Pineapple Chocolates Online Class
Pineapple Chocolates Online Class
Pineapple Chocolates Online Class
CHOCOLATES
RECIPE BY
KIRSTEN TIBBALLS
Sweet, tropical pineapple jelly and rich dark chocolate ganache enrobed in dark couverture
chocolate and finished with a simple, eye-catching coloured chocolate garnish.
INTERMEDIATE
PINEAPPLE JELLY
55 MINS
DARK GANACHE TAKES 24 HRS TO PRODUCE
MAKES 204
PINEAPPLE JELLY
INGREDIENTS METHOD
600g (21.16oz) Ravifruit pineapple puree Boil the pineapple puree in a saucepan. Combine the citrus
7g (0.25oz) citrus pectin pectin and the caster sugar (A) together in a bowl. Once the
48g (1.69oz) caster (superfine) sugar (A) puree is boiling add in the pectin and sugar mixture and bring it
380g (13.4oz) caster (superfine) sugar (B) back to a boil. Add the sugar (B) in stages, allowing it to come
66g (2.33oz) liquid glucose back to a boil in between. Add in the glucose. Stir continuously
10g (0.35oz) tartaric acid while monitoring the temperature. Dissolve the tartaric acid in
QS boiling water boiling water.
EQUIPMENT Once the jelly reaches 107°C (225°F) add the dissolved tartaric
acid and pour it into two large frames prepared on a Silpat mat.
digital thermometer Once cool, slide a tray underneath and place an additional two
large plastic frames large frames on top.
silpat baking mat
aluminium baking tray
INGREDIENTS METHOD
320g (11.29oz) fresh cream 35% fat Boil the cream with the inverted sugar and pour over the Mex-
65g (2.29oz) inverted sugar ique couverture. Emulsify with a stick blender until the ganache
400g (14.11oz) Cacao Barry Dark Mexique is smooth and shiny. Cool the ganache at room temperature to
Origine 66% 34°C (95°F) before incorporating the
130g (4.59oz) unsalted butter softened butter with the stick blender.
FINISHING
INGREDIENTS METHOD
QS Callebaut 811 dark couverture 54.5% Temper the dark couverture ( see our online video for
QS Callebaut W2 white chocolate 28% instructions). Place a thin layer of tempered dark couverture on
QS yellow oil soluble colour the base of the ganache. Work it with an angled palette knife
until it starts to set. Turn the filling over and cut into individual
squares 22mm x 22mm. Separate the squares in preparation for
EQUIPMENT
dipping.
aluminum baking tray
Temper the white chocolate with a small amount of sieved yellow
large angled palette knife
oil soluble colour. Reheat your dark couverture if required and
guitar cutter or cutting grid 2/4
make sure it is in a bowl deep enough for dipping. Dip each
dipping fork
filling individually in the dark couverture and garnish each corner
baking paper
using a small knife dipped in the yellow chocolate.