Chocolate decoration ideas for Christmas Desserts

Callebaut

Callebaut

Standard Supplier 16th November 2016
Callebaut

Callebaut

Standard Supplier

Chocolate decoration ideas for Christmas Desserts

⁣Chocolate decoration ideas for Christmas Desserts from Julie Sharp, ⁣pastry chef from Callebaut UK

Ingredients

  • ⁣Gold metallic spray:
  • IBC Gold creative powder
  • 80% Neutral alcohol or Vodka
  • ⁣Christmas Bauble dessert:
  • Milk chocolate mousse:
  • 250g whole milk
  • 400g Callebaut 823 milk chocolate
  • 600g Whipping cream 35% fat
  • ⁣Pear and vanilla Jelly:
  • 200g Stock syrup
  • 200g Pear Puree
  • 4lvs Gelatin
  • Lemon juice to taste
  • ⁣Poached pears diced pear:
  • Caster sugar to make Caramel syrup
  • 1x Vanilla pod
  • 1 x Star anise
  • 4x Cardamom pods
  • Lemon zest and juice
  • Whiskey
  • ⁣Milk chocolate ice cream:
  • 707 g Whole milk
  • 163 g Whipping cream
  • 35 g Fat-free milk powder
  • 53g Sugar
  • 14 g Invert sugar
  • 5g Stabiliser-emulsifier
  • 23 g Glucose syrup
  • 180g 823 Callebaut milk chocolate
  • ⁣Hot Chocolate sauce:
  • 200g Whipping cream
  • 150g Callebaut 811 Dark Chocolate
  • ⁣Toasted gingerbread croutons:
  • 90g butter
  • 90g Demerara sugar
  • 90g black treacle
  • 140g flour
  • 4g ginger
  • 2g cinnamon
  • 4g bicarbonate of soda
  • 1 egg
  • 120ml milk

Method

⁣Gold metallic spray:
⁣Add about 10% powder to your alcohol; what you are looking for is that it is fluid enough to go through your spray gun. Spray the gold liquid into you half sphere moulds.
Immediately clean the top of your mould to remove any excess powder and then thinly line with tempered dark chocolate.
⁣Coloured Cocoa butter decoration for Baubles:
Melt the IBC Coloured cocoa butters to 45 ᵒc
Pour a small amount out on to grease proof paper and give it a bit of movement to cool down slightly. Then either flick with a tooth brush or paint into your moulds.
Do not put a thick layer inside as this will stick to the mould not the chocolate when it is de-moulded.
Layer up your colours letting them set in-between each application.
Finish the back with creative powder.
Line thinly with tempered chocolate and them allow to set in the fridge.
De-mould
⁣⁣Christmas Bauble dessert:
Milk chocolate mousse:
⁣Bring the milk to the boil and pour over the milk chocolate and emulsify.
At 35ᵒc add the semi whipped cream.
⁣⁣Pear and vanilla Jelly:
⁣Boil the stock syrup with the vanilla pod
Rehydrate the gelatin in cold water and add in to the stock syrup
Add the pear puree
Check to see how sweet this is and season with the lemon juice.
You can also add in an alcohol like Poire William or whiskey to add extra flavours.
⁣Poached pears diced pear:
⁣Make a direct caramel with the sugar and thin down with water.
Add in the spices and zest infuse
Cut the pears into ½ cm dice
Place the syrup and pdiced pear into a Vac pack into bag
Poach – pear still needs to have a bit of bite
⁣⁣Milk chocolate ice cream:
⁣Heat the whole milk with the whipping cream and fat-free milk powder.
At 30°C add the sugar and invert sugar.
At 45°C, pour over your choice of milk chocolate.
At 50°C, add the stabiliser-emulsifi er mixed with glucose syrup.
Heat to 85°C, strain and Cool.
Chill for 24 hours. Churn.
⁣Hot Chocolate sauce:
Bring the cream to the boil
Pour over the chocolate and allow to sit for 1 min
and then whisk together
Alternatively you could put both of the chocolates into a plastic bowl and heat for 1 min in the microwave. Then stir together
⁣⁣Toasted gingerbread croutons:
Melt the butter, sugar, Demerara and treacle together.
Take off the heat and leave to cool.
Sieve the dry ingredients and add to the melted mix.
Add the egg and milk.
Pour into a flexipan mould (Flat, with ridged edge).
Bake at 150⁰c for approx 10 mins, or springy to touch.
Leave to cool before cutting into cubes.
Dust with icing sugar, then toast them, and use to
garnish the fools.

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