bake - March/April 2022 - 58

formula of the month
PRETTY AND PIQUANT/HEARTS ON FIRE
ROBYN DOCHTERMAN / OWNER, ST. CROIX CHOCOLATE CO., MARINE ON ST. CROIX, MINN.
For the Red Jalapeño Ganache:
* 100 g. The Perfect Purée Red
Jalapeño Puree, thawed
* 300 g. heavy cream
* 25 g. inverted sugar, such as
Trimolene
* 25 g. butter, room temperature
* 500 g. while chocolate (chips or
feves)
Method for the Red Jalapeño
Ganache:
Add the inverted sugar to the
chocolate in a mixing bowl and set
aside.
Boil the purée and cream together
over medium heat then pour over the
chocolate.
Emulsify well using an immersion
blender.
58 < MAR-APR 2022 | bakemag.com
When chocolate mixture reaches
95°F, add the butter and mix well.
Pipe into molds, halfway up the
sides, at 75°F.
For the Coconut Ganache:
* 188 g. coconut milk (canned)
* 38 g. glucose or corn syrup
* 50 g. coconut rum (optional)
* 470 g. while chocolate,
(chips or feves)
* 100 g. sweetened coconut,
shredded and chopped small
enough to pipe (a mix of
sweetened and unsweetened is
recommended though either will
work fine)
Method for the Coconut Ganache:
Bring coconut cream to a boil.
Stir in glucose and rum and return
to a boil.
Pour over chocolate in bowl and
emulsify well.
Stir in coconut. Pipe at 75 degrees
on top of Red Jalapeño Ganache,
almost to the top of the mold.
Let set overnight.
Close the mold with the same
chocolate you used for the shell. Let
set and turn out of mold. If you want
a design on top, use a magnetic mold
and a transfer sheet of your choice.
Chef's Note:
To make this piped bon bon, first
line a polycarbonate chocolate mold
with tempered dark, milk or white
chocolate and allow to set.
PHOTO COURTESY OF THE PERFECT PURÉE
http://www.bakemag.com

bake - March/April 2022

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bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
bake - March/April 2022 - 5
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