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Ganache Selection Spraying (airbrush) Molding Colouring Moulded praline

AMBER SOY
SPECULOOS

Complexity level  

CT AMBER DOUCEUR

  1. Belcolade
  2. Recipes
  3. Amber Soy Speculoos
Amber Soy Speculoos

Steps

1 Molding
Ingredients
Preparation
  • Melt the Belcolade Selection Amber Douceur Cacao-Trace chocolate to 45°C and temper it at 28.2°C. Fill the molds to make filled chocolates and leave to crystallize.
2 Soy Sauce Ganache
Ingredients
  • Cream 35% 250 g
  • Glucose 20 g
  • Sorbitol 20 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 55 g
  • Sweet Soy Sauce 100 g
  • Butter 70 g
Preparation
  • Heat up the cream together with the glucose and sorbitol to 85°C. Pour onto the Belcolade Selection Amber Douceur Cacao-Trace chocolate and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace, and mix with an immersion blender.
  • Add the sweet soy sauce and mix again. When the ganache reaches 35°C add the cold butter and mix again.
  • Pipe the ganache into a pre-molded chocolate shell, until it is 2/3 full.
  • Leave to crystallize for 12 hours at 16°C with a relative humidity of below 60%.
3 Speculoos Almond
Ingredients
  • PatisFrance Amande Doux 59 400 g
  • Belcolade Cocoa Butter 35 g
  • Speculoos Cookie Crumbs 140 g
  • Roasted Buckwheat (Sobacho) 15 g
Preparation
  • Melt the chocolate and cocoa butter to 45°C, add the PatisFrance Amande Doux 59 and temper the filling at 25°C.
  • Add the roasted buckwheat and Speculoos cookie crumbs. Fill up the remaining 1/3 of the mold, on top of the previous filling, and leave to set.
  • Melt some Belcolade Selection Amber Douceur Cacao-Trace chocolate to 45°C and temper it at 28.2°C.
  • Close the molds and leave to crystallize.

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