Mulled Wine
dark chocolate ganache

EXPIRY TIME: 4 weeks as long as the storage temperature is 16-18C
Mulled Wine Ganache
Total weight: 210 gr

Ingredients list
17 gr orange juice
1 gr orange zest
70 gr ocoa 70% dark chocolate
30 gr coconut oil odourless
10 gr sorbitol
30 gr grape sugar
15 gr inverted sugar
35 gr merlot wine
0,5 gr cinnamon
0,5 gr clove
2 gr vegan protein

3-4 hours before making ganache take orange juice and zest. Mix them together and leave to infuse.
Later add sorbitol, grape sugar and inverted sugar to infused orange juice. Warm all the ingredients to 40 C. Add vegan protein and spices too. Mix well and put aside.
Meantime melt dark chocolate and coconut oil to 35-40 C.
Combine liquids and fats together. Emulsify for 1 minute at least with a blender.
When ganache reaches 34 C, add merlot wine primarly warmed to 32-33 C. Emulsify again.
Pipe ganache into shells when temperature reaches 27-28 C.
Notes on Ingredients
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.
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 product texture.
Coconut oil
Find ODOURLESS coconut oil with no flavour as it is very strong and would interfere with the ganache flavour. It helps to soften the ganache texture.
Instruments list
Chocolate World CW 1673
Airbrush Iwata 0,6 nozzle
Compressor 4 bar pressure
Paper towels
Coloured cocoa butter:
Roxy and Rich Red
Roxy and Rich Gold
Roxy and Rich Orange
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.