RECIPE

GUANAJA CROWNS

lngredients: Guanaja 70%

Procedures: 4

Makes 7 crowns of approx. 550g each Inner pot ref. 5430 Outer ring 20x4.5cm ring

Gently mix together all the ingredients apart from the butter. Kneed in an electric mixer for about 10 minutes, then slowly incorporate the butter. Keep kneading until a ball of dough forms.
Leave to rise at room temperature for 2 hours. Knock back the dough and roll it out onto a tray before covering with plastic film.
Store overnight in the fridge. Cut out, shape and leave to rise for approx. 2 hours. Bake at 320°F (160°C).

Heat the milk and slowly pour it over the melted chocolate. Mix, then add the eggs.
Store in the fridge to cool it to a temperature of 40°F (4°C). Knead with all the ingredients apart from the butter for approx. 10 minutes. Gradually incorporate the butter and knead until a ball of dough forms. The dough’s temperature after kneading must be 75°F (25°C).
Leave to rise at room temperature for 2 hours. Knock back the dough and stretch it out onto a tray before covering with plastic film. Store overnight in the fridge.

Heat the condensed milks with the glucose. Slowly pour the warm mixture over the melted chocolate. Mix in the center to form a shiny, elastic texture – this is a sign that you are starting to make an emulsion. Maintain this texture throughout the mixing process.
Continue, adding the condensed milk mixture little by little. Finish off with the liquid butter. Mix to form a perfect emulsion. As soon as the ganache is at 75°F (25°C), pour it into the pots. Store at 60°F (17°C).
IMPORTANT: This product only keeps for 3 to 4 weeks and is served at room temperature.