Ingredients: For the fudge filling
Preparation: For the fudge filling
Heat together the condensed milk, invert sugar and sea vegetable powder
Slowly pour the hot liquid over the melted chocolate.
When the ganache reaches 35 degrees Celsius add the cubed butter and emulsify.
I painted semi-sphere moulds with a combination 4 coloured cocoa butters letting each one dry before applying the next:
-Cocoa butter coloured with edible silver shimmer
I used a combination of my finger and a pastry brush to achieve the ‘Northern lights’ effect.
I used tempered zephyr to encase my bonbon.
I use both seeding method and the addition Mycryo cocoa butter to temper my chocolate.
I melted 500g zephyr white chocolate to between 45 and 50 degree in the microwave
I added 100g unmelted chocolate gradually while stirring my chocolate.
When the chocolate reached between 32 and 34 degrees I added 5g of melted (but not hot) Mycryo cocao butter.
Finally when my chocolate is between 29 and 30 degrees I start to work with it.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges