Page 619 - YC Cooking School

Heatproof bowl
Rubber spatula

Ladle
Chocolatier’s scraper
Mixing bowl
Piping bag

What to do:

For the LINDT chocolate shells

1. Clean the mould with warm water and polish each mould cavity using a cotton ball.
Note: If you’d like to add a decorative pattern to the mould, now is the best time to do
so.
2. Hold the mould upright and ladle in tempered chocolate so that it flows from the top
of the mould downwards, filling each cavity.
3. Give the mould a quick scrape with your chocolatier’s scraper to remove any excess
chocolate.

4. Tap the mould with the back of the chocolatier’s scraper. Note: This will bring any air
pockets to the surface. Repeat steps 3 and 4.
5. Now turn the mould upside down. Use one hand to hold the mould and the other to
tap with the chocolatier’s scraper. Chocolate will pour out of the moulds resembling
‘chocolate rain’.
6. Give the mould one last scrape to clean off any excess chocolate, then put to one side
and allow to set.

For the LINDT mocha ganache

1. In a medium-sized saucepan bring the cream, glucose and instant coffee powder to
the boil.
2. Remove from the heat and allow to cool slightly to 85°C.
3. Pour the cream mixture over the chopped chocolate.
4. With a spatula mix from the centre to form a tight core until all the cream is
incorporated.
5. Pour into a container to cool. Note: The filling should ideally cool to 30°C before it is
piped into the precast chocolate shells.

To assemble and un-mould

1. Place the mocha ganache filling into a piping bag and fill the chocolate shells two
thirds of the way from the top.

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