6 Aug 2015
A dark coloured 40% milk chocolate with the bitterness of dark chocolate sweetened with a milky note and a subtle taste of Belgian Beer!
Ingredients
Beer Ganache
- 210 g of Hopped La Chouffe Beer
- 75 g of Invert Sugar
- 510 g of Belcolade Lait Supreme, ZA306/G
- 80 g of Butter
Additional ingredient
- Belcolade Noir Pur Amer, 73-27-42
Preparation method:
- Boil the hopped La Chouffe beer with the invert sugar.
- Pour onto the Belcolade Lait Supreme and mix.
- When it reaches 35 °C add the cold butter and mix with a hand mixer.
- Pour into a frame of 9 mm high and let it crystallize for 12 hours at 18 °C with a humidity below 60 %.
- Temper the milk chocolate and spread a thin layer of the tempered Belcolade Lait Supreme on the ganache side.
- When it’s crystallized, turn it and spread another thin layer of tempered Belcolade Lait Supreme on the other side.
- Cut it with the guitar into 1 cm by 4 cm shapes.
- Finally, enrobe with tempered Belcolade Noir Pur Amer before placing it partly on top a plastic sheet.
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