Soft Chocolate Ganache

Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA

Ingredients
 
Soft Chocolate Ganache

• 284 grams Bitter Sweet Chocolate (63% or higher)
• 470 grams Heavy Cream
• 1 ½  Gelatin Sheets
• 200 grams Cold Water (#1)
• ½ teaspoon Agar Powder
• 55 grams Cold Water (#2)
• ¼ teaspoon Salt

 
Honey Comb Candy

• 300 grams Sugar
• 110 grams Water
• 30 grams Honey
• 65 grams Corn Syrup
• 4 teaspoons Baking Soda

 
Mandarin Orange Segments

• 100 grams Mandarin Orange Segments
• 300 grams Sugar
• 150 grams Water

              
Mandarin Orange Fluid Gel

• 335 grams  Mandarin Orange Juice
• 75 grams Water
• 75 grams Sugar
• 6 grams Agar Powder
• 1 Tablespoon Lemon Juice

 
Candied Kumquats

• 100 grams Sliced Kumquats
• 200 grams Water
• 200 grams Sugar

 
Preparation
 

Soft Chocolate Ganache

Bring the heavy cream to a simmer and pour over the chocolate.  Allow the cream and chocolate mixture to sit for five minutes.

Slowly stir the cream into the chocolate and mix until the mixture is completely emulsified and all the chocolate is melted. Set aside and keep warm.

Soften the gelatin in cold water #1.

Mix together agar powder and cold water #2.

In a small sauce pan bring the agar/water mixture to a simmer and cook for 3 minutes.

Strain the gelatin and add it to the hot agar/water mixture and whisk until the gelatin has completely dissolved.

Whisk the gelatin mixture into the chocolate and strain. Pour chocolate ganache into a parchment lined 8x8 cake pan and place in the refrigerator until completely set. About 4 hours.
 
Honey Comb Candy

Line an 8x8 cake pan with parchment paper.

In a small sauce pot, mix together the sugar, water, honey and corn syrup.

Cook the mixture until it reads 270° F on a candy thermometer. Quickly stir in the baking soda and pour candy onto the parchment lined cake pan.

Allow to cool slowly at room temperature for two hours.

Break into small pieces using a fork and store in an air tight container in a cool dry place.
 
Mandarin Orange Segments

Peel the mandarin orange and carefully pull apart the segments.

Clean as much of the white pith off of the segments using a small paring knife.

Lay the segments flat in a shallow pan.

Bring the water and sugar to a boil making sure the sugar is fully dissolved.

Pour the hot syrup over the mandarins and allow the segments to cool in the refrigerator.

Store in the refrigerator in an air tight container.
 
Mandarin Orange Fluid Gel

In a small sauce pan whisk together the water and agar powder and bring to a simmer.

Cook for three minutes then add the sugar and cook for 10 more seconds.

Whisk the mandarin and lemon juice into the hot syrup. Quickly pour the mixture onto a lightly oiled sheet pan and place in the refrigerator to cool for at least one hour.

The gel will be hard, cut into ½ inch cubes and place in a blender.

Slowly blend the mixture until it reaches a smooth paste. Place in a piping bag and store in the refrigerator.
 
Candied Kumquats

Slice the kumquats into rings about 1/16 th of an inch wide, removing all of the seeds.

Bring a pot of water to a boil and place the kumquats in cooking for 30 seconds.

Strain the kumquats and cool in ice water. Repeat the process one more time.

Bring the sugar and water to a boil then add the kumquats.

Simmer the kumquats until 75% of the syrup has been reduced.

Pour onto a sheet pan and allow to cool. Store in the refrigerator in an air tight container.
 
Assembly

Unmold the chocolate ganache onto a cutting board.

Using a hot dry knife cut the ganache 1 inch by 4 inches.

Place the soft chocolate ganache onto a serving plate and top with the honey comb candy, mandarin orange segments and candied kumquats.

Pipe dots of the fluid gel around the ganache.

Enjoy!

Mayacama Golf Club from the 18th fairway. Image courtesy of Mayacama Golf Club