A gift from Sanjara

From our own Sanjara, her recipe for the encrusted liquid filled chocolate.
(her brother is better!!!)

and another ganache recipe!

Thanks San !


CRUST LIQUEUR
Definition

Crust liqueur products are chocolates with a liquid filling. The filling may contain alcohol. These products typically consist of a thin sugar crust containing a saturated flavoured sugar solution. The sugar solution consists of

- Sugar, water and alcohol
- Sugar, water, flavours and acidic additives
- Sugar, water and red wine.

These centres are usually covered with chocolate.

Requirements regarding the ingredients

Sugar

To ensure a proper crust, only pure sugar should be used. i.e. it should consist of minimum amount of ash, invert sugar and minerals.

Water

The sugar is dissolved in water. The main function of the water is however the formation of a saturated solution with sugar and alcohol. The water must be of the quality of drinking water with a ph. of 6.5 or 7.

Alcohol

Crust liqueurs mostly contain pure products rather than extracts. The spirits should have an alcohol content of a minimum of 60% volume otherwise the formation of crust is difficult.


Acidic acids

Acidic additives are also used as they carry flavours well and have a cooling effect.
Acids such as citric acid can be used.

Moulding powder

Generally corn or wheat starch with minimum gluten content is used. The wheat starch should be heated to temperature between 30ºC - 50 ºC with a blow drier.


RECIPES

SUGAR CRUST WITH BRANDY


Formulation

750gms sugar
250gms water
200gms brandy – 60%vol.

Method

1. Dissolve sugar in water and cook to 112ºC
2. Cool to 100 ºC
3. Add brandy and mix carefully
4. Deposit into starch (starch temp should be around 45 ºC.)and sieve starch to cover the centre
5. Turn over after 3 hrs carefully without damaging the crust
6.Leave in starch for 24 hrs for drying
7. Sieve from starch and brush away the excess starch. enrobe in chocolate



SUGAR CRUST WITH KIRSCH OR RUM

Formulation

1000gms sugar
400gms water
200gms kirsch 60% vol OR rum 60%vol

Method

As above


SUGAR CRUST WITH RED WINE

Formulation

750gms sugar
250gms water
150gms red wine 67-70% vol
50gms sugar

Method
1.dissolve sugar in water and cook to 114 ºC
2.cool to 110 ºC
3. dissolve icing sugar in red wine and filter to remove particles
4. mix wine mixture carefully with sugar syrup
5. deposit into starch( starch temp 25 ºC- 40 ºC) and sieve starch to cover the centre

6. Turnover deposited crust carefully after 4hrs (turnover is done to give an even distribution of sugar crust. Turnover is usually done with a string or thread to avoid breaking of deposited crust)
7. leave in starch for 24hrs
8. sieve brush and blow to remove starch
9. Enrobe in chocolate.

ALCOHOL FREE SUGAR CRUST LIQUEUR.
Formulation
750gms sugar
250gms water
12cc citric acid
1cc fruit flavour or 15cc fruit juice
Method
1. Dissolve sugar in water and cook to 109 ºC
2.Cool syrup to 65 ºC
3. Add 12cc of citric acid
4.Add fruit flavour
5. Deposit in starch (starch temp. 30 ºC) and sieve starch to cover the centre
6. Turnover after 3hrs
7. Leave in starch for 24hrs.Sieve, brush blow and then enrobe with chocolate


GANACHE
formulation

600g whipping cream(35% fat)
20 g of instant coffee( i prefer dark roast)
5 - 10g of nutmeg (depending upon the palate)
600g hazelnut praline paste
70 honey( u can try maple syrup)
1000g milk chocolate ( 40% cocoa)


for the bases and covers
100g roasted sesame seeds
170g milk chocolate

method

first prepare the bases and covers.
blend the roasted sesame seeds and the tempered milk chocolate
spread the mixture out thinly on a silicon mat
cut round discs for the base and covers when it begins to harden.

bring cream nutmeg and coffee granules to boil, and let the infusions seep
for 3 hrs minimum.
set the kitchen aid with paddle attachment and aerate the praline for 1 min
on speed 3
pour the cream mixture onto the praline in 3 to 4 inclusions and mix till
incorporated on slow speed.
fold in the honey and chocolate with the spatula gently.. combine into a
homogeneous mass. pipe with nozzle no. 10 0r 12 into round balls on the
base.
lay the covers and press them flat.
enrobe with dark chocolate.( i prefer grand cru madagascar(60%) coz of its
fruity and spicy notes)

finish with ur signature note