Ingredients Method 1. Combine the cream and glucose syrup in saucepan. Scrape the vanilla bean into the cream mixture, and then drop in the scrapped pod. Bring to boil 2. Remove from the heat and pluck out the pod. Allow cream mixture to cool to 40o Celsius 3. Massage the butter into the melted milk chocolate, taking care that no lumps remain 4. Pour the cream mixture over the chocolate using paddle, stir in small outward circles, to emulsify. 5. Spread the mixture into 18 x18 cm frame. Allow to sit at room temperature, uncovered, until it firm about 1 hour PASSION - VANILLA MILK CHOCOLATE TRUFFLE FRAME VANILLA MILK CHOCO GANACHE Cream 90 gm Glucose Syrup 60 gm Vanilla Bean ½ pcs Butter, soft 10 gm Milk chocolate 230 gm Ingredients Method 1. Combine the cream and glucose syrup in sauce pan. heat at 35o C - 40o C 2. Reduce puree to 25gm 3. Massage the butter into the melted white chocolate, taking care that no lumps remain. 5. Pour the cream mixture over the white chocolate followed by puree using paddle, stir in a small outward circle, to emulsify 6. Pour the mixture on the top of vanilla ganache. Cover with the plastic wrap and allow to crystallize overnight, 7. Remove from the frame and peel the plastic off the slab. 8. Pre coat the vanilla ganache side with the dark chocolate 9. Cut into rectangular on a guitar 10. Dip each center in the dark chocolate and place on structured transfer sheet on each side 11. For the best shine allow the pieces to crystallize overnight before removing the transfer sheets. If that is not possible, refrigerator the finished and set pieces for 5 minutes, and the remove the transfer sheet. PASSION FRUIT GANACHE Cream 50 gm Glucose Syrup 35 gm Passion fruit puree 50 gm Butter, soft 15gm White chocolate 260 gm 24
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