Exclusive Recipes from “Chocolate” by Ferrandi Paris

First published: August 24, 2020 by France Today Editors

Indulgent, sublime, irresistible… let yourself fall under the spell of Ferrandi’s gooey delights. Now you can create your own seductive show-stoppers with recipes from the culinary school’s new book

Recipe excerpts from Chocolate: Recipes and techniques from the Ferrandi School of Culinary Arts by Ferrandi Paris. Photography © Rina Nurra. Published by Flammarion.

Purchase the book from Amazon here.

CAPPUCCINO MOULDED BONBONS

Makes 56 | Active time: 1 hour | Infusing time: 5 minutes | Setting time: 12 hours | Storage: Up to 1 month in an airtight container (preferably at 60°F–64°F/16°C–18°C)

EQUIPMENT

Instant-read thermometer
Food-grade paintbrush
2 silicone half-sphere moulds, 1 1⁄4in (3cm) diameter
Immersion blender
Disposable pastry bag
Triangular spatula

INGREDIENTS

Chocolate shells
7oz (200g) milk couverture chocolate, 40% cacao, chopped
13⁄4oz (50g) black-coloured cocoa butter

Cappuccino ganache

2/3 cup (160ml) heavy whipping cream
1½ oz (40g) invert sugar
1/3 cup (20g) coffee beans
5 tsp (6g) instant coffee granules
14oz (400g) milk couverture chocolate, 40% cacao, chopped
4 tbsp (2 1⁄4oz/65g) butter, diced

1 Making the chocolate shells

Temper the couverture chocolate. Melt the black cocoa butter to 86°F (30°C) in a saucepan over low heat. Using the paintbrush, paint attractive designs inside the moulds with the cocoa butter. Let this set for several minutes, then pour the tempered chocolate into the moulds to make the shells. Save the excess chocolate for finishing the bonbons.

2 Making the cappuccino ganache

In a saucepan, bring the cream to a boil with the invert sugar, coffee beans and instant coffee granules. Remove from the heat and let this infuse for five minutes. Strain the cream through a fine-mesh sieve, return it to the saucepan and bring to the boil. Carefully pour the hot cream over the milk couverture chocolate in a heatproof bowl. Whisk to make a smooth ganache. When the ganache cools to 95°F (35°C), add the butter. Process with the immersion blender to ensure all the chocolate has melted and the ganache is smooth. Let it cool to 82°F (28°C), spoon it into the pastry bag and snip off the tip. Pipe ganache into the chocolate shells, filling them to within 1.5mm of the top. Allow them to set for 12 hours.

3 Finishing the bonbons

When the ganache has set, re-temper the chocolate left over from making the shells and pour it over the ganache to seal the bonbons. Using the triangular scraper, remove the excess chocolate. Allow this to set before taking the bonbons out of the mould.

View this post on Instagram

A post shared by FERRANDI Paris (@ferrandiparis) on Dec 19, 2019 at 7:46am PST

TEMPERING CHOCOLATE TECHNIQUES

WATER BATH METHOD

Active time: 25 minutes

EQUIPMENT: Instant-read thermometer

INGREDIENTS: Dark, milk, or white couverture chocolate

1 Chop the chocolate and place in a heatproof bowl over a saucepan of barely simmering water (bain-marie). Stir until melted, 122°F (50°C) for dark chocolate, and 113°F (45°C) for milk and white.

2 When the chocolate has melted, stand the bowl in a larger bowl filled with ice cubes and water. Stir to lower the temperature of the chocolate.

3 Cool dark chocolate to 82°F–84°F (28°C–29°C), milk to 81°F–82°F (27°C–28°C) and white to 79°F–81°F (26°C–27°C). Put the bowl back over the pan and raise the temperature to 88°F–90°F (31°C–32°C) for dark, 84°F–86°F (29°C–30°C) for milk and 82°F–84°F (28°C–29°C) for white.

TABLE METHOD

Active time: 25 minutes

EQUIPMENT

Instant-read thermometer Marble slab
Offset spatula
Scraper

INGREDIENTS: Dark, milk, or white couverture chocolate

1 Chop the chocolate and place in a heatproof bowl over a saucepan of barely simmering water (bain-marie). Stir until melted, 122°F (50°C) for dark chocolate and 113°F (45°C) for milk and white chocolate. Once melted, pour two-thirds onto a clean, dry marble slab to cool.

2 Using the offset spatula and scraper, work the chocolate from the outside toward the centre.

3 Spread out the chocolate again and repeat the process to cool it down.

4 When the temperature reaches 82°F–84°F (28°C–29°C) for dark chocolate, 81°F–82°F (27°C–28°C) for milk, and 79°F–81°F (26°C–27°C) for white, it needs to be raised again.

