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
