Chocolate and lees wine ganache

Abstract

The present invention relates to a chocolate ganache comprising at least chocolate and lees wine. The invention also relates to a method for obtaining such a ganache and its uses, in particular as an insert in desserts or for the manufacture of chocolate-coated candies.

Description

Title of the invention: Chocolate and wine lees ganache Technical field

[0001] The invention relates to the field of food and sweets. More specifically, the invention relates to a particular chocolate ganache, its manufacturing process, and its use in particular for the production of coated sweets.

[0002] State of the art

[0003] Many consumers appreciate chocolates whether as gifts or for themselves and chocolatiers must constantly diversify to meet their expectations.

[0004] It is known that chocolate and wine have flavors that can combine perfectly to provide an intense taste pleasure. It is therefore natural that ganaches combining chocolate and wine can be highly appreciated.

[0005] Among the different types of chocolate-coated sweets, we already know of chocolates containing alcohol, but there is no chocolate ganache containing wine that is satisfactory.

[0006] Indeed, making a chocolate and wine ganache involves difficulties. In particular, it is very difficult to obtain a homogeneous mixture of chocolate and wine when making the ganache. In addition, and above all, it is impossible to preserve the taste of the wine in the ganache for a long time, the latter also having a very short lifespan which does not allow its conservation. Thus, currently the use of wine in a ganache does not allow the preservation of aromas until consumption, and the loss of taste once in the mouth is rapid. The consumer does not have time to discover the taste of the wine in the mouth and the texture is not pleasant.

[0007] There is therefore a need for a chocolate and wine ganache with a homogeneous texture, pleasant in the mouth, easy to manufacture and with optimal conservation. Summary of the invention

[0008] To meet this need, the invention proposes a chocolate ganache comprising at least chocolate and lees wine.

[0009] Wine lees are a residue of dead yeasts that sediment at the end of alcoholic fermentation and malolactic fermentation. The formation of lees is mainly due to the autolysis of yeasts. This phenomenon, which occurs a few weeks after the death of the yeasts at the end of fermentation, corresponds to an enzymatic self-degradation of the yeasts with restitution to the wine of a certain number of cellular constituents such as amino acids and aromatic compounds. or even proteins. Dead yeasts provide additional chemical elements to the structure of the wine, to the aromas of the wine and allow better protection of the wine.

[0010] It is the lees that give the wine its qualities such as its fat, its roundness and its aromas. When it degrades at the bottom of the wine barrel or vat, the lees enter the autolysis phase, that is to say the self-destruction phase and releases the aromatic compounds characteristic of the wine.

[0011] The lees, and in particular the fine lees, and especially the dead yeasts present in the lees, have antioxidant properties allowing the wine to be kept for longer.

[0012] The wine lees, in particular the lees collected following the various rackings of wine(s) during their aging in barrels, can be recovered and used to make a lees wine.

[0013] Surprisingly, lees wine can be used with chocolate to make a ganache with chocolate and wine flavors that has a homogeneous texture and a long shelf life. Advantageously, the properties of the fine lees are preserved when mixing the lees wine with the chocolate, and allow, unlike traditional wines, to obtain a quality ganache as well as an extension of the life of the ganache, in particular by limiting the risks of oxidation. The association of lees wine with chocolate is advantageous because it allows the aromas associated with one or more wines to be delivered without obtaining a taste of yeast or fermentation in the mouth, unlike the wine ganache tests of the prior art. In addition, the use of wine lees allows the aromas to be maintained until consumption.

[0014] Other characteristics and advantages will emerge from the detailed description of the invention and the examples which follow. Detailed description of the invention

[0015] Definition

[0016] For the purposes of the invention, the term "lees" or "wine lees" means all the residues that settle at the bottom of the container at the end of fermentation during wine production. During alcoholic fermentation, then malolactic fermentation, particles appear in the wine; these are the lees. They are made up of yeasts, bacteria, flocculated and precipitated organic compounds and possibly plants such as solid grape residues, soil present on the grapes, etc. After racking the wine, the lees are trapped at the bottom of the vat or barrel in which the wine is aged. The lees may include fine lees (i.e., made up mainly of dead yeasts, solid residues) and / or coarser lees (solid grape residues, soil present on the grapes).

