The Fine Chocolates: Gold

Citation preview

LANNOO

Fine chocolates

GOLD

JEAN-PIERRE WYBAUW

Fine chocolates GOLD

PHOTOGRAPHY

lb I LANNOO

FRANK CROES TONY LEDUC SERDAR TANYELI

Table of Contents 4

INTRODUCTION FOREWORD

IO

A FEW SWEET IMPRESSIONS BY THE WORLD'S GREAT MASTERS

I. THE BASE

II

I4

II. TECHNIQUES AND SPECIALS

II7

PRALINE PASTES AND NUT PRODUCTS

II8

MARZIPAN AND PERZIPAN

I22

Marzipan recipes

I24

FONDANT SUGAR DOUGH

I27

INGREDIENTS

If

SUGAR COATING

I30

ABOUT TASTING

2I

CANDYING

I33

AROMAS AND FLAVOURS

23

POTENTIAL FLAVOURINGS: WHAT ARE THEIR

Candied rosettes Candied fruit-marzipan bonbons

I35 I36

PROS AND CONS?

25

CANDYING FRUITS

FLAVOUR COMBINATIONS

31

AND VEGETABLES

HERBS, SPICES AND FRUITS

33

FRUIT DOUGH

I39

FUDGE

I43

MARSHMALLOWS

I46

FLAVOURS AND TRENDS IN THE USE OF SALT

40

PRECRYSTALLISING (TEMPERING)

42

GANACHE

54

SHELF LIFE WHAT YOU SHOULD KNOW

8I

IMPRO VED SHELF LIFE IN PRACTICE

85

THE USE OF ALCOHOL

89

PROCESSING SUGAR

98

MISCELLANEOUS TO GET TO WORK YOURSELF

Advocaat or egg liqueur Amaretto-egg liqueur (with honey) Frappe Crystallised flowers to decorate confections Rolled fondant Gum paste Making your own silk screen foil and metal stencils

IOf IOf I06 IIO III II2 II3

Recipes with gelatine as the sole whipping agent Recipes with gelatine and egg white as whipping agents Recipe with gelatine without mechanical aeration NOUGAT

A few recipes and methods

I48 I49 IfO IfI If2

LOKUM

Iff

CARAMELISING

158

CARAMELS

Butter caramels Salted caramel Honey caramels Chocolate caramels Chocolate caramels with mine Nut caramels Black devils Caramel bars CHOCOLATE SPREADS

IIf

I37

Recipes

I6I I63 I64 I64 165 I65 166 167 I68 I69 173

5

HOLLOW BULLETS

CUT PRALINES:

WITH SHELF LIFE OF

VARIOUS METHODS TO TURN THE GANACHE INTO A SLAB

176

PIPED PRALINES: VARIOUS METHODS TO PROV IDE THE PRALINES WITH A BASE

178

DIPPING GANACHE PRALINES

180

MISCELLANEOUS

181

Crunchy, tasty sticks Baked marzipan

181 182

III. RECIPES

183

TRUFFLES

184

APPROXIMATELY THREE WEEKS 203

Champagne truffles Beer ganache I Beer ganache 2 Beer caramel A few traditional recipes Baileys truffles Bitter and vanilla Egg liqueur truffles Ganache-Cointreau cream

204 205 206 207 208 2II 212 213 214

HOLLOW BULLETS

WITH SHELF LIFE OF UP TO THREE MONTHS

Aniseed truffles Truffles with anis� liqueur Ginger truffles Vanilla truffles Honey truffles Gianduja truffles Coconut truffle Spice truffles Lavender truffles Cinnamon truffle Mitilinis

186 187 188 189 190 191

215 216 217 218 219 220 221 222

HOLLOW BULLETS

193

WITH SHELF LIFE OF

193

APPROXIMATELY SIX TO

r94

NINE MONTHS

r95

WITH SHELF LIFE OF APPROXIMATELY SIX TO

Honey caramel truffles Orange truffles Butter truffle with kirsch Coffee caramel truffles Praline truffles Coffee truffle

