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Mulled Blackcurrant Okapi
Ingredients
- 250g Blackcurrant Puree (SCF0853A)
- 12g Invert Sugar (SCA107)
- 12g Glucose (SCA118)
- 250g Veliche - 65% Okapi Origin (SCC374)
- 30g Butter
- Q.S. Red Cocoa Butter
- Q.S. Blue Cocoa Butter
- 1 Xmas Branches Transfer Sheet (SDS743P)
- 150g Veliche - 65% Okapi Origin (SCC374) (Casting)
Method
Mulled Blackcurrant Okapi Ganache
1. Bring the cream, glucose and invert sugar to the boil.
2. Once boiling, remove from the heat, allow to cool to 80*C.
3. In a bowl, combine the chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender.
4. Cool to 35*C before filling the moulds.
Composition
1. Spray one corner of the mould with a purple cocoa butter. (Red and blue mix 1:2)
2. Cast the mould with Veliche Okapi couverture chocolate.
3. Pipe the ganache into the mould, leaving a 2mm gap for the base.
4. Cap the chocolates with Veliche Okapi Chocolate and using a transfer sheet.
Approximate costs
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Invert Sugar and Invertin
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with 38 Dextrose Equivalent
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Congo 65% Cocoa Solids
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