Joel & Kelsey
Recipes:
Bean-to-Bar
​
DARK CHOCOLATE
Ingredients: Amount:
Cocoa nibs 1.582 Kilo
Cocoa Butter 264 grams
Cane Sugar 789 grams
Salt to taste
Vanilla beans 2 ea
​
Method:
1. For this process you will need a food processor, a heating gun, and a melanger (stone grinder)
2. Mix the cocoa nibs and sugar in a food processor, and grind until fine paste.
3. Heat the melanger with the heating gun until the stone is hot.
4. Place the cocoa nib–sugar mixture in the melanger.
5. Add the melted cocoa butter and sugar in small increments until all is fully incorporated.
6. Leave conching until particle size in the micron meter reads less than 25. (2-3 days)
7. Once the chocolate is ready, temper the mixture by tabling and then store or use as needed.
​
MILK CHOCOLATE
Ingredients: Amount:
Cocoa nibs 700 grams.
Cocoa Butter 500 grams.
Cane Sugar 750 grams.
Whole milk powder 625 grams.
​
Method:
1. For this process you will need a food processor, a heating gun, and a melanger (stone grinder)
2. Mix the cocoa nibs and sugar in a food processor, and grind until fine paste.
3. Heat the melanger with the heating gun until the stone is hot.
4. Place the cocoa nib–sugar mixture in the melanger.
5. Add the melted cocoa butter and whole milk powder in small increments until all is fully incorporated.
6. Leave conching until particle size in the micron meter reads less than 25. (2-3 days)
7. Once the chocolate is ready, temper the mixture by tabling and then store or use as needed.
Blood Orange Bon Bon
Ingredients: Amounts:
Puree, Blood Orange 250 grams.
Sorbitol 40 grams.
Glucose 35 grams.
Trimoline 35 grams.
Zest, Orange 10 grams.
Chocolate 68% 400 grams.
Butter 85 grams.
Method:
1. Mix the first 5 ingredients in a small saucepan, and bring to a light boil while whisking.
2. Pour over tempered chocolate pistoles, use an immersion blender to mix.
3. Once the mixture is homogenous, add butter.
Galaxy Bon Bon
STRAWBERRY, PISTACHIO, COCOA NIB
Pistachio Gianduja
Ingredients: Amounts:
Pistachios Toasted 760 grams
Confectioner's Sugar 360 grams
Valhrona Caramelia Chocolate-melted 760 grams
​
Strawberry Jam
Ingredients: Amounts:
Strawberries diced 500 grams
1st Sugar 380 grams
Pectin NH 6 grams
2nd Sugar 20 grams
Lemon Juice 10 grams
Salt pinch
Citric Acid 5 grams
​
Cocoa Nib Crispy
Ingredients: Amounts:
Roasted Cacao nibs 227 grams
Granulated Sugar 150 grams
Glucose 22 grams
Milk 46 grams
Butter 112 grams
​
Method: Pistachio Gianduja
1. Roast the Pistachios for 7 minutes at 350 F.
2. Grind the toasted pistachios with half of the confectioner sugar until liquified.
3. Add the melted chocolate and the rest of the confectioner sugar and process until homogenous.
4. Reserve hot
Method: Strawberry Jam
1. Using a saucepan, heat the strawberries together with the sugar and salt.
2. Combine the smaller amount of sugar and pectin together and add it around 104 F Degrees.
3. Boil the boil to the thread stage 217 -221 degrees F.
4. Remove, add the lemon juice. Stir well and pour into a container. Contact cover with cling film.
5. Once cool adjust consistency, with water (if needed).
6. If using the same day, reserve at room temperature, if not store in the refrigerator.
​
Method: Cocoa Nib Crispy
1. Grind the cocoa nibs in food processor until they look like coarse breadcrumbs.
2. Mix sugar, syrup, milk, and butter in a small saucepan over medium heat, bring to 190 F.
3. Whisk in cocoa powder until smooth and stir in cacao nibs.
4. Once fully coated, pour the mixture onto a parchment lined sheet pan.
5. Place another parchment on top and using a rolling pin, roll the mixture between the two parchment layers as thin as possible.
6. Chill in the freezer for 1 hour
7. Preheat convection oven to 330 F, remove the top parchment and bake the mixture for 18-20 min.
8. Remove from oven and let cool slightly, while still warm score the baked nibs into the desired size.
9. Reserve for bonbon build.
Leaf Croquant
Ingredients: Amount:
Almond flour, toasted 7 ounces
Vanilla powder sugar 2 ounces
Sugar 10 ounces
Lemon juice 2 Tablespoons
Milk chocolate, tempered 1 Pound
Dark chocolate, tempered as needed
​
Mise en Place:
1. Frame: 15x19"
2. Equipment: 3-pronged fork, food processor, silpat mat, rolling pin, knife or caramel cutter.
3. Decor/Finish: stripe with thin lines of dark chocolate/milk chocolate tempered.
Method:
1. Combine the almond flour and powdered sugar, grind warm in food processor until slightly oily.
2. Combine sugar and lemon juice, melt until it becomes a medium brown color.
3. Pour onto a silpat mat, spread out evenly to form a rectangle and proceed to incorporate almond mixture as one would fold and roll puff pastry. Approx. 2- 3 folds.
4. When complete, roll out 1/4" thick, cut while warm with a caramel cutter or sharp knife.
5. Dip in tempered chocolate and decorate.
Finishing Instructions:
1. Cutting/Shaping: 3/16" thick pieces
2. Coating/Dipping: milk chocolate
3. Decorating: 3-pronged fork mark/dark chocolate