Chinese New Year
March 13, 2016
Kumquats are used at Chinese Year because to bring prosperity.
Use Mould I-1240.
Recipe is for five of the mould – each piece will weigh approximately 17.5 g
- Kumquat Pulp | 194 g
- Liquid Glucose | 26 g
- Heavy Cream | 259 g
- Milk Chocolate | 388 g
- Dark Chocolate | 39 g
- Butter- softened | 39 g
Total Filling Yield | 750 g
- Whole Roasted Almond | 90 each
- Dark Chocolate | 710 g
Colored Cocoa Butter, Black Oynx
Colored Cocoa Butter, Cardinal Red
Colored Cocoa Butter, Alabaster White
Procedure – Buddah Shells
- Warm colored cocoa butters to approximately 92 F.
- Using an airbrush, spray black, then red and lastly white into mould cavities.
- When colored cocoa butter is nearly completely crystallized create shells using tempered chocolate
Procedure – Ganache
- Cut kumquats in half and remove pulp.
- Combine pulp, glucose and cream in a heavy gauge saucepot.
- Bring contents to a simmer and remove from heat.
- Cover with plastic wrap and allow mixture to steep for a minimum of 15 minutes.
- Strain mixture and re-weigh, if weight is less than 220 g add cream to make mixture 220 g.
- Bring cream mixture to simmer.
- Pour cream over chocolate.
- Using immersion blender, blend cream with chocolate to form ganache.
- Add butter with immersion blender when temperature reaches 92 F.
- When temperature reaches 88 F, pipe ganache into Buddha cavaties using Easy Fill Depositor or pastry bag.
- Place an almond into each cavity.
- Allow ganache to rest over night and cap shells and refrigerate mould.
- When chocolate releases from mould, remove finished pieces from mould.