CHOCARON RECIPE BY
KIRSTEN TIBBALLS
Chocolate + macaron = the chocaron! This is a recipe or the chocolate lover, with
crunchy macaron to balance out the smoothness of the ganache and caramel.
INTERMEDIATE
MACARON
COCOA NIBS
GANACHE
120 MINS
COUVERTURE COATING
VANILLA CARAMEL
MAKES 96
MACARON
METHOD
INGREDIENTS
To make the Tant Pour Tant (TPT), grind the almond meal
300g (10.58oz) almond meal and icing sugar to a powder in a food processor. Do not
300g (10.58oz) icing (confectioners') sugar overmix or it will become a paste and cannot be used. Sieve
110g (3.88oz) egg white (A) the mixture into a bowl and set aside for later use.
3g (0.11oz) cream of tartar
1g (0.04oz) egg white powder Whisk the egg white (A), cream of tartar and egg white
300g (10.58oz) caster (superfine) sugar powder in the bowl of a stand mixer. Start slow and
75g (2.65oz) water gradually increase the speed. In a medium saucepan, cook
QS AmeriColor brown gel colour the water and sugar to 118°C. Do not stir the mixture once
QS AmeriColor red gel colour it boils. When the mixture is boiling, increase the speed
110g (3.88oz) egg white (B) of the stand mixer. Once the sugar syrup reaches 118°C,
QS ground cocoa nibs, for sprinkling pour it over the egg white to make an Italian meringue. Be
careful that the mixture doesn’t hit the whisk as you pour
EQUIPMENT
it in. Continue to whisk until the meringue cools and you
can touch the bowl. With the motor still running, add the
food processor
colouring and continue mixing until fully whipped.
large drum sieve
stand mixer
Add the egg white (B) to the bowl with the sifted TPT and
digital thermometer
combine with a spatula until it comes together to form a
spatula
relatively firm paste. Incorporate the meringue into the
plastic scraper
mixture in three batches, ensuring it is mixed together
before adding in the next batch. Combine with a plastic
dough scraper until there are no more lumps and the
mixture starts to collapse and spread. Be careful not to
overmix or it will spread too quickly, so check the
consistency throughout the mixing process. The mixture is
ready when it begins to flatten out after 2 minutes.
Recipe from SAVOUR ONLINE CLASSES | [Link]
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
METHOD CONT...
EQUIPMENT
Demarle half Flexipat Weigh out 450g of the mixture and spread evenly into a half
long metal ruler sheet Flexipat or a lined baking dish on top of a baking tray.
disposable piping bag Flatten the top of the mixture with a long metal ruler and
15mm round piping tip tap the tray against the bench. Bake at 150°C for 5 minutes,
half size aluminium baking tray then decrease the temperature to 130°C and bake for a
Demarle Silpat mat (half) further 15 minutes. Once cooked, place the macaron sheet
1 medium plastic frame in the freezer. Transfer the remaining mixture to a
disposable piping bag fitted with a plain round piping nozzle
and twist the top of the bag. Line a baking tray with a Silpat
mat and pipe the mixture into 1.5cm diameter macarons.
Hold the bag in one position as you pipe. Sprinkle with
cocoa nibs that have been ground to a fine powder and tap
the tray on the bench. Bake at 150°C for 5 minutes, then
decrease the temperature to 130°C for a further 5 minutes.
Remove the macaron sheet from the freezer and place 1
medium plastic frame on top. Use the frame as a guide and
mark out the inside of the frame using a sharp knife.
Remove the frame and cut the macaron sheet with a
serrated knife. Set aside until ready to use.
VANILLA CREAM
METHOD
INGREDIENTS
Temper the couverture ( see our online video for
QS Callebaut 2815 dark couverture 58%, for instructions). Unmould the macaron base from the Flexipat
tempering and place on top of a lined baking tray. Place 4 medium
134g (4.73oz) fresh cream 35% fat frames on top of the macaron base, securing each one with
93g (3.28oz) full cream milk a dot of tempered chocolate in each corner, and set aside.