5 Gradually stir the melted chocolate back into the bowl containing the remaining warm chocolate until the temperature reaches 88°F–90°F (31°C–32°C) for dark, 84°F–86°F (29°C–30°C) for milk and 82°F–84°F (28°C–29°C) for white

SEEDING METHOD

Active time: 20 minutes

EQUIPMENT: Instant-read thermometer

INGREDIENTS: Dark, milk, or white couverture chocolate, roughly chopped

1 Place two-thirds of the chocolate in a heatproof bowl over a saucepan of barely simmering water (bain-marie). Using a heatproof spatula, stir until evenly melted and the temperature reaches 122°F (50°C) for dark chocolate and 113°F (45°C) for milk and white.

2 Remove the bowl from the saucepan. Finely chop the remaining chocolate and add it to the melted chocolate.

3 Stir with a spatula until smooth and well blended. Cool dark chocolate to 82°F (28°C), milk to 81°F–82°F (27°C–28°C) and white to 79°F (26°C).

4 Place the bowl back over the saucepan of barely simmering water and leave until the temperature reaches 88°F–90°F (31°C–32°C) for dark chocolate, 84°F–86°F (29°C–30°C) for milk and 82°F–84°F (28°C–29°C) for white.

View this post on Instagram

A post shared by Rina Nurra (@rina.nurra) on Mar 20, 2019 at 9:44am PDT

MILK CHOCOLATE GANACHE

Makes about 10oz (300g) | Active time: 15 minutes | Cooking time: 5 minutes | Storage: Up to 2 days in the refrigerator

EQUIPMENT: Instant-read thermometer Immersion blender

INGREDIENTS

- 7oz (200g) milk couverture chocolate 35% cacao, chopped

2/3 cup (150ml) heavy whipping cream
1/3oz (10g) invert sugar

1 To make the milk chocolate ganache, melt and heat the chocolate to 95°F (35°C) in a bowl over a saucepan of barely simmering water (bain-marie). In another saucepan, heat the cream and invert sugar to 95°F (35°C).

2 Carefully pour the cream over the melted chocolate, whisking constantly.

3 Continue whisking to make a very smooth ganache.

Moulded bonbons. Photo © Rina Nurra

MOULDED BONBONS

Bonbons Moulés

Active time: 1 hour | Setting time: 12 hours | Chilling time: 15 minutes | Storage: Up to 1 month in an airtight container in a cool place

EQUIPMENT

Silicone half-sphere mould, diameter 11⁄4in (3cm)
Disposable pastry bags
Food-grade acetate sheet
Scraper

INGREDIENTS

Decoration
3 tsp (10g) edible gold lustre dust
2 tsp (10ml) kirsch

Chocolate shells
7oz (200g) couverture chocolate of your choice

Centre
10 1⁄2oz (300g) ganache (see Ganache recipe)

1 Dissolve the gold dust in the kirsch.

2 Dip the tip of your finger into the solution and using it draw swirls inside the moulds. Let the alcohol evaporate.

3 Meanwhile, temper the couverture chocolate (see instructions on previous page). Using a pastry bag, pipe the tempered chocolate into the mould, filling it completely.

4 Invert the mould to allow the excess chocolate to drain out. Save this for sealing the bonbons.

5 Scrape the top of the mould to create clean edges. Stand the mould upright and let the chocolate set for at least one hour.

6 Using a pastry bag, pipe the ganache into the shells, filling them to within 2mm of the top. Leave to set for 12 hours.

7 Re-temper the couverture chocolate left over from making the shells and pipe it over the ganache to seal the bonbons.

8 Lay the acetate sheet over the top of the mould and use a scraper to gently smooth out the chocolate.

9 Put the mould in the refrigerator for 15 minutes to allow the chocolate to release from the sides of the mould. Once you can see this has happened, carefully turn the moulds upside down to remove the bonbons.

