Chocolate: Final Exam

30 Caramels -Turtles

40 Polycarbonate Molds- Amaretto ganache

50 Piped ganache- Coffee ganache pyramids

50 Framed ganache- Hazelnut Latte- Praline and Coffee Ganaches

Amaretto Ganache

150 g cream

50 g glucose

40 g almond paste

450 g milk chocolate, unmelted, tempered, chopped

40 g amaretto liquor

-combine cream, glucose, and almond paste in pan- bring to a boil- stir to break up almond paste
-pour cream mixture over unmelted, chopped, tempered chocolate and let sit for a minute allowing chocolate to melt
-stir with spatula from center out

-stream in liquor and stir until fully combined

-let set up or table depending on when going to pipe
-pipe into molds

Coffee Ganache

180 g heavy cream

10 g coffee beans

milk as needed

60 g glucose

400 g dark chocolate, tempered, chopped, unmelted

40 g soft butter

40 g coffee liquor

-combine cream and roughly chopped coffee beans
-bring to boil, remove from heat, and cover with plastic, let steep at least 5 minutes
-pass cream through moistened cheese cloth; replace any missing cream with milk to bring it to desired weight
-add glucose to cream and bring to boil
-pour hot cream over chopped, unmelted, tempered chocolate
-let sit a minute to allow chocolate to melt
-stir with spatula from center outwards until all chocolate melted
-stir in softened butter until no lumps remain
-stream in coffee liquor until mixture is homogenous