Method Ingredients 1. Combine the cream with the chopped ginger and bring to a boil. Remove from heat, cover and let steep for 15 minutes. 2. Strain the ginger out of the cream using a pre moistened cheese cloth. 3. Return the cream to its original weight by adding milk. 4. Add the glucose syrup to the flavored cream mixture. Heat at 35o C. Melt chocolate at 50o C. And pour in the above infusion. 5. Using a spoon or spatula stir in the mixture in small circles in the center of the bowl until it emulsifies. 6. Stir outward in large circles to spread the emulsion throughout the bowl, checking to see that all chocolate has melted. If necessary place the ganache over a warm water bath to melt the chocolate. 7. Massage the butter into the ganache taking care that no lumps of butter remain unincorporated. 8. Pour the ganache into a bowl. Place plastic wrap directly on the surface of the ganache. Allow the ganache to rest at room temperature until it reaches 25o C or slightly lower, approximately 20 min. The cooled ganache should be of a thick but fluid consistency to properly fill the shells. 9. For the Biscoff crunch, melt the milk chocolate over baine marie and combine with praline paste and melted cocoa butter. Mix in the crushed lotus biscuit and cool it down on a marble or granite table to 24o C. Spread out evenly on a silpat using an offset spatula. 10. Using a disposable pastry bag with small opening cut in the tip; fill the shells/lined moulds with the ganache (half way through) and insert the biscoff crunch in the center and fill to the top. 11. Allow the ganache filling to crystallize at a room temperature until the top solid. 12. Seal the molds with the dark chocolate. 13. Allow the caps to crystallize at room temperature, and then refrigerate until the chocolate pulls away from the inside of the molds. Approximately 20 min. 13. Place a piece of stiff cardboard over each mold and invert it to release the finished chocolate. GINGER BISCOFF CRUNCH Ganache (For filling) Cream 105 gm Fresh ginger (chopped) 1tbsp Milk A/R Glucose syrup 30 gm Dark chocolate 55% 100gm Butter (soft) 15gm Biscoff crunch Milk chocolate 60.5 gm Cocoa butter 15 gm Praline paste 75 gm Lotus biscuit (crushed) 48.5 gm Chocolate (Coating) Dark chocolate 55% (tempered) A/R 1 chocolate mold- 12-15 pcs 22
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