1. First, prepare the ingredients for making chocolate ganache: 150 grams of whipped cream, 13 grams of glucose (70% concentration), 100 grams of 70% dark chocolate, 45 grams of milk chocolate, 13 grams of butter, 15 grams of coconut rum
2. Add 13 grams of glucose to 150 grams of whipped cream and boil, turn off the heat
3. While hot, pour into 100 grams of 70% dark chocolate and 45 grams of milk chocolate, and stir until there are no particles
4. When the temperature drops to 34 degrees, add the softened butter and continue to mix evenly; when the temperature drops to 31 degrees, add the coconut rum, stir evenly, and set aside
5. Next, make coconut white chocolate ganache: 140 grams of coconut pulp, 30 grams of coconut milk, 15 grams of glucose (70% concentration), 250 grams of white chocolate, 43 grams of coconut paste, and 35 grams of leaf rum.
6. Mix 140 grams of coconut pulp with 30 grams of coconut milk and add it to a food processor to make the puree; then add 15 grams of 70% glucose to boil; pour into the white chocolate and stir. If the temperature is too low, the white chocolate cannot melt. The water is heated to 34 degrees
7. When the temperature reaches 34 degrees, add coconut paste and mix well; when the temperature drops to 31 degrees, add 35 grams of coconut rum, mix well, and use a cooking stick (or cooking machine) to beat into a delicate paste, that is Can be completed, spare
8. Next, make tempered chocolate, take an appropriate amount of white chocolate (all items in contact with the chocolate should not be dipped in water), and heat it over water (do not let water vapor enter the chocolate)
9. Stir while heating, remove from the heat when the temperature reaches 40 degrees, take half of the chocolate and pour it on the marble table, use a spatula and a spatula to spread the chocolate paste, and then use the spatula to scoop up the chocolate paste, and use a spatula to help The chocolate paste is cooled to 24 degrees. When the temperature drops to 24 degrees, pour the chocolate paste on the marble table into the basin again, and mix the chocolate paste. When the temperature reaches between 28-29 degrees, the temperature adjustment is completed.
10. Dip the tempered white chocolate paste with your fingers, turn it around on the chocolate mold, and send the mold to the refrigerator for refrigeration
11. Next, take an appropriate amount of milk chocolate and continue to adjust the temperature. Heat the milk chocolate over water (all items in contact with the chocolate should not be dipped in water), and stir while heating. When the temperature reaches 45 degrees, remove the heat, take half of the chocolate and pour it on the marble table. Use a spatula and a spatula to spread the chocolate paste, and then use the spatula to scoop up the chocolate paste, wipe it off with a spatula, and help the chocolate paste cool to 26 degrees. When the temperature drops to 26 degrees, the chocolate paste on the marble table is restored. Pour into the basin, mix the chocolate paste, when the temperature reaches between 30-31 degrees, the temperature adjustment is completed
12. Pour the tempered milk chocolate paste into the mold (fill it), hold it upside down in the air, and let the excess chocolate paste flow out. While holding it upside down, use a scraper to scrape the excess chocolate paste on the surface of the mold. A layer of chocolate shell is formed in the mold and sent to the refrigerator for refrigeration
13. The release mold is better than the prototype and looks cleaner
14. Put the chocolate ganache paste and the coconut white chocolate ganache paste into the piping bag separately, first squeeze a layer of coconut white chocolate ganache (3 points full), and then squeeze a layer of chocolate ganache (3 points) Full), put it in the refrigerator
15. Continue to use milk chocolate to adjust the temperature, take out the mold, pour the tempered milk chocolate into the mold, smooth the surface with a crank spatula, clean up the excess milk chocolate paste, put it in the refrigerator for about 10 minutes, then take it out, The chocolate shakes out to complete
16. Finished picture
17. Finished picture
18. Finished picture
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20. Finished picture
Tips:1. The tempering temperature of different chocolates is different. The heating temperature of white chocolate is 40 degrees, and a part of the marble table is cooled to 24 degrees. The use temperature after remixing is 28-29 degrees. The milk chocolate heating temperature is 45 degrees, and a part of the marble table is cooled to 26 degrees. The use temperature after remixing is 29-30 degrees. The heating temperature of dark chocolate is 50 degrees, a part of the marble table is cooled to 27 degrees, and the use temperature after remixing is 30-31 degrees.
2. When the temperature of the tempered chocolate is lower than the use temperature, it is best to re-heat the chocolate. The temperature of the chocolate can also be heated to the use temperature, but the texture is very different.
3. After the chocolate is made, it is best to freeze it in the refrigerator, otherwise it will be difficult to demould.
4. When the chocolate is heated, no water vapor can enter, otherwise the chocolate will not be solidified.
5. Chocolates that have failed to adjust temperature will have rough texture, poor taste, or failure to solidify.
