Ricard Chocolat

72% Chocolate covered Homemade Graham Cracker milk chocolate hazelnut ganache sandwich

This is one of my favorite past times as a child. Smothering rich gooey peanut butter in between Graham crackers and dipping it in chocolate. This recipe is a little more sophisticated than that because now we make our own graham crackers which are delicious and easy to make. Hazelnut ganache is simple and all ingredients can be made ahead and stored in the frig. Our if you don't want to make them simply buy them from us! they are this weeks special.

Graham crackers

yields 10 to 15 sandwiches

2-1/2cup all purpose flour

2/3 cup unsweetened dutch processed cocoa powder

1 Teaspoon baking powder

3/4 cup butter

1-13cup granulated cane sugar

1 egg

1 Tablespoon coffee

2 teaspoons vanilla

1/2 teaspoon salt

method

In a large bowl sift your dry ingredients. place softened butter in mixer with sugar and cream. once light and fluffy add egg, coffee, vanilla. gently add dry ingredients. roll out between to sheets of parchment paper and chill for 20min. Preheat oven to 350* and pull out dough taking off one side of parchment and docking dough with a fork or studded roller. flip and repeat. cute into equal 3x3 squares and bake in oven for 10 min. let cool.

Hazelnut Ganache

AW. .0705

250 grams whipping cream

350grams milk chocolate

100 grams butter

300 grams gianduja

60 grams honey

5 grams vanilla

method

boil cream and pour over gianduja & milk chocolate. add the honey and bring the mixture to a temp. of 87* before folding in the butter. pour the ganache into a siltpat baking mat in a frame to allow to crystallise overnight.

assembly

unmold ganache and cut into 3x3 inch squares to fit exactly on the homemade chocolate graham crackers. chill. melt and temper you 72% bittersweet coverture and dip chilled sandwiches in coverture turning once then place back on your siltpat. chill to set.

These can be stored in freezer for up to 6 months.

Enjoy!

These are also avail. for sale on or website this weeks special!

Ricard

Recipe: Vanilla Bean Orange Caramel Ganache

375 grams granulated sugar

350 grams corn syrup

80 gram water

3 vanilla beans

550 grams **butter/cream mixture

4 orange zest & juice

Method: Cook sugar, glucose, water to 145 C. Simmer butter/creme mixture with the vanilla beans and orange zest. Reduce the orange juice by half. When creme is up to boil strain vanilla and zest out. Pour the cream mixture into the 145 C sugar one quarter at a time, making sure not to burn yourself. Bring mixture back up to 121 C. Add the reduced orange juice & let cool. When cool to touch, place in orange piping bag.

**Butter cream mixture is a ratio of 4 -1 cream to butter (4 quarts cream to 1lb. clarified butter with 50 grams glucose). Mixture is boiled/chilled/blended 3 times for proper consistency & homogenizing.