Honey-Orange hand-dipped bonbons. Photo © Rina Nurra

HONEY-ORANGE HAND- DIPPED BONBONS

Miel orange

Makes 150 | Active time: 1 hour | Setting time: 12 hours plus 2 hours | Coating time: 1 hour | Storage: Up to 2 weeks in an airtight container (preferably at 60°F–64°F/16°C–18°C)

EQUIPMENT

14-in (36-cm) square confectionery frame
1⁄2in (1cm) deep
Silicone baking mat
Instant-read thermometer
Immersion blender Dipping fork

INGREDIENTS

Honey-orange ganache

1 ½ cups (350ml) heavy whipping cream
1⁄2 cup (6oz/170g) chestnut honey
1⁄2 tsp (2g) fleur de sel
2 tsp (10g) finely grated orange zest
1 ¾ (50g) sorbitol powder
2oz (60g) glucose syrup
4 ½ oz (130g) milk couverture chocolate
chopped 15 ¾ oz (450g) dark couverture chocolate, 66% cacao
chopped 1 ¾ oz (50g) cocoa butter
5 tbsp (23⁄4oz/80g) butter, preferably 84% butterfat, diced

Coating

2 lb 3oz (1kg) dark couverture chocolate, 56% cacao, chopped

Decoration

1–2 chocolate transfer sheets, depending on size, cut into 2×3⁄4-in (5×2-cm) rectangles

1 Making the honey-orange ganache Place the confectionery frame on the silicone baking mat. In a saucepan, heat the cream, honey, fleur de sel, orange zest, sorbitol powder and glucose syrup to 95°F (35°C). Meanwhile, melt the milk and dark couverture chocolates and the cocoa butter together in a bowl over a saucepan of barely simmering water (bain- marie). When the chocolate mixture reaches 95°F (35°C), pour in the hot cream mixture. Process with the immersion blender to obtain a smooth ganache. Add the butter and process until smooth. Pour the ganache into the confectionery frame and let it set for 12 hours in a cool place (preferably 60°F/16°C).

2 Coating the bonbons Temper the coating chocolate. When the honey-orange ganache centre has set, cut it into 11⁄2×1⁄2-in (4×1.5-cm) rectangles using a sharp knife. With the dipping fork, immerse the rectangles into the tempered chocolate until evenly coated. Place on a sheet of parchment paper.

3 Decorating the bonbons Place the chocolate transfer sheet rectangles on top of the freshly dipped bonbons with the design side facing down. Let them set for two hours, then gently remove the plastic.

CHANTILLY CREAM- TOPPED CHOCOLATE DRINK

Chocolat liégeois

Serves 6–8 | Active time: 10 minutes | Cooking time: 5 minutes | Cooling time: About 1 hour (if served cold) | Storage: Serve immediately

EQUIPMENT

Tall glasses
Pastry bag fitted with a fluted tip

INGREDIENTS

Hot chocolate
2 cups (500ml) whole milk
2 cups (500ml) heavy whipping cream
3 ½ tbsp (11⁄2oz /40g) sugar
5 ¼ oz (150g) dark chocolate, 70% cacao, chopped
5 ¼ oz (150g) dark chocolate, 65% cacao, chopped
Mascarpone Chantilly cream
3 tbsp plus 1 tsp (50 ml) mascarpone
¾ cup (200ml) heavy whipping cream
Seeds of 1 vanilla bean
1 heaping tbsp (15g) sugar
A little unsweetened cocoa powder for sprinkling

1 Making the chocolate drink Using the ingredients listed, prepare the hot chocolate (see recipe below). If you prefer to serve the drink cold, let it cool and then chill.

2 Making the mascarpone Chantilly cream

Place the mascarpone in a bowl and thin it with a little of the whipping cream. Place the vanilla seeds and sugar in the remaining whipping cream and stir well. Pour this mixture into the thinned mascarpone and whisk until it forms soft peaks.

3 Assembling the drink Divide the hot or cold chocolate drink between large tall glasses. Using the pastry bag fitted with the fluted tip,
pipe the mascarpone Chantilly cream over the chocolate drink and dust with a little unsweetened cocoa powder. Serve immediately.

HOT CHOCOLATE

Chocolat chaud

Makes about 4 cups (1 litre) | Active time: 10 minutes | Storage: Serve immediately

INGREDIENTS

2 cups (500ml) whole milk
2 cups (500ml) heavy whipping cream
3 ½ tbsp (11⁄2oz/40g) sugar
5 ¼ oz (150g) dark chocolate, 70% cacao, chopped
5 ¼ oz (150g) dark chocolate, 65% cacao, chopped

1 In a large saucepan, bring the milk, cream and sugar to a boil.

2 Put the two chopped chocolates in a bowl.

3 Pour the hot milk and cream mixture over the chocolate a little at a time, whisking constantly until smooth.

From France Today magazine

Interested in more dessert inspiration? Head to Taste of France here.

For close to 100 years, Ferrandi Paris has whipped novices into world-class chefs and pâtissiers. To read more about the prestigious School of Culinary Arts, check out this article of our interview with the Director of Ferrandi Paris.