B-fermentation

“Callebaut is Belgian heritage. And so is Belgian beer. It’s a perfect match. Single origin milk chocolate java has a strong caramelised milk flavour, which matches beautifully with the bitterness and spicy aftertaste of a Belgian westmalle or rochefort dark beer.”
Level:
Medium
Makes:
25 persons

Belgian beer ganache

Ingredients: Belgian beer ganache

  • 125 g
    dark beer
  • 15 g
    glucose
  • 25 g
    sorbitol powder

Preparation: Belgian beer ganache

Warm up until 70°C.

Preparation: Belgian beer ganache

Add and emulsify.

Ingredients: Belgian beer ganache

  • 5-10 g
    pure alcohol 96%

Preparation: Belgian beer ganache

Add carefully.

Crystallise ganache at 30°C and pour into 1-cm-thick frame. Leave to cool. Cut out with round cutter: a bit smaller
than the mould shape. Sprinkle moulds with white dots, spray with yellow and orange colour and mould with milk
chocolate Callebaut® 823. Pour rest of ganache into pre-moulded moulds with scraper and leave to cool.
Unmould and place cut ganache between 2 shells.