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 Coffee Infused Chocolate Ganache Tower

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ANDREEA
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PostSubject: Coffee Infused Chocolate Ganache Tower   Wed Feb 21, 2007 10:35 am



Preparation Time: 3+ hours Cooking Time: 30 minutes or less Serves: 2


Category: Dessert Sub-Category: Chocolate Cuisine: American







Ingredients:The Dark Chocolate Half:

Ingredients:
3 ounces Semi-Sweet Chocolate
1/4 cup Heavy Cream
1/4 cup Sabroso (or other coffee-flavor liqueur)
1 Egg Yolk
1/4 oz Sugar
1 tbsp Honey

Melt the chocolate on a bain marie aka double boiler.

Whip the cream to soft peaks and refrigerate for about 10 minutes.







Step 1:
Whisk together the egg yolk and the sugar for 2 minutes. Bring the honey and Sabroso to a boil.







Step 2:
While whisking the eggs continually, slowly add the sabroso. Continue to whisk until cooled. Whisk the eggs into the chocolate. Quickly whisk in the whipped cream.

Pour the ganache into a mold (I took a pepsi can, cut the top off and cleaned it out; this way I can just cut the can down the side and remove it when set). Prop in your fridge at a slight angle and let it set for an hour.







Step 3:
The White Chocolate Half:

Ingredients:
1/4 packet Gelatin
2 tbsp Frangelico
3 oz White Chocolate
1 Egg White
2 tbsp Simple Syrup (equal parts of Sugar boiled and dissolved in water, cooled)
1/2 cup Heavy Cream

Bloom the gelatin in the Frangelico. Heat until gelatin is dissolved.

Whip the cream into very soft peaks.

Using a bain marie, whisk the egg white until foamy and add the simple syrup. Continue whisking until it reaches 140F. Remove from heat and whisk into stiff peaks. (since I have large bowls, I actually used 2 eggs and 1/4 cup of syrup, the only used half of it. It was easier doing it this way, rather than trying to whisk an egg white spread across 6 inches) Fold in the whipped cream.





Step 4:
Melt the chocolate in a bain marie and add the gelatin.






Step 5:
Add a bit of the meringue to temper the chocolate and quickly whisk in the rest.

Pour on top of the set dark chocolate. Stand upright and refrigerate for 2 to 3 hours or until set.








Step 6:
Finishing Touches:

Ingredients:
1/2 cup Heavy Cream
1/8 cup Sugar
6 oz Semi-Sweet Chocolate
4-5 drops Sabroso
3 oz White Chocolate
Yellow Food Coloring
Red Food Coloring

Whisk together the cream and sugar until stiff peaks form to create whipped cream.

Trace a pattern for a butterfly's wing on wax paper. Melt the dark chocolate in a bain marie and add the drops of Sabroso. Place in a pastry bag with a pinhole-tip and pipe 2 wings following the pattern. Let cool.








Step 7:
Melt the white chocolate and mix in a few drops of yellow food coloring. Pipe in a few cells on the wings with the yellow. Add a few drops of red to the remaining yellow chocolate.

Pipe in a few cells with the orange. Let cool.








Step 8:
Take a piece of cardboard and bend it to create a "V." Place the wings on either side of the vertex of the "V." Pipe the body between the wings and let cool.








Step 9:
Place the tower on the plate and top with a dollop of whipped cream and add the butterfly







Step 10:
Finished.

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PostSubject: Re: Coffee Infused Chocolate Ganache Tower   Wed Feb 21, 2007 3:45 pm

I Don Like To Be This Good Chef
Give Me Name For Any Sweet Shop
And I'll Buy It.... It's To Easy Than Your Way
looooooooooooooooooooooooool
Most Thx For Sharing
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ANDREEA
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PostSubject: Re: Coffee Infused Chocolate Ganache Tower   Wed Feb 21, 2007 3:47 pm

Lo0o0o0o0oL bro
i dont like to buy cakes
i like to made them by myself..
Laughing Laughing Laughing

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PostSubject: Re: Coffee Infused Chocolate Ganache Tower   Wed Feb 21, 2007 8:53 pm

asa de bine arata
o sa imi fac si eu
sper sa reusesc Smile
thx
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ANDREEA
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PostSubject: Re: Coffee Infused Chocolate Ganache Tower   Thu Feb 22, 2007 2:44 am

succes sis
sa imi spun daca ti-a reusit
Razz Razz

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