bake - October 2012 - 74

sweet goods

Basics of Chocolate
Chocolate is an ingredient that is alluring to your customers, and sometimes intimidating for you. But using things like ganache, you can upscale your products — and your price points. Jeff Blount, instructor of hospitality education at Central Piedmont Community College Ambassador of Chocolate for Barry Callebeaut, demystiﬁes the process. “I’ve been married 20 years because of chocolate,” he says. “It works.” At September’s All Things Baking show in Houston, Blount demonstrated how to create your own ganache using Barry Callebeaut chocolate in callet form. The formula includes: 500 g of heavy cream, heated up to just before boiling + 80 g of glucose + Barry Callebeaut now uses 100% sustainable cocoa www.growinggreat chocolate.com for more.

CHOCOLATE MOUSSE BROWNIE STICK
These days everything is better – and marketable – on a stick. Blount offers this tip for a chocolate mousse brownie stick that’s dipped in ganache with a white-chocolate drizzle. Fill a popsicle mould with the white ganache chocolate mousse, and pop a piece of brownie into the middle. Add a stick and freeze. Once frozen, You can dip it into the dark chocolate ganache and then drizzle with white ganache and add accents. Be sure to keep the brownie pop chilled, or the mousse will slide right off the stick.

625 g of dark chocolate (#811) OR 958 g of white chocolate (W2)

750 g of milk chocolate (#823) OR

To get started, pour the glucose into the chocolate (though it won’t hurt to combine it with the cream), and then pour the cream over the top of the chocolate callets. “Here, everybody wants to grab a whisk and stir,” he says. “Don’t. Leave it be.” Let it sit for a few minutes while the hot cream melts the chocolate. After a few minutes, use a spatula to combine the ingredients. If you let it sit overnight—Blount suggests covering the bowl with saran wrap and setting in a cool area, such as an air-conditioned office—it will have the consistency for a ﬁlling. If you microwave it for a few seconds at a time, you can get a viscosity that is suitable for spreading or creating a chocolate mousse. Be careful not to heat it up too fast. About 10-15 seconds at a time in the microwave will work. To create a chocolate mousse, softly whip a heavy cream, and temper about 25% of it with the room-temperature ganache. Then fold in the remaining whipped cream. From there, you can

“I’ve been married 20 years because of chocolate.”
Jeff Blount, instructor of hospitality education at Central Piedmont Community College Ambassador of Chocolate for Barry Callebeaut

use it as a ﬁlling, ﬁnish a cake or create any number of decadent treats. Just be careful where you place the items in your case. “Chocolate loves to pick up ﬂavors,” Blount says. “So if it shares a case with a garlic dish, you’re going to have a garlic chocolate mousse.”
JOA N IE SPEN CER

74 < OCT 2012 | bakemag.com

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bake - October 2012

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