[0017] By "ganache" we mean an emulsion of a fatty substance with an aqueous substance. In the context of the invention, the fatty substance is chocolate.

[0018] For the purposes of the invention, the term “lees wine” means a wine obtained from wine lees. The lees wine may in particular be a wine aged on lees (preferably fine lees) kept at the bottom of the container (vat or barrel) during all or part of the wine's aging. Preferably, the lees are filtered from the wine.

[0019] Lees wine can also be a wine obtained by refermentation of lees with the addition of sugar and other elements.

[0020] Chocolate ganache

[0021] The subject of the invention is a chocolate ganache comprising at least chocolate and lees wine.

[0022] The use of lees wine, mixed with chocolate, allows the chocolate to be emulsified into a ganache and wine flavors to be obtained in the ganache. Advantageously, the use of lees wine also allows for aromatic persistence in the chocolate.

[0023] It is possible to use different types of lees wine in order to obtain ganaches with aromas characteristic of different wines, such as for example red wines, white wines and Sauternes.

[0024] Preferably, the lees wine represents between 15 and 30% by weight of the ganache.

[0025] The percentage of lees wine in the ganache can influence various parameters such as the texture of the ganache, the aromatic persistence, the conservation of the ganache.

[0026] A proportion of wine lees greater than 15% gives the ganache a smoother and more melting texture. A proportion of wine lees less than 30% helps maintain the balance of the ganache and optimal conservation.

[0027] The chocolate used in the ganache according to the invention can be of any kind. It can be in particular dark, milk or white chocolate. The ganache according to the invention can comprise one or more chocolate(s) chosen from dark chocolates, milk chocolates, white chocolates and their mixtures.

[0028] The chocolate(s) used in the ganache according to the invention preferably comprise a mixture of cocoa, cocoa butter and optionally sugar(s) such as fructose.

[0029] Preferably, the ganache comprises between 40 and 65% of chocolate by weight relative to the total weight of the ganache.

[0030] The taste of the ganache is melting and transcribes the aromatic profile of the terroir from which the lees wine used in the ganache comes.

[0031] In addition to the lees wine and the chocolate, the ganache according to the invention may also comprise one or more sugar(s). Preferably, the ganache comprises at least one sugar chosen from glucose, sorbitol and dextrose. This or these sugar(s) are added sugars in addition to the possible sugar(s) present in the chocolate used to make the ganache according to the invention.

[0032] The additional sugar(s) when present in the ganache according to the invention make it possible in particular to balance the taste of the ganache.

[0033] The use of sorbitol helps to stabilize the ganache and give it a longer shelf life. Using one sugar rather than another does not change the taste of the ganache.

[0034] According to another aspect, the ganache according to the invention may also comprise at least butter and / or cream and / or cocoa butter.

[0035] Butter, cream, cocoa butter provide fatty substances which help the chocolate to emulsify into a ganache.

[0036] The ganache according to the invention may also comprise other constituents suitable for food consumption such as in particular one or more constituents chosen from fruits such as fruit purees and / or fruit juices, glycerin, vanilla, caramel, etc., and mixtures thereof.

[0037] Method for manufacturing a ganache according to the invention

[0038] The invention also relates to a method for manufacturing a chocolate ganache as described above.

[0039] In particular, the invention relates to a method comprising at least the implementation of the following steps:

[0040] - melting chocolate, preferably between 35 and 45°C,

[0041] - heating lees wine, preferably between 45 and 55°, in particular at 50°C, the heating the lees wine, in particular allowing the release of the sugars it contains,

[0042] - possibly adding one or more sugars to the lees wine and mixing, until obtaining a homogeneous mixture,

[0043] - pour the mixture of lees wine and any sugar(s) onto the chocolate; this step can be carried out in several stages, preferably the mixture of lees wine and any sugars is carried out between 2 and 5 times; this step is preferably carried out by mixing in order to create an emulsion, the lees wine being the liquid allowing the emulsion of the chocolate while transmitting the aroma of the wine to it; the mixture can be carried out using a robot to allow vacuum packaging in order to preserve the flavors and to avoid oxidation of the ganache;

[0044] - add any other constituents.

