The Vanilla Bean
Dark Chocolate and Vanilla-Lemon Ganache
Pastry Chef Gonzo Jimenez of Miette Et Chocolat | Aurora, CO
Yield: 12 beans
Adapted by StarChefs | May 2021
INGREDIENTS:
Dark Chocolate Shell:
500 grams 70% Ecuadorian dark chocolate
Vanilla-Lemon Ganache:
225 grams heavy cream
75 grams granulated sugar
10 grams sorbitol
225 grams white chocolate
55 grams cocoa butter
75 grams butter
6 grams vnlla Extract Co. All Natural Vanilla Extract + Lemon
1 vanilla bean
METHOD:
For the Dark Chocolate Shell:
Temper the dark chocolate. Cast the shells in a polycarbonate mold with the tempered chocolate. Flip the mold and get rid of the excess chocolate forming thin layers, let the chocolate crystallize and each cavity will be ready for filling.
For the Vanilla-Lemon Ganache:
Warm up the cream, sugar, sorbitol and the scraped interior of the vanilla bean to 45°C. Combine the warm cream mixture and warm white chocolate and emulsify with a hand blender. Add the butter at room temperature and the vanilla extract and create an emulsion one more time. Let the ganache cool down at room temperature. Once it reaches 28°C, pipe the previously casted chocolate shells.
To Assemble and Serve:
Let the ganache crystallize at room temperature until it hardens. Pipe the edges of each half with more tempered dark chocolate and glue both pieces together creating one whole big vanilla bean. Enjoy!
