Tahini Ganache Chocolates

Method

Our Callebaut Gold chocolate brings caramel and toffee to a silky tahini ganache, piped over a scatter of cocoa nibs and sealed in a crisp milk chocolate shell for a sweet, rounded bite with a bitter crunch running right through it.

Ingredients

Tahini ganache

• 68g KerryMaid Whipping Cream Alternative (SCM280)
• 34g Whole milk
• 68g Tahini Paste (SCM198), stirred well before weighing
• 37g Confectionery Glucose Syrup DE60 (SCA120)
• 37g Invert Sugar Paste (SCA107)
• 255g Callebaut Gold Chocolate (SCC1607
• 1g Salt

To Mould

• 500g Callebaut Milk Chocolate 823 (SCC1521), tempered - use approximately 180g for shell and cap, the leftover can be saved for the next batch.
• 40g Callebaut Cocoa Nibs (SCC1417C)
• Equipment: Yassine Lamjarred chocolate mould (SMP3011) x3

Method

1. Temper the milk chocolate. Fill the cavities, tap out the air bubbles, turn the mould over and tap out the excess, then scrape the face clean and leave the shells to set.
2. Sprinkle a few cocoa nibs into the bottom of each set shell, about three a cavity.
3. Heat the cream, milk, glucose, invert sugar, tahini and salt together.
4. Pour over the Gold chocolate and leave to sit for 2 minutes.
5. Blend with a hand blender until fully emulsified and shiny.
6. Cool the ganache to 27°C and pipe into the shells, leaving a 2mm gap at the top for capping.
7. Leave the ganache to crystallise, then retemper the remaining milk chocolate and cap the chocolates, scraping the backs flat.
8. Leave to set fully at 16 to 18°C, then turn out.