Dark chocolate & roasted vanilla ganache-coated sweets

Dark chocolate & roasted vanilla ganache-coated sweets

Johan Giacchetti
Difficulty Icon
Beginner
Recipe Time Icon
40m
5
Videos
A creamy dark chocolate ganache with hints of roasted vanilla, cut into small squares and coated in a crunchy milk chocolate.
Dark chocolate & roasted vanilla ganache-coated sweets
Completion time
Preparation
40m
Baking
Resting
12h20
Techniques taught
  • Chablonner
  • Making a ganache
  • Chinoiser (straining)
  • Infusing milk or cream
  • Roasting vanilla
  • Cutting a ganache
  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • Coating with chocolate
  • Decorating with a fork

Discover the first step of this course for free

Step 1 : Coating the rhodoid sheet with chocolate

Johan Giacchetti
Johan Giacchetti
Head Chef Chocolatier | Le Bristol, Paris
Head Chef Chocolatier | Le Bristol, Paris

Step 2 : Dark chocolate and roasted vanilla ganache

Step 3 : Cutting ganache squares

Step 4 : Tempering milk chocolate

Step 5 : Coating the ganache squares

Johan Giacchetti

Johan Giacchetti

Head Chef Chocolatier | Le Bristol, Paris
Johan Giacchetti is the Head Chef Chocolatier at the palace Le Bristol Paris.

After earning his first diploma with a major in Pastry, the Chef discovered the world of Chocolate and decided to specialize in it: he went on to earn a vocational diploma (BTM) at the Ecole de Paris des Métiers de la table, du Tourism et de l'Hôtellerie (Food, tourism and hotel trade school).
In 2009, he joined the Mulot House in Paris as a Chocolatier and then, he endorsed the role of Chef Chocolatier for 7 years.
Meanwhile, in 2010, Johan won the Coupe de France des Jeunes chocolatiers confiseurs (French Cup for Young Chocolate and Confectionery Chefs).
In 2016, following a brief experience in the United States where he worked in a chocolate shop, the Chef joined the famous French house Dalloyau in Paris as a Chef Chocolatier, which allowed him to unleash his creativity.

In 2018, Johan joined the prestigious palace Le Bristol in Paris where he founded the hotel's chocolate shop, alongside Pastry Chef Julien Alvarez, in the kitchens of three-starred Chef Eric Fréchon. Since then, Johan has been responsible for creating collections for Le Bristol and producing chocolates for the restaurants, rooms, bar and grocery store. A true chocolate enthusiast, fascinated by this noble material and cultivating a passion for technique, the Chef is constantly creating and perfecting new chocolate sweets and figurines to showcase the key holidays of the year.

For VoilaChef, Johan Giacchetti introduces you to his world of gourmet, regressive palace chocolates, with 3 mouth-watering recipes: sweets coated in a dark chocolate ganache with toasted vanilla, molded milk chocolate sweets, filled with hazelnut praline, and finally his signature chocolate bunny: the bunny created for VoilaChef.

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May
2024
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10
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2024
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3
February
2024
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2024
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