Chocolate final 6.2.14

Rosa Regale bon bons and minty chocolate Meltaways. Rosa Regale are square with the candied rose petal.  The Meltaways are heart shaped and dipped in powdered sugar.

Rosa Regale ganache (makes 28 bon bons)
83.3 g dark chocolate
66.6 g milk chocolate
32.7 g heavy cream
21.6 g butter
3T Rosa Regale (I think I ended up using 4.5 T after tasting it)
1.3 t brandy
2.2 t corn syrup or invert sugar
Enrobe ganache in dark chocolate and garnish with candied rose petal.

Minty chocolate meltaways (makes 44 bon bons)
86.6 g milk chocolate
25.8 g coconut oil
27 g dry mint
2 tsp peppermint schnapps (optional-only use if not enough mint flavor)
Pipe ganache into molds and after set, cover in powdered sugar.

Lychee ganache
23.3 g heavy cream
10 g corn syrup
15 g butter
156.6 g white chocolate
20 g lychee liquor
This ganache stiffened when I added cream and liquor to chocolate.  Not sure how to fix it.

Large batch amounts
Rosa Regale ganache
250 g dark chocolate
200 g milk chocolate
98.2 g heavy cream
65 g butter
95.8 g champagne
4t brandy
6.5 t invert sugar

Minty Meltaway
1040 g milk chocolate
310 g coconut fat, melted
10 drops mint essence ( or 324 g dry mint leaves)

Lychee ganache
140 g heavy cream
60 g corn syrup
90 g butter
940 g white chocolate
120 g lychee liquor