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Lemon & Basil
Ingredients
- 80g UHT Whipping Cream 30.5% Fat (SCM280P)
- Fresh Basil
- 19g Unsalted Butter
- 120g Papouasie Milk Origin Chocolate (SCC105B)
- 125g Cacao Barry Plantation Organic Dark Chocolate; Alto el Sol; Peruvian (SCC160B)
- 40g Lemon Puree (SCF0856A)
- 2-3 Drops Lemon Essential Oil (SCF0650)
- 150g Dark Chocolate (SCC501)
- Transfer Sheet (SDS611 or your preferred design)
- 70 Square Cups; Dark Chocolate (SCS420A)
Method
70 chocs in 30 minutes
- Boil cream and add basil leaves.
- Cover with clingfilm and leave to infuse for 15 minutes.
- Sieve and top up cream to 80g.
- Add butter and warm to 40°C
- Warm chocolate in Microwave to 35°C, then add to above mixture and blend.
- Add Lemon Puree and Lemon Drops and blend.
- Pipe ganache into cups ensuring mass at 28-32°C ensuring the ganache is 1-2mm below the top of the cup.
- Leave to set in a cool place for at least 4 hours.
- Temper the dark chocolate and pipe into the cups until level with the top of the cup (not below)
- Cover with transfer sheet and leave to cool before removing transfer.
TIP : Apply transfer sheets in strips onto one row before piping the next row. You can dip the chocolates conventionally instead of piping but this gives a thicker “double coat” and takes much more time and chocolate
Approximate costs
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Kerry Foods
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CCW
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Cacao Barry
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A single origin dark couverture From the Amazon to your chocolate creation – the Cacao Barry Plantation range cou...
In-stock: 11
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