Raspberry and Yuzu Nutcrackers

Method

These festive nutcrackers pair a bright shell of Valrhona Opalys 33% with a sharp line of Raspberry Inspiration ganache and a light, whipped Yuzu Inspiration ganache. A striking centrepiece for Christmas counters, gift boxes and seasonal ranges.

Decoration

• 10g Roxy & Rich Candy Pink Coloured Cocoa Butter (SCR1102B)
• 10g Roxy & Rich Sky Blue Coloured Cocoa Butter (SCR1153B)
• 60g Roxy & Rich Polar Bear White Coloured Cocoa Butter (SCR1733B)

Shell and capping

• 500g Valrhona Opalys 33% White Chocolate (SCC5385)
  The 62g of Opalys in the yuzu ganache and the capping chocolate both come out of this 500g working melt.

Raspberry Ganache

• 44g KerryMaid Whipping Cream Alternative (SCM280)
• 12g Dextrose Powder (SCA108)
• 10g Confectionery Glucose Syrup DE60 (SCA120)
• 70g Valrhona Raspberry Inspiration (SCC5325)
• 14g Unsalted butter

Yuzu Ganache

• 146g KerryMaid Whipping Cream Alternative (SCM280)
• 36g Dextrose Powder (SCA108)
• 31g Confectionery Glucose Syrup DE60 (SCA120)
• 177g Valrhona Yuzu Inspiration (SCC5330)
• 62g Valrhona Opalys 33% White Chocolate (SCC5385)
• 48g Unsalted butter
• 30g KerryMaid Whipping Cream Alternative, cold (SCM280)

Method

1. Mix each 10g of cocoa butter colour with 30g of the polar bear white. Temper in your preferred method and spray each cavity in a half and half method. Allow to crystalise, preferably overnight.
2. Temper the Opalys. Melt to 40-45°C, cool to 26-27°C and work at 28-29°C as a guide, following the crystallisation curve printed on the pack.
3. Fill each nutcracker cavity with the tempered Opalys, tap well to release air bubbles, then invert and scrape clean to leave an even shell. Leave to set. Keep the remaining chocolate tempered for the ganache, the caps and any further moulds.
4. For the raspberry ganache, heat the cream, dextrose and glucose together to the boil.
5. Pour over the Raspberry Inspiration and leave for a few minutes.
6. Blend by hand and add the butter.
7. Use a hand blender until the mixture is fully emulsified and shiny.
8. Pour into a piping bag and leave to cool to 27°C.
9. Pipe around a 5g line into the bottom of each nutcracker.
10. For the yuzu ganache, heat the cream, dextrose and glucose together to the boil.
11. Pour over the Yuzu Inspiration and Opalys mix and leave for a few minutes.
12. Blend by hand and add the butter.
13. Use a hand blender until the mixture is fully emulsified and shiny.
14. Pour into a piping bag and leave to crystallise overnight.
15. Whip in a stand mixer with the 30g of cold cream until you get soft peaks.
16. Pipe around 15-20g immediately into each cavity, leaving a small gap to be able to cap.

17. Cap with the leftover tempered Opalys, scrape level and leave to set fully before demoulding.

    
    Variation

    Whipping the ganache will dramatically change the shelf life. If you prefer a longer shelf life, omit the whipping and the addition of cold cream to the yuzu ganache and pipe at 27°C.