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Spring2011:ApricotButterGanacheandPipingandDippingTruffles
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Spring 2011
I changed the title just a little bit because now I'm in my spring quarter. This quarter I'll be doing a lot more
baking classes: Special Needs Baking, Breakfast Pastries, Advanced Baking and Pastries, and Art of Baking
and Pastry Applications. I'll try to keep up with this in an orderly way, but pretty much you'll be getting a
special need topic once a week and the other topics staggered through the next ten weeks.

Tuesday, January 31, 2012

Apricot Butter Ganache and Piping and Dipping Truffles

This formula, and most of our formulas are from a book called "Chocolates and Confections: formula,
theory, and technique for the artisan confectioner" by Peter Greweling. And although the batch sizes
are large in this book, they do tell you approximately how many confections are made from each batch
so you can always adjust according to your wants.

Formula: pg. 163

Yield: 150 pieces
22% Butter, soft (30 C/86 F)
11% Apricot jam **
61% Milk chocolate, melted, tempered at 86 F
6% Apricot brandy
Chocolate, tempered, for precoating
Chocolate, tempered and thinned with cocoa
Apricot jam or dried apricots for finishing*

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160 g
80 g
430 g
40 g
butter, for dipping

*Can use different variations for finishings, but a good idea to finish
chocolates with is to finish the confection giving a little clue as to what is inside.
** Apricot jam can be substituted for another seedless and smooth jam.

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Assembled (15)

MOP:
Melt the butter to a mayonnaise consistency. Do not over melt!
And jam and mix until well combined.
Stream, tempered milk chocolate into the butter mixture, taking
care not to allow chunks of chocolate. Stream in the brandy,
stirring until the mixture is homogeneous.
Let the ganache set up, should be about the consistency of peanut
butter. Pipe the ganache onto parchment paper in desired forms.
Allow to crystallize until firm enough to handle it, should have a
firm shell and be able to be handled by bare or gloved hands.

B.P. Applications
Assembly (8)
B.P. Applications
Formulas (18)
B.P. Filling (2)
B.P. Formula (9)
B.P. Shaping (9)
BPA 170 Assembly (6)
BPA 170 Finishing (19)
BPA 170 Formulas (24)
BPA 170 Formulas:
Fillings (2)

Piping can be done in a variety of forms common shapes are

rounds, rafts, logs, and pyramids.
Rounds: use a 806 round tip, hold tip 1" from the paper and pipe
an approximate 1" thick ball. When the rounds set, reround the
balls by hand. Let the rounds set again before pre dipping the
rounds in tempered chocolate; place a little bit of tempered
chocolate onto one palm and roll the round generously.
Logs: use a 806 tip, pipe a thick log/line the size of the tip
down a sheet of parchment. When the chocolate has set, use a
http://winterinculinaryschool.blogspot.ca/2012/01/apricotbutterganacheandpipingand.html

BPA 170 Garnishes (8)

BPA 170 Notes (3)
Softened butter

BPA 204 Chocolates

(14)
BPA 208 Wedding
Cakes (1)
BPA 240 (1)
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Spring2011:ApricotButterGanacheandPipingandDippingTruffles

knife to cut the strip down to 3 cm (1 1/8") logs. It should

resemble the size of a bit sized Tottsie Roll. Let the logs set
again before pre dipping the rounds in tempered chocolate;
place a little bit of tempered chocolate onto one palm and roll
the round generously like with the rounds.
Rafts: Use a 802 tip (#10 mini tip), pipe three side by side
logs/lines down the sheet pan. When the chocolate has set, use
a knife to cut the strip down to 3 cm (1 1/8") logs. Let the
logs set again before pre dipping the rounds in tempered
chocolate only the bottoms need to be dipped; place a little bit
of tempered chocolate onto one palm and coat the bottom of
the raft to strengthen the logs. Let tempered chocolate set
before final dipping.
Pyramids: Use a 802 tip (#10 mini tip), pipe three side by side
logs/lines down the sheet pan, pipe two lines on top, and then
one to top off the pyramid form. When the chocolate has set,
use a knife to cut the strip down to 2.5 cm logs. Let the logs set
again before pre dipping the rounds in tempered chocolate, this
shape does not need to be pre dipped because the structure is
sound but it might help in final dipping.

Cakes (10)
Custard (4)
Filling (12)
Garnish (3)
Mousse (3)
Paste (1)
Pastry Dough (1)
Butter with apricot jam and brandy

Summer 2011 Recipes

(1)
Techniques (4)

Blog Archive
2012 (16)
February (8)
January (8)
Hazelnut Latte
Piped rounds, before shaping

Temper chocolate for final coat with 5% cocoa butter. So for 1# of

chocolate add 0.8 oz melted cocoa butter into the temper.
Final dip the confections, picking up the bottom tempered side
with your dipping fork. Dip throughly in tempered chocolate and
then tap the fork allowing the chocolate to fall off the truffle and
getting rid of all air bubbles. Place confection on a silpat and move
to make sure a foot is not created.
Let set up, and then handle only with cool gloved hands when
moving the finished truffle.

Apricot Butter
Ganache and
Piping and
Dipping Truf...
Chocolate Bark
Trois Frere
Mendients
Tempering
Chocolate
Tasting Chocolates

Rafts

Artisan Breads
2011 (126)

Top: Finished Pyramids

Center: Finished Logs
Bottom: Rounds rolled in cocoa powder

at 5:30 PM

Assorted finished rounds, center

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Labels: BPA 204 Chocolates

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