERMEDIATE

50 MINS

TAKES 24 HRS TO PRODUCE

MAKES 108

MILK COUVERTURE CHOCOLATE

GANACHE NOIRE

COCONUT GANACHE

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS

180g (6.35oz) Ravifruit coconut puree 350g (12.35oz) Callebaut W2 whitecouverture 28%40g (1.41oz) inverted sugar 50g (1.76oz) desiccated coconut (ground to a powder)30g (1.06oz) Malibu Coconut Liquor 70g (2.47oz) Callebaut Mycryo Cocoa Butter

COCONUT GANACHE

EQUIPMENT

Large Frames

METHOD

Place an additional one frame on top of the two frames with the dark ganache adhering it with a dot of chocolate in each corner.

Boil the coconut puree with the inverted sugar and pour over the white chocolate and cocoa butter. Whisk together and apply a small amount of additional heat if required to melt any remaining white chocolate buttons. Add in the desiccated coconut, followed by the Malibu liquor.

Place the ganache on top of the dark chocolate ganache. Leave the ganache filling for a minimum of 24 hours to crys-tallise. You can leave the filling for up 72 hours prior to cutting (leave it longer if possible, particularly if you are cutting by hand).

SUBSTITUTE180g (6.35oz) canned coconut cream {for}180g (6.35oz) Ravifruit coconut puree

SUBSTITUTE40g (1.41oz) honey {for}40g (1.41oz) inverted sugar

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS

60g (2.12oz) Callebaut Mycryo Cocoa Butter3g (0.11oz) white oil soluble powder3g (0.11oz) red oil soluble colourQS gold metallic powder100% alcohol200g (7.05oz) Callebaut W2 white couverture 28%

GARNISHES

EQUIPMENT

acetate sheets

METHOD

Melt the cocoa butter in a saucepan on the stove until it is half melted, remove from the heat and add in the sieved oil based colour. Cool to 31°C (87.8°F).

Dip a brush in the prepared cocoa butter and splatter an acetate sheet with dots.

Combine the gold metallic with 100% alcohol, seal the container immediately to avoid the alcohol evaporating. Dip a brush into the metallic solution and splatter it on top of the red cocoa butter. Leave at room temperature.

Temper the white chocolate ( see our online video for instruc-tions) and spread it over the prepared acetate sheet. As soon as it sets cut out five 18mm petal flowers. Cover the sheet with a piece of baking paper and sandwich it between 2 trays. Place in the fridge for up to 10 minutes.

With a large 25mm flower petal cutter, make outline on acetate and cut around it.

INGREDIENTS

120g (4.23oz) Callebaut 811NV dark couverture 53.8%1000g (35.27oz) Callebaut 841 Powerful milk couverture 41%

FINISHING

METHOD

Cut around the edge of the ganache and remove the plastic frames. Place a piece of baking paper on top. Flip the ganache filling over so that the ganache noire is on top. Temper the dark couverture ( see our online video for instructions). Place a thin layer of tempered dark couverture on the ganache. Work it with an angled palate knife until it starts to set. Turn the filling over and cut into individual squares 30mm x 30mm with a guitar cutter or by hand with a ruler. Separate the squares in preparation of dipping.

Temper the milk couverture ( see our online video for instruc-tions). Make sure it is in a bowl deep enough for dipping. Dip each ganache square individually with a dipping fork in the milk couverture and place it directly onto a lined tray. Immediately place one of the acetate flowers into the centre. Either place the finished dipped chocolates into the fridge for no more than 5 minutes or leave them at room temperature to set. Leave the chocolates for as long as possible before removing the acetate.

Make a piping bag ( see our online video for instructions). Place a small amount of the tempered milk couverture into the bag and pipe a dot in the centre of each chocolate to adhere the flower garnish.

EQUIPMENT

acetate sheets large angled palette knife guitar cutter

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.