Sourdough Syrah Ganache

g
Ingredients
KJ Syrah 240g
Inverted Sugar 80g
Belcolade Origins Costa Rica Dark 64% 330g
Belcolade Lait Selection Cacao Trace 280g
Belcolade Cocoa Butter 60g
Butter 80g
Garnish
Sapore Traviata A.N.

Instructions

Method
  • Heat wine bring to 176°F pour over chocolate, inverted sugar and cocoa butter and emulsify. 
  • Add butter at 96°F emulsify. Pour the ganache (9 mm thickness frame) and let it crystallize at 64 °F during 12 hours with an average humidity below 60 %. 
  • With tempered Belcolade Costa Rica spread a thin layer on the ganache side once crystallized, turn it over and spread another thin layer of tempered chocolate. 
  • Cut squares with a guitar; enrobe immediately following enrobing sprinkle Sapore Triviato on top. 
  • Let finished chocolates crystallize at 64 °F during 12 hours with an average humidity below 60 % and store at 64 °F.

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