2.5g (0.09oz) Heilala vanilla paste Create the caramel by combining the cream, milk and
12.5g (0.44oz) sorbitol powder vanilla in a small saucepan and bring to the boil. Add the
184g (6.49oz) granulated sugar sorbitol powder to a large saucepan and heat to melt. Add
34g (1.2oz) liquid glucose the sugar to the sorbitol in three additions, stirring gently
1.5g (0.05oz) sea salt but not too much, and cook to a very light caramel. En-
160g (5.64oz) unsalted butter sure the first batch of sugar is fully dissolved before adding
0.5g (0.02oz) bicarbonate of soda the next. When all the sugar has been added and is fully
dissolved and caramelised, stop it from cooking by adding
EQUIPMENT the warm cream mixture. Whisk to combine and add the
glucose. Continue to whisk over a medium heat then add
whisk the butter, salt and bicarbonate of soda. Continue to whisk
digital thermometer until the mixture reaches 118°C. Immediately pour the
medium angled palette knife caramel into the 4 medium frames on top of the macaron
7 medium plastic frames base. Spread out to the corners with a palette knife. Cool
completely before preparing the ganache.
When the caramel has cooled completely, add 3 additional
frames and secure each one with a dot of tempered
chocolate in each corner.
Recipe from SAVOUR ONLINE CLASSES | [Link]
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
GANACHE
INGREDIENTS METHOD
57g (2.01oz) inverted sugar Place the couverture in a bowl and add in the inverted
360g (12.7oz) Callebaut 2815 dark sugar. Boil the cream in a saucepan and once it is boiling,
couverture 58% pour it over the chocolate and inverted sugar. Emulsify with
288g (10.16oz) fresh cream 35% fat a stick blender or in a food processor to combine, but do
115g (4.06oz) unsalted butter not overmix. Once smooth, add the softened butter a piece
at a time and mix until combined. Ensure each piece of
butter is fully incorporated before adding the next.
EQUIPMENT
Pour the ganache into the frames on top of the caramel/
stick blender/ food processor
macaron base. Spread the mixture out with a palette knife
medium angled palette knife
and level the top with a biscuit knife. Remove the excess
biscuit knife
ganache with a small dough cutter. Leave to crystallise for
plastic scraper
24 hours at room temperature or in a holding cabinet if
plastic sheet/ plastic wrap
you have one. If leaving at room temperature, cover with a
plastic sheet or plastic wrap, stretching out the plastic wrap
to avoid creases.
CUTTING
INGREDIENTS METHOD
QS Callebaut 2815 dark couverture 58%, for Temper the couverture ( see our online video for
tempering and enrobing instructions). Cut around the inside of the frames with a
sharp knife. Carefully remove the frames one at a time and
place the macaron on top of a lined baking tray. Place a
EQUIPMENT
sheet of baking paper on top and flip it over so the macaron
stick blender layer is on top. Cover the top of the macaron with tempered
baking paper couverture and over crystallise it by angling the palette
half size aluminium baking tray knife and moving it back and forward until the chocolate
medium angled palette knife becomes matte. This will avoid it cracking. Be careful not to
sharp knife or guitar cutter drop any couverture over the sides. Place a sheet of baking
dipping fork paper on top and flip it over again.
You can cut individual pieces by hand or using a guitar
cutter if you have one. If cutting it by hand, mark out the
sizes before cutting, and wipe the knife every second use.
Place the individual pieces on a lined baking tray for
dipping. Fill the bowl with as much tempered couverture as
possible. Place the pieces into the chocolate one at a time
and press down with the handle of a dipping fork. Gently
cover the top of each piece with couverture and pop any air
bubbles. Ensure the piece is on the edge of the dipping fork,
tap it on the surface of the couverture and wipe it off the
edge of the bowl to remove excess couverture. Place it onto
a lined tray and immediately place a mini macaron on top.
Allow to set at room temperature.
Recipe from SAVOUR ONLINE CLASSES | [Link]
Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
