RUNNY OPALYS & VANILLA GANACHE
- Heavy cream 35% 130 g
- NOROHY organic Madagascar vanilla powder 2,5 g
- Glucose DE60 SOSA 75 g
- OPALYS 33% CHOCOLATE 225 g
- VALRHONA clarified butter 35 g
In a saucepan, infuse the hot cream and vanilla beans for 20 minutes. Strain and weigh out the cream, correcting its weight if necessary.
Heat the cream, glucose and clarified liquid butter to 140°F (60°C).
Slowly combine this mixture with the partially melted chocolate.
Use a spatula to stir the center of the mixture in a circular motion to obtain a glossy, elastic texture.
Maintain this texture throughout the mixing process. Mix with an immersion blender. Store at 0°F (16°C).
ROUNDS WITH A VANILLA FILLING
- Organic Bourbon vanilla bean powder As needed
Make the vanilla ganache and set it aside. Cut some guitar sheets into strips with an approximate width of 10cm.
Sprinkle one strip with vanilla powder, then make a few dabs of pre-set Opalys chocolate on the vanilla powder.
Lay on top a second strip of guitar paper, then use a flat utensil to press it down. Gently peel off the two strips, then immediately put the vanilla ganache in the middle (approx. 8g).
Put a round on top and, when the chocolate starts to set, use a plain 6cm cutter to cut it into shape. Store at 0°F (16°C). Turn out.
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