Page 18 - SBrewing(Dec2020)

Page 18 www.beveragestandardsassociation.co.uk

DECEMBER. 2020 | VOL. 12

White Chocolate with Ginger

Make At Home Method:

1.Weigh 140g of whole milk and 60g of single cream and add the liquids to a
saucepan over a medium to high heat until it begins to boil, making sure to stir
occasionally to prevent the milk from catching on the bottom of the pan.

2.Using a whisk mix the milk and cream into 400g of white chocolate until the
mixture is smooth.
Ingredients:
3.To a saucepan add 200g of whole milk and 2g of ginger powder and begin to
boil over a medium to high heat. 400g Callebaut White Chocolate
Callets
4.Once the milk begins to boil add it to 200g of the ganache and whisk until 140ml Whole Milk
combined. Serve 60ml Single Cream
200ml Milk
2g Ginger Powder
Alternatively the ingredients can be prepared using a steam wand
Topping:
Take 400g white chocolate callets and steam heat with 140ml of whole milk,
whisk to form a ganache. Top with Callebaut Mona Lisa
Meringue drops and white
Add a further 200ml of milk and 2g of ginger, whisk again, diluting the ganache chocolate shavings
until smooth and steam heat to the optimal temperature.

Mix in the single cream to finish and serve.

Dark Classic Chocolate

Make At Home Method:

1. Weigh 300g of milk and place in a saucepan over a medium to high heat
stirring occasionally to prevent the milk from catching the bottom of the pan.

2. To the milk add 150g of single cream to the saucepan and continue to heat
until the milk has begun to boil. Ingredients:

200g Callebaut Dark Chocolate
3. Take the milk and cream mixture of the heat and add to 300g of dark 300g Whole Milk
150g Single Cream
chocolate powder to the milk.

4. Using a whisk, combine the mixture until the desired consistency, ideally
serve this drink at 72ºc using a thermometer to get the perfect temperature. @BarryCallebaut
Serve.
www.barry-callebaut.com

Alternatively:

Using your steam wand, heat the milk and add the callets and whisk into a
ganache (you can use a dash of hot water to start the melting process)
Once smooth and at the optimum temperature add in the single cream, whisk
to blend and emulsify, then serve.