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GANACHES
QUENTIN BAILLY
Chocolatier - Pastry World Champion
PROCESS
THE DAY BEFORE , weight all the ingredients in order to bring SICOLY® juices and purées to room temperature.
• Melt the chocolates and cocoa butter in the oven at 45°C.
Important : It is essential to calculate the total weight of all the ingredients that will be heated (purées, juices, sugar, cream,
etc.) in order to balance the humidity by adding water before emulsion.
THE NEXT DAY, heat the liquids in the following order :
• In a saucepan, pour SICOLY® purées or juices and add immediately the DE/60 glucose or the inverted sugar.
The glucose syrup DE38 is better for long shelf-lifes bonbons, to prevent them from drying up.
In the recipes including SICOLY® fruit concentrate, avoid the use of inverted sugar not to stress the sugar perception at
tasting.
• Heat to 40°C and add the solid sugar (if necessary).
• Bring the mixture to 85°C and cool down to 35°C. Complete with bottled water when necessary, to reach back the total
weight before heating, to compensate of the evaporation of liquids and preserve the taste balance of the recipe. Finely
strain and add the zests, if necessary.
Take the chocolates out in advance to ensure they reach 35°-36°C when mixing, to ensure optimal emulsion.
• In the bowl of a mixer, first pour the liquid mixture at 35°C with butter, melted chocolates at 35°C and cocoa butter (if
necessary).
Respect this order to prevent chocolate from crystallizing on the sides of the bowl.
• Emulsify (elastic core) at minium speed and progressively increase the speed to 1/3 of the power for minimum one
minute. Open, scratch the sides of the bowl and mix again for 30 seconds.
The mix should be made progressively. An aggressive mix could have a negative impact on the texture of the final product.
• Leave the ganache to cool down to the temperature as written on the recipe chart before casting.
• Spread out to the desired thickness (default: 36x36x1 cm)
• Leave to crystallize for 18 hours minimum between 15 and 17°C, hygrometry at 72%.
• Cover the ganache on both sides with a thin layer of coating chocolate (white, milk or dark). Cut out at the desired shape
and size. Separate all pieces from one another.
• Leave again to form a crust between 15 and 17°C for 18 hours.
• For the coating, bring the ganache fillings to 20-21°C for minimum 3 hours to guarantee optimal crystallization.
Important :
Respect all timings, temperatures and hygrometry measures to ensure optimal crystallization and the quality of your final product.
Storing:
• NEGATIVE TEMPERATURE : freeze in an airtight box at -20°C
• POSITIVE TEMPERATURE : keep in an airtight box with an oxygen absorbing pastille at +4°C
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RECIPES
Dark chocolate coating (recommended)
Dark chocolate coated ganaches
Dark Milk
SICOLY® SICOLY® Unsalted Lab Lab dark White
SICOLY® Glucose Powdered couverture couverture Cocoa
fruit purée or butter chocolate chocolate chocolate
zestes syrup DE60 sorbitol chocolate chocolate butter
concentrate juice 84% fat milk 32% 62% 35%
(g) (g) (g) 70% 33% (g)
(g) (g) (g) (g) (g) (g)
(g) (g)
Blackcurrant 98 245 74 59 137 245 245 247
Lemon 75 225 5 75 55 109 281 469 56
Lime 92 274 4 91 58 128 365 256 82
Raspberry 113 222 126 55 143 105 314 272
Total weight before coating Casting temperature MDD at 17°C
Blackcurrant 1350 33°C 60 jours
Lemon 1350 30°C 60 jours
Lime 1350 31°C 60 jours
Raspberry 1350 33°C 60 jours
RECIPES
Milk chocolate coating (recommended)
Milk chocolate coated ganaches
SICOLY® SICOLY® SICOLY® Glucose syrup Unsalted butter Lab chocolate Milk couverture
Powdered sorbitol Cocoa butter
fruit concentrate purée or juice zests DE60 84% fat milk 32% chocolate 33%
(g) (g)
(g) (g) (g) (g) (g) (g) (g)
Mandarin 107 187 168 56 112 327 318 75
Orange 38 267 6 122 57 112 344 335 69
Total weight before coating Casting temperature MDD at 17°C
Mandarin 1350 33°C 60 jours
Orange 1350 30°C 60 jours
RECIPES
White chocolate coating (recommended)
White chocolate coated ganache
SICOLY® SICOLY® Glucose syrup Unsalted butter Lab milk chocolate White chocolate
Powdered sorbitol Cocoa butter
fruit concentrate purée or juice DE60 84% fat 32% 35%
(g) (g)
(g) (g) (g) (g) (g) (g)
Strawberry 60 272 81 60 111 202 504 60
Total weight before coating Casting temperature MDD at 17°C
Strawberry 1350 30°C 60 jours
SAS SICA SICODIS
475, route de Mornant
69440 Saint Laurent d’Agny - FRANCE
Tél : +33 478 48 30 50
wwww.sicoly.com