Wine truffles Mint ganache truffles Matcha truffles Masticha truffles Chestnut truffles Kirsch truffles White and dark

l9I 192

TRADITIONAL TRUFFLES

NINE MONTHS

WITH SHELF LIFE OF MAXIMUM THREE MONTHS

TRADITIONAL TRUFFLES

196 197 r98 r99 200 201 202

Caramel truffles Apricot-basi I truffels Pistachio truffles Cranberry caramel Truffles with raspberry puree Rabarbertruffles Cardamomolive oil-honey truffles Li me-wasabi truffles Marc de Champagne truffles Strawberries-ginger truffles Banana with Earl Grey truffles

223 224 225 226 227 228 229 230 231 232 233 234

z £-z

0 0

'.: CQ

�

6 CUVETTES V)

f-.

z

f-.

z

0

u

"" 0 o;

i:i

(cups)

Extra bitter Lime ganache Apricot Orange ganache Praline-lemon ganache Oriental Bitter and rum Exotic Caramel with orange Almond-kirsch praline Coriander Praline Egg liqueur Caramel Rum cream Anise cream Caramel snobinette GANACHE AS A BASIC CREAM

Piped nuts Coffee delight Hazelnut rosette Orange slices Marzipan crunch Marquise

235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 249 250 251 252 254 255 256 257 258 259

CONFECTIONS WITH THE ADDITION OF MISCELL ANEOUS NUTS

Almond cream Cinnamon and pistachio Coconut Delight Honey and cinnamon delight Ganache with nutmeg praline Cardamom and pistachio ganache Speculaas cream Raspberry praline Praline ganache Lime-and-pistachio ganache

260 260 261 262 263 264 265 266 267 268 269

Marzipan ganache Sereh Almond praline with cinnamon Sesame praline Praline cream Pear and orange combo Almond with coffee Honey praline cream Almond chocolates Lemon Pistachio gianduja Almond cuiles Dulce de leche Coconut and crispy Pistachio with cardamom ganache Feuilletine Butter praline Gianduja ganache Muesli bars Passion Crispy Pistachio ganache Pistachio cubes Nutty Nibs & Nuts Lavender sandwich Praline with passion fruit Almond caramel Coffee gianduja Cocktail Lemon ganache with orange blossom marzipan Violette Amandine Pistachio ganache Almond ganache Pistachio gianduja sandwich Orange Crumby Lime tea Pear ganache with almond praline

270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 304 305 306 307 308 309

7 Pistachio and bitter Praline with coriander Passion Gianduja ganache with pistachio Pear and orange combo

310 3II 312 313 314

ALCOHOL-BASED CONFECTIONS

Pistachio cubes Aknot Pistachio marzipan with whisky Advocaat cream Arabe Advocaat cream Marco Wine cream Al vino Spring Cherry Prune ganache Toscana Apricot and coconut Tea ganache Sunny Caramel with coconut Blackcurrant ganache Lavender Chestnut log Cognac ganache Rum cream Tropicana Kahlua Pore Hellas Lime with wodka Orange blossom Cream of raisins in cognac Cream with rum Popping feeling Coconut

315 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 34° 341 34 2 343 344 345 346

Amaretto Lavender and anise Cappuccino Anisette Orange with coriander Whisky ganache Tropical Orange bitters Pistachio praline ganache Peach cocktail Anise caramel Heaven Calypso Margarita Lime CONFECTIONS PIPED

AND

347 348 349 350 351 352 353 354 355 356 357 358 359 360 361

- MOULDED, CUT

Paler d'or Coconut Passion fruit ganache Fresh mint and lime Red currant ganache with saffron Tea time Vanilla Lavender Red berries Salted caramel galette Mocha ganache Coffee ganache Orangina Forest Mango with saffron Banana Rhubarb Fruccy Fruity caramel ganache Equador Myscere Egg ganache with orange

362 362 365 366 367 368 369 370 371 372 373 374 375 376 377 378 379 380 381 382 383 384 385

Cl')

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