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Fresh ginger and rum flavor the white chocolate centres, adding a delightful tropical note that is complimented by the dark chocolate coating.
By Peter P. Greweling
Peter P. Greweling | Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner | John Wiley & Sons, 2007
Yield: 180 pieces
6 oz. heavy cream
3 oz. ginger root, peeled and sliced
1/2 vanilla bean, scraped
1.5 oz. glucose syrup, as needed
3 oz. dark rum, Bermudan preferred
1.5 oz. butter, very soft
2 lbs. white chocolate, melted, tempered (at 86°F) (see instructions)
Combine the heavy cream and ginger root. Scrape the vanilla bean into the cream mixture, then drop in the scraped pod. Bring to a boil. Remove from heat, cover, and let steep for five minutes.
Strain the aromatics out of the cream using pre-moistened cheesecloth. Wring the aromatics in the cheesecloth to ensure maximum extraction.
Return the cream to its original weight by adding milk.
Combine the flavored cream mixture with the glucose syrup. Bring to a boil.
Remove from heat, add the rum and allow to cool to 105°F.
Massage the butter into the white chocolate.
Pour 105°F-cream mixture over the white chocolate. Using a paddle, stir to emulsify.
Spread the mixture immediately into a 12-inch by 12-inch by 1/2-inch frame placed on a heavy plastic sheet. Cover and allow to crystalize overnight, at room temperature.
Remove the frame from the ganache and peel the plastic from the slab.
Precoat one side of the slab with the dark chocolate.
Cut into rectangles on a guitar, using the 15mm and 30mm strings.
Dip in the dark chocolate. Using a three-tine fork, make a wave on the surface.
Chocolates and Confections © 2007 Peter P. Greweling. Photo © John Wiley & Sons. All rights reserved.