Daily Special: Pumpkin Caramel Ganache

Pumpkin Caramel Ganache

 

Orange, Yellow, and Green Cocoa Butter  Coloring

As needed

Milk Chocolate, tempered , for lining molds

As needed

Sugar

1 oz

Lemon Juice

¼ tsp

Glucose Syrup

0.5 oz

Heavy Cream

1.75 oz

Pumpkin Puree

1 oz

Milk Chocolate, tempered chopped

4.5 oz

Brandy

0.5 oz

 

 

Prep molds

  1. Airbrush the molds lightly with the colored coloring
  2. Temper chocolate and line molds

Making Ganache

  1. Rub the lemon juice into the sugar in a sauce pan
  2. Caramelize the sugar by stirring over direct heat until it has fully melted and caramelized
  3. Remove from heat and add the glucose syrup
  4. Bring heavy cream to a boil and add it to the caramelized sugar mixture
  5. Add puree and bring to a boil
  6. Pour the hot mixture over the chopped chocolate and allow chocolate to melt
  7. Stir until the mixture emulsifies, steam in the brandy stirring until well blended
  8. Allow ganache to cool to 77°, or lower
  9. Pipe into mold cavities
  10. Allow the ganache filling to crystallize at room temperature
  11. Seal the molds with tempered chocolate

 

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