Based on the sour taste of fresh raspberries, this paper puts forward the deep taste of Ganes chocolate with cocoa sweet cassava flour.
Raspberry chocolate tower can be complete, rich, subversive and sealed.
Diet weight: 1 round tower can be completed, with a diameter of 18 ~ 19 cm and a height of about 2 cm.
Chocolate sweet cassava flour
About 250 ~ 270 g is needed in the production operation, and the cassava powder is about 170 g ~ 190 g after entering the mold.
(b) Ganes chocolate stuffing
Animal fresh cream, 36% cream: 130g.
Salt-free cream: 13g
Rum: 1 teaspoon
Blend bitter and sweet chocolate, with more than 50% cocoa butter: 155g.
(c) Decoration after completion (may be omitted)
Pistachio nuts: right amount
Fresh raspberry: about 100 ~ 125g.
Cocoa powder for baking: appropriate amount
Sugar powder: right amount
Discussion on ingredients of raspberry chocolate tower
The quality of the selected chocolate will directly affect the texture, taste and taste of the chocolate tower. When making chocolate towers, it is recommended to use chocolate containing at least 50% cocoa butter.
Chocolate with more than 65% cocoa butter is commonly known as dark chocolate, and it is also called bitter chocolate because of its slightly bitter aftertaste. It is a very recommended choice for people who can accept the taste of dark chocolate.
The decorative chocolate tower is omitted, and cocoa powder is directly sprinkled on the surface after the chocolate filling is fixed, which is the traditional French raw chocolate tower.
French basic cocoa sweet cassava enters the mold.
Complete the loose dough. Remove the plastic wrap and press it into a circle (when making a circular tower, make it into a circle).
Prepare 2 silica gel pads for baking. Place the dough between the silicone pads in the middle.
Remarks: Or, operate on a workbench sprinkled with a little flour. The rolling pin needs a little flour.
Press the dough into a star shape with a rolling pin.
The way to roll out the circular tapi is to roll up from the center, return to the center point, and then roll down from the center. Turn right or left 15 (depending on your habits), then roll up from the center, return to the center point, and roll down from the center. This is the rolling method of the circular tower skin. )
Repeat the action until the tower skin reaches the ideal diameter, and the thickness of the tower skin is preferably between 0.2 and 0.3 cm (it can be assisted by a wooden strip/mahjong ruler with appropriate thickness).
1.) Prepare the tower ring. The hole tower ring with a diameter of 19 cm and a height of about 2 cm is used here. The tower ring does not need oiling or dust removal.
2.) The tower ring is placed on the silica gel baking mat.
3.) Sprinkle a little flour on the tapir and the rolling pin. Roll up the tape with a rolling pin.
4.) Dragonflies enter the mold.
After the tapi is folded into the tower ring, gently press it along the baking ring with your knuckles, which really makes the tapi stick to the tower ring and the bottom. Cut off too much tape with a knife.
When finished, cover with plastic wrap, send it to the refrigerator for the second time, and relax the tapi 1 hour.
France base cocoa donuts bakery
Preheat the oven 180℃, the upper and lower temperatures are the same, and preheat the oven at least 20 minutes in advance.
1.) Complete the second relaxed tapi.
2.) Put cassava flour with baking ring and silica gel baking mat on a big baking tray and bake in the furnace.
The oven temperature is180 C. The upper and lower temperatures are the same, and it is located in the middle and lower floors of the oven.
The baking time is about 30 ~ 35 minutes. (depending on the size and thickness of the tower shell)
Remarks: cyclone device can be used for baking tower skin, and the temperature is set at 150 ~ 160℃. Meanwhile.
Remarks: If you don't use perforated tower rings and perforated silica gel baking mats, you must remember to fork out exhaust holes at the bottom of the tower, and use heavy stones for blind baking and bare baking.
The key steps of blind baking and naked baking, as well as related information, can be found in the article "French Basic Sweet Cassava Cream Making Method".
