Caramelised white chocolate ganache
The caramelised white chocolate has a very subtle caramel flavour and goes well with not only vanilla, but with other flavour enhancers as well.
Creation by Sjon Koelman, Wim Koelman Bakery, Heemskerk, the Netherlands.
Makes 1000g.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Soy
- Vegetarian
Ingredients
- 600 g white couverture chocolate
- 255 g whipping cream
- 50 g invert sugar
- 1 vanilla bean
- 30 g cocoa butter
- 120 g butter
Preparation method
- Pour the white couverture in a shallow gastronorm dish.
- Put in a 130°C oven and allow to caramelise in 20 to 30 minutes (stir at regular intervals). Set to cool.
- Heat the cream, invert sugar and the vanilla pod (slit open).
- Slightly melt the caramelised chocolate with the cocoa butter.
- When the cream mixture boils, remove the vanilla pod and scrape out the contents.
- Make an emulsion by pouring the cream mixture onto the chocolate, gradually and in parts.
- Allow the smooth emulsion to cool to 35°C and blend in the butter with a hand-held blender.
- Pour into a bowl.
Serving suggestions
- As a basic ingredient in bonbons, as a filling in a pastry, cake or dessert.
- Combines nicely with milk chocolate or coffee components.
- Use in a composition with components of strawberry, passion fruit and yogurt.
