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Cardamom Ganache and Almond Butter Chocolate Domes

Cardamom Ganache and Almond Butter Chocolate Domes
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Prep time: , Cook time: , Total time:

DESCRIPTION:

Developed by Chef Christopher Curtin of Eclat Chocolate for the Almond Board of California.


INGREDIENTS:

INGREDIENTS:

Shelling

Tempered milk chocolate 140 g

Filling – Almond butter

Almond butter 287 g

Dark chocolate (tempered) 86 g

Filling – Cardamom ganache

Ground cardamom 1 g

Heavy cream 223 g

Trimoline 31 g

Sorbital 19 g

Dark chocolate 256 g

Milk chocolate 51 g


PREPARATION:

PREPARATION:

Shelling

  1. Polish chocolate dome mold and set aside.
  2. Slightly warm molds and fill cavities with tempered milk chocolate. Vibrate away any bubbles. Flip over and knock out access chocolate and set upside down on parchment.
  3. Once chocolate slightly sets, scrap off access chocolate from around the cavities and set aside.

Fillings

  1. Combine almond butter and tempered dark chocolate in a food processor and blend until smooth.
  2. Pipe almond butter mixture into dome shells (fill about 1/4 of cavity) and set aside.
  3. Combine heavy cream, trimoline, sorbital and ground cardamom into a pot. Allow to infuse until cream reaches approximately 30°F.
  4. Combine dark and milk chocolate in a food processor. Pour the heated cream mixture into a fine sieve over the chocolate. Blend together until ganache is smooth and cool down to 30°F.
  5. Pipe ganache into the cavities; do not over fill. After slight hardening, seal the molds with tempered milk chocolate.
  6. Let set in cool room 60°-65°F for five minutes before placing them in refrigerator until they have released from mold (average 7-10 minutes).
  7. Unmold the chocolate domes and enjoy!

 

Nutritional Info:

Nutritional Info:

Calories

180

Fat

13 g

Saturated Fat

6 g

Trans Fat

0 g

Cholesterol

10 mg

Total Carbohydrates

12.5 g

Dietary Fiber

2 g

Sugars

9.5 g

Protein

3 g

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