[0045] Optionally, any other constituents may need to be heated before integration into the mixture, particularly if they are constituents in the form solid. Any other constituents can be added to the lees wine before mixing with the chocolate. Preferably, the other constituents are added after the chocolate has emulsified with the lees wine.

[0046] Preferably, the method comprises a step of adding butter and / or cocoa butter to the chocolate and wine lees emulsion. This step preferably requires a heating step between 30 and 40°C to return them to their liquid or ointment state and thus be able to be integrated into the composition. The addition of the butter is preferably carried out in liquid form by mixing. The addition of the cocoa butter is preferably carried out in ointment form by emulsifying.

[0047] The different stages of the process, preferably carried out in this particular order, make it possible to obtain an aroma in the mouth which is pleasant for the consumer and which lasts until consumption.

[0048] At the end of the mixing(s), the ganache can be spread evenly, preferably between two rulers to the desired thickness, preferably between 5 mm and 2 cm. A crystallization time is generally necessary to then handle the ganache and cut it into the desired shape.

[0049] Use s

[0050] The invention also relates to the use of ganache as a food product and / or in a food product.

[0051] Thus, the invention also relates to a food product comprising a ganache.

[0052] According to one embodiment, the food product is a dessert in which a ganache according to the invention is inserted. In particular, the ganache can be used as an insert in various desserts such as entremets, mousses or filling creams.

[0053] In another embodiment, the ganache can be used as a filling.

[0054] According to a third preferred embodiment, the food product is a coated candy, comprising a ganache according to the invention coated with chocolate. The composition of the chocolate coating the ganache may in particular be a mixture of cocoa, cocoa butter and sugar. Coating the ganache with chocolate makes it possible to preserve it optimally.

[0055] Once the ganaches are coated, they can be packaged in metal boxes, for example. They can then be vacuum-packed and nitrogen-filled, then stored in a cold room at 0°C.

[0056] When they are not under vacuum and nitrogen, the chocolates coated with the ganache according to the invention can be preserved with all their initial taste qualities between 16 and 18°C ​​for between 6 and 8 weeks.

[0057] Depending on the terroir from which the lees wine used to make the ganache according to the invention comes, the coated chocolate containing it may include on one of its visible exterior surfaces the said name of the terroir from which the lees wine comes (for example Margaux, Saint Julien, etc.).

[0058] The invention is now illustrated by non-limiting examples of ganaches according to the invention and by comparative results with attempts at ganaches based on wines which are not lees wines.

[0059] Comparative examples

[0060] Example 1: example of ganache based on red wine - outside the invention

[0061] The composition of example 1 is a chocolate ganache comprising: - 18.72% cream, - 49.28% dark chocolate, - 9.30% milk chocolate, - 3.84% glucose, - 3.14% invert sugar, and - 15.72% red wine.

[0062] The percentage is indicated by weight of the total weight of the composition. The ganache is obtained by mixing the ingredients in a mixer or kneader. The ganache is obtained by mixing the cream and sugar then the melted chocolate; by heating this mixture and adding the red wine; by spreading and conditioning by a press or a cookie cutter after cooling.

[0063] This ganache has a less pronounced wine taste and less aromatic persistence. After a week, you can only taste the yeast.

[0064] Example 2: : example of ganache based on red wine outside the invention

[0065] The composition of example 2 is a chocolate ganache comprising: - 14.72% cream, - 49.28% dark chocolate, - 9.30% milk chocolate, - 3.84% glucose, - 3.14% invert sugar, and - 19.72% red wine.

[0066] The percentage is indicated by weight of the total weight of the composition. The ganache is obtained by mixing the ingredients in a mixer or kneader. The ganache is obtained by mixing the cream and sugar then the melted chocolate; by heating this mixture and adding the red wine; by spreading and conditioning by a press or a cookie cutter after cooling.

