B-fermentation
“Callebaut is Belgian heritage. And so is Belgian beer. It’s a perfect match. Single origin milk chocolate java has a strong caramelised milk flavour, which matches beautifully with the bitterness and spicy aftertaste of a Belgian westmalle or rochefort dark beer.”
- Level:
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Medium
- Makes:
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25 persons
Belgian beer ganache
Ingredients: Belgian beer ganache
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4.4 ozdark beer
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0.5 ozglucose
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0.9 ozsorbitol powder
Preparation: Belgian beer ganache
Warm up until 70°C.
Ingredients: Belgian beer ganache
Preparation: Belgian beer ganache
Add and emulsify.
Ingredients: Belgian beer ganache
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0.2 ozpure alcohol 96%
Preparation: Belgian beer ganache
Add carefully.
Crystallise ganache at 30°C and pour into 1-cm-thick frame. Leave to cool. Cut out with round cutter: a bit smaller
than the mould shape. Sprinkle moulds with white dots, spray with yellow and orange colour and mould with milk
chocolate Callebaut® 823. Pour rest of ganache into pre-moulded moulds with scraper and leave to cool.
Unmould and place cut ganache between 2 shells.
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