Cocoa liquor ganache

Created by

Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

level 2

The partially sweet taste and soft texture of the pistachio forms an interesting combination with the powerful chocolate taste of cocoa liquor ganache. Both flavours are very present, but succeed each other beautifully.

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Recipe components

Callebaut® ingredients

Pistachio

Ingredients	Preparation
220g Callebaut - Finest Belgian White Chocolate - White Chocolate - Velvet - 2.5kg Callets 200g NPO-PI1 pinch Ground Maldon salt	Crystallise chocolate and mix everything together.
Q.S. Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 811 - 5kg Block Q.S. Callebaut - Finest Belgian Milk Chocolate - Recipe N° Chocolate - Milk Recipe N° 823 33.6% - block - 5kg	Decorate moulds with dark chocolate using your fingertips. Mould with milk chocolate. Fill 2 half shells with scraper and leave to cool. Unmould.

Cocoa liquor ganache

Ingredients	Preparation
250g 35% cream 50g invert sugar 15g sorbitol powder 1piece(s) Vanilla	Mix and boil.
250g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 70-30-38 - 5kg Block 100g Callebaut - Cocoa Mass - Cocoa - Cocoa Mass - 5kg Block	Add and emulsify with Thermomix blender.
35g crème de cacao liqueur	Add carefully.
Crystallise ganache and pour into 1-cm-thick frame. Leave to cool and cut out with round cutter.