[0067] When warm, this ganache has a slight taste of wine. Once cooled, the wine taste disappears. After a week, you only taste the yeast.

[0068] Example 3: example of ganache based on red wine - outside the invention

[0069] The composition of example 3 is a chocolate ganache comprising: - 57.78% dark chocolate, - 18.54% red wine, - 5.14% glucose, - 5.14% sorbitol, - 5.14% dextrose, - 5.05% sweet butter, - 3.20% cocoa butter. The percentage is indicated by weight of the total weight of the composition. Ganache is obtained by mixing the ingredients in a mixer or kneader. Ganache is obtained by mixing the cream and sugars then melted chocolate; by heating this mixture and adding red wine; by spreading and conditioning with a press or a cookie cutter after cooling.

[0070] This ganache has a strong wine flavor for the first two days, but this flavor becomes unstable and turns into a very strong yeast flavor afterward. The texture is brittle and dry. The coating may peel off after 10 days.

[0071] Example 4: example of ganache according to the invention

[0072] The composition of example 4 is a chocolate ganache comprising: - 57.78% dark chocolate, - 18.54% lees wine, - 5.14% glucose, - 5.14% sorbitol, - 5.14% dextrose, - 5.05% sweet butter, - 3.20% cocoa butter.

[0073] The percentage is indicated by weight of the total weight of the composition. The ganache is obtained by mixing the ingredients in a mixer or kneader. The ganache is obtained by melting the chocolate and simultaneously heating the wine lees and adding the sugars to the wine lees; by mixing the melted chocolate with the mixture of wine lees and sugar and then heating; by adding butter and cocoa butter; by spreading and conditioning by a press or a cutter after cooling.

[0074] This ganache has a stable taste with an aromatic persistence of the wine taste in the ganache. The texture is stable, the ganache is melting even after several weeks.

[0075] Example 5: example of ganache according to the invention

[0076] The composition of example 5 is a milk or white chocolate ganache comprising: - 55% milk or white chocolate - 20.5% lees wine, - 5.25% glucose, - 5.25% sorbitol, - 5.25% dextrose, - 5.00% sweet butter, - 3.75% cocoa butter. The percentage is indicated by weight of the total weight of the composition. Ganache is obtained by mixing the ingredients in a mixer or kneader. Ganache is obtained by melting the chocolate and simultaneously heating the wine lees and adding sugars to the wine lees; by mixing the melted chocolate with the mixture of wine lees and sugar and then heating; by adding butter and cocoa butter; by spreading and conditioning with a press or a cutter after cooling.

[0077] This ganache has a stable taste with an aromatic persistence of the wine taste in the ganache. The texture is stable, the ganache is melting even after several weeks.

Claims

Claims

1. Process for manufacturing a chocolate ganache comprising at least chocolate and lees wine, characterized in that it comprises between 40% and 65% of chocolate by weight relative to the total weight of the ganache, in that the lees wine represents between 15 and 30% by weight relative to the weight of the ganache, said process comprising at least the implementation of the following steps: - melting chocolate - heating lees wine, obtained by filtering the lees of one or more wines aged on wine lees, - optionally adding one or more sugars to the lees wine and mixing, - pouring the mixture of lees wine and optionally sugar(s) onto the chocolate, - adding any other constituents.

2. Process for manufacturing a chocolate ganache according to the preceding claim, characterized in that at least one sugar added to the lees wine, in addition to the sugar(s) possibly present in the chocolate, is chosen from glucose, sorbitol and dextrose.

3. A method of manufacturing a chocolate ganache according to one of the preceding claims, characterized in that the ganache also comprises at least butter and / or cream and / or fruit puree and / or fruit juice and / or glycerin.

4. Method for manufacturing a chocolate ganache according to one of the preceding claims, characterized in that the chocolate is chosen from dark chocolate, milk chocolate, white chocolate and mixtures thereof.

5. A method of manufacturing a chocolate ganache according to one of the preceding claims, wherein the melting of the chocolate is carried out between 35°C and 45°C.

6. A method of manufacturing a chocolate ganache according to one of the preceding claims, wherein the heating of the lees wine is carried out between 45°C and 55°C.