Candy and Sweets

Baileys Ganache-Filled Chocolates

I bought a bottle of Baileys and Kahlua at the airport duty free shop when I travelled back home from Los Angeles during Christmas time. Unless I accidentally spill them, the two big 1L-bottles would probably last forever as I seldom drink. I gotta think of more ways to incorporate them into my dessert! I opened my hazelnut flavored Baileys and made some molded chocolates for Valentine’s day. Last time I shared with you about chocolate tempering and how I molded my ganache filled chocolates (read about my post here). This time I just substituted some whipping cream with the creamy and nutty hazelnut Baileys liqueur. Other liqueurs such as rum, cointreau, Kahlua and brandy may be used and added according to taste. Just make sure the chocolate and the combined liquids, i. e. whipping cream and liqueur, are in a one to one ratio.

EC聖誕節旅行時在LA機場免稅店購買了Baileys甜酒及Kahlua咖啡酒,兩瓶皆是大大的一公升裝,除非不小心打翻酒瓶,否則甚少喝酒的EC大概怎樣也不會用光這些酒,所以是時候想想怎樣多點利用它們作甜品了。情人節時EC終於首次使用榛子味Baileys做了酒心朱古力,上回EC分享了朱古力調溫及軟心朱古力做法(詳情可到這裡),今回只是以少量酒取替淡忌廉,配方可用其他酒代替,如冧酒,君度橙酒、咖啡酒、白蘭地等等,份量可隨個人口味增減,只要朱古力與總液體(即酒及淡忌廉)維持一比一份量便可。


 

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Baileys Ganache-Filled Chocolates
Baileys酒心朱古力

For 1 polycarbonate mold (21 pieces)
一個朱古力硬膠模份量(21塊)

Ingredients

For the Dark Chocolate Shells
300 g dark couverture chocolate (I used Lindt Piccoli Bittersweet Couverture Chocolate)

For the Baileys Ganache Filling
70 g dark couverture chocolate, chopped
60 g whipping cream
7 g unsalted butter, softened
1/2 to 1 Tbsp Baileys (I used Baileys with a hint of Hazelnut flavor)

 

材料

黑朱古力殼
調溫黑朱古力 (EC用Lindt Piccoli 苦甜調溫朱古力) 300克

Baileys軟心
調溫黑朱古力(切碎) 70克
淡忌廉 60克
無鹽牛油(放軟) 7克
Baileys甜酒(EC用榛子味Baileys) 1/2至1湯匙

 

Directions 做法

Tempering the Dark Chocolate 黑朱古力調溫方法
Place 3/4 of the chocolate into a mixing bowl. Chop the remaining seeding chocolate and set aside.
將3/4朱古力放入鋼盆,把餘下的1/4“種子朱古力“切碎備用。

Place the bowl of chocolate over a pot of simmering water until the chocolate is almost completely melted. Remove from heat and use the residual heat to melt the remaining chocolate bits. The temperature of the chocolate should be between 113-118°F/45-48°C.
鋼盆內的朱古力隔水小火加熱至朱古力差不多完全融化後離火,利用餘溫融化餘下朱古力,此時溫度約113-118°F/45-48°C 。

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Add the seeding chocolate into the melted chocolate in batches and add more chocolate only after the chocolate has melted (not all the chocolate may be needed). Stir continuously until the chocolate is between 81-82°F/27-28°C. It will start to thicken a bit.
分次倒入種子朱古力,必需攪拌至朱古力完全融化後才加入第二次(或許有剩餘朱古力),繼續攪拌直至溫度冷卻至81-82°F/27-28°C,朱古力漿會變得濃稠。

Re-warm chocolate over a pot of warm water to 88-89°F/31-32°C. To test whether the chocolate is in temper, dip a knife into the chocolate and place it in the refrigerator. If it hardens and becomes shiny within a few minutes, it is properly tempered. Maintain this temperature range while molding. Do not let the temperature go over 90°F/32°C or the chocolate will lose its temper and you will need to start all over again.
鋼盆重新坐暖水讓朱古力漿溫度升至88-89°F/31-32°C後可開始操作,以刀尖沾少量朱古力漿放入雪櫃冷藏,若朱古力在數分鐘內凝固成帶光澤的硬塊則代表調溫成功,操作時盡量保持此溫度,切勿讓溫度超過90°F/32°C,否則要重新調溫了!

