Coffee Reduction with Apple Dark Chocolate Ganache

AW: 0.83
EXPIRY TIME: 30 days as long as the storage temperature is 16-18C
Coffee Reduction
Total weight: 100 gr

Ingredients list
40 gr freshly prepared strong espresso
50 gr raw bio cane sugar
10 gr glucose syrup

Method
Weight all the ingredients. Add all of them to a pot and bring to simmer on low - medium heat. Stir occasionally. Cook until it reduces twice in volume and its temperature reaches 106 C. You may substitute glucose with maple syrup. Take off from heat and cool down. Pipe at the temperature of 27 C. Fill 1/3 of bonbon cavity. Leave to stabilise for 3 hours at 16 C before piping the second layer.

Baked Apple Dark Chocolate Ganache
Total weight: 214 gr

Ingredients list
100 gr dark chocolate 66%
36 gr puree of baked red apples
6 gr lemon juice
18 gr sorbitol (chicory root)
2 - 3 drops of red apple extract (power flower)
21 gr dextrose (grape sugar)
14 gr cocoa butter in drops
24 gr plant based vegan butter


Method
Weight all the ingredients beforehand. Take two heatproof and microwave safe bowls. In one bowl mix together apple puree, lemon juice, sorbitol, dextrose and warm to 35 C. Stir to dissolve the sugars. Put aside.
Meantime put chocolate and cocoa butter to other bowl and melt to 40 C.
Add apple puree with sugars to melted chocolate and add few drops of apple extract too. Use blender to emulsify ganache until the texture is silky and homogeneous. When the temperature of ganache reaches 33 C, add plant based vegan butter. Emulsify with the blender again. Pipe when ganache is 27-28 C over coffee reduction. Stabilize for 10-12 Hours.



Notes on Ingredients
Sorbitol
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness.
Grape sugar or Dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine.
Inverted sugar/ Maple syrop
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother
Vegan butter
Find the one with the maximum fat content with neutral in flavor. I use Flower Farm brand. Butter helps to soften the ganache texture.
Instruments list
Mould Martellato MA1018
Brush
Spatula
Paper towels
Colours: black, orange, yellow, green, white
Airbrush with 0,6 nozzle
Compressor 2 bars
hose
You may create your own cocoa butter by yourself too. For this use cocoa butter and oil soluble colouring powder.
Melt cocoa butter to 50 C, add powder and use blender to dissolve powder. Cool down to the working temperature to 30-31C.
For colouring bonbons I use already coloured cocoa butters from Roxy&Rich.
All the colours should be TEMPERED before use.
Melt cocoa butter to 50 C and temper it on a marble slab by moving it back and forth until the temperature drops down to 30-31 C. After that it's ready to be used.