Recipes
250 g for 100 chocolates
Click here for the comments of the recipe creator, Chef Shiraiwa, on the TREHA® benefits.
250 g granulated sugar
200 g TREHA®
200 g glucose syrup (DE30-50)
50 g invert sugar (Trimoline)
500 g fresh cream (35% milk fat)
3 vanilla pod
20 g unsalted butter
Make caramel with the granulated sugar, add the TREHA®, glucose syrup, and invert sugar. Adjust the consistency with the cream and add the vanilla pod. Heat to 108℃/226℉.
Remove from the heat and add the butter.
Lightens up the sweetness and brings out the intense flavor of the chocolate.
Increases the thickness to ensure that the caramel does not drip out of the ganache.
750 g fresh cream (35% milk fat)
50 g TREHA®
50 g invert sugar (Trimoline)
1000 g couverture chocolate (66% cocoa solid)
100 g unsalted butter, creamed
Heat the cream, TREHA®, and invert sugar in a pan.
Melt the chocolate. Add 1/3 of the cream mixture, mix with a rubber spatula to emulsify, then add the rest of the cream mixture and mix to emulsify.
Maintains a lush, moist texture.
Reduces shrinkage.
Couverture chocolate
Temper the chocolate and coat the inside of chocolate molds.
Pour in the soft caramel up to halfway.
Pipe out the ganache onto the soft caramel and allow to rest for a while.
Pour the tempered chocolate over top.