For the Baileys Ganache Filling Baileys朱古力軟心
Heat whipping cream in a saucepan over medium-low heat until it bubbles around the edges (but not boiling). Alternatively, microwave cream in a microwave-safe bowl on high. Add to chopped chocolate and let stand for two minutes. Stir with a spatula until combined. Stir in softened butter until smooth and shiny. Let cool to room temperature then stir in the Baileys.
淡忌廉倒入小鍋中小火煮至邊緣冒泡後(用微波爐加熱亦可) 撞入朱古力碎中,靜置兩分鐘後以膠刮攪拌至朱古力完全融化,加入軟化牛油拌至順滑有光澤,放涼後拌入Baileys甜酒。

Molding the Chocolates 倒模
Fill each mold cavity with tempered chocolate. Scrape excess chocolate from top of mold with an offset spatula. Tap the mold on the countertop several times to remove any air bubbles. Let chocolate set up for 1 minute then pour chocolate back into the mixing bowl. Flip mold upside down over a piece of parchment paper for 5 minutes and let excess chocolate drip out. Clean the edges then chill mold in the refrigerator for 10 minutes until the shell hardens.
朱古力調好溫後倒滿模格,將模往枱上輕拍幾下除掉氣泡,一分鐘後將朱古力倒出,刮走模上多餘朱古力漿,將模反轉放牛油紙上滴乾(約五分鐘),清理朱古力模表面後冷藏十分鐘讓朱古力凝固成為外殼後取出。

Fill pastry bag with room temperature ganache then cut off a small corner. Pipe ganache into each cavity until about 4/5 full. Tap mold against the counter to remove any air bubbles. Place mold back in the refrigerator for 5 minutes or until set up slightly.
室溫軟心倒入唧袋後剪掉一角,將軟心注入朱古力殼中至八分滿,將模往枱上輕拍幾下除掉氣泡,冷藏5分鐘讓軟心稍為凝固後取出。

Remove mold from the refrigerator and re-warm chocolate to the correct working temperature (the chocolate must be re-tempered if already set up). Spoon chocolate over the ganache to fill the top. Tap the mold against the countertop to remove any air bubbles. Remove excess chocolate on the top of mold with an offset spatula. Return mold to the refrigerator for about 15 minutes or until the chocolate has shrunk away from the sides of mold.
從雪櫃取出朱古力模,重新將鋼盆內的朱古力漿暖至操作溫度,若朱古力漿已凝固變硬則需要重新調溫,將朱古力漿倒入模中填滿模格後往枱上輕拍讓空氣跑到頂部,用抹刀清理並刮去模上的朱古力漿,放進雪櫃15分鐘至凝固或朱古力抽離模邊。

To unmold, turn the mold upside down and tap it against the counter top.
脫模時只需將朱古力模反轉往枱上拍,朱古力便會自動掉出。

I made these Valentine’s gift for my hubby and my sister. I also packed some nut-free ones for my daughter’s timeroom teacher. From right: white chocolate with cashew, chocolate with coconut white chocolate ganache, orange pistachio truffle, Baileys truffle, coconut lime truffle and chocolate with Baileys ganache.
EC做給老公及姊姊的情人節禮物,女兒班主任收到的則是不含果仁成份的朱古力。右起:果仁白朱古力、椰子白朱古力軟心朱古力、開心果香橙truffle、Baileys truffle、青檸椰子truffle、Baileys酒心朱古力。

 

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