Manufacturing steps of Ganesh chocolate stuffing
1.) ingredients of Ganes chocolate stuffing.
2.) Blend bitter and sweet chocolate beans with more than 50% cocoa butter. If you use chocolate bricks, cut them into small pieces before use. The smaller the chocolate particles, the faster the melting speed.
3.) Pour the animal cream into a small pot with a thick bottom and heat it on low heat. When heating, stir slightly.
Remarks: small pot for heating, deeper. Because whipped cream will pop up when heated like fresh milk when heated.
Remarks: The quality of the selected chocolate will directly affect the texture, taste and taste of the chocolate tower. It is recommended to use chocolate with cocoa butter content over 65% when making chocolate towers.
1.) Heat the nearly boiling whipped cream and pour it directly into the chocolate.
2.) & mp3.) Pour in the whipped cream and let it stand for 2 minutes. Don't touch or stir it.
4.) After two minutes, slowly draw a circle with a silicone scraper and stir.
) -4.) Slowly circle and mix with a silicone scraper. The whole process. Chocolate will slowly melt into soft chocolate sauce.
1.) When you can't see the chocolate, add rum.
2.) Draw a circle and stir it evenly, and you will see the luster.
3.) Add room temperature cream. You'd better cut it into small pieces. Keep stirring.
1.) A homogenizer can be used to help homogenize chocolate. If there is no homogenizer, you just need to draw circles slowly until the texture is uniform and the finished chocolate sauce is slightly thick, soft and shiny.
2.) Prepare a thin screen and a large-caliber cup.
3.) Sift the chocolate sauce. The screening step can filter out impurities, lumps and bubbles in chocolate; The texture of chocolate sauce does not need to be more detailed, and it will not affect the taste.
4.) Use a silicone scraper, and then press the chocolate left on the screen.
1.).
2.) Pour the chocolate sauce directly into the prepared cooling tower box, starting from the center.
3.) When finished, remember to shake the chocolate tower left and right on the workbench until the chocolate sauce covers the whole tower evenly.
4.) Continue shaking to flatten the chocolate sauce.
Remarks: Before filling the chocolate sauce, a thin layer of raspberry jam (or jam with other flavors) can be coated in the tower box, which can increase the taste level of the chocolate tower.
Remarks: If the operation speed is too slow and the chocolate is cooled too much, the chocolate sauce will thicken and the fluidity of the chocolate sauce will become worse after it is poured into the tower box. * Solution: You can use a warm water basin to heat it to help the chocolate sauce soften. Or, heat it in a microwave oven with low power for 30 seconds, stir it with a silicone scraper, and heat it for a short time if necessary until it reaches a flowable texture.
Decoration after completion (can be omitted)
1.) Let it stand for about 3-4 hours until the chocolate filling is stable. * * The ambient temperature in Austria is low, so I put it at room temperature after sealing (not sealing and sealing). If the ambient temperature is relatively high, it can be sent to the refrigerator for refrigeration.
2.) Sprinkle a circle of pistachios around first.
3.) Slowly spread it around the edge with a small spoon.
4.) Put fresh raspberries, sprinkle cocoa powder in the middle, put some pistachios, and then sprinkle with powdered sugar. You can finish the lovely raspberry chocolate tower.
Preservation and preservation of raspberry chocolate tower
The chocolate stuffing in the raspberry chocolate tower has whipped cream instead of eggs. You can choose to store it at room temperature below 20℃ or in cold storage.
Whether stored at room temperature or in cold storage, containers with lids should be used.
When stored in the refrigerator, it should be taken out one hour before eating and heated at room temperature to better appreciate the richness and aroma of chocolate.
A chocolate tower decorated with fresh raspberries and fresh fruits is recommended to be eaten within 2 days.
No fresh fruit decoration, chocolate tower, cold storage can keep fresh for 4 days.
When stored in the refrigerator, it should be taken out one hour before eating and heated at room temperature to better appreciate the richness and aroma of chocolate.