Connors Chocolate Rolled Buttercream
Callebaut
Callebaut is a Belgium-based chocolate manufacturer that produces high-quality chocolates since the early 1900s. Their chocolate is known for its rich taste and unique texture, which is achieved by using only the finest cocoa beans and a special processing method. The company produces a range of chocolate products suitable for various culinary applications, including baking, patisserie, and confectionery. Callebaut chocolates are popular among professional pastry chefs and home bakers alike, and they are widely used in creating delicious desserts and sweets. In addition to chocolate, Callebaut also offers cocoa powder and other chocolate-related products, making it a one-stop-shop for all your chocolate needs.
Ingredients
Upto 700g of Icing Sugar, depending on caking agent
125g Butter (salted/unsalted your choice)
60g Liquid Glucose
65g Golden Syrup
( you can use 125g Corn Syrup if its easier )
2 tsp Glycerine
1 tsp Vanilla Extract
150g Melted Chocolate
2 Tbsp Cocoa Powder
Method
Begin by sieving your icing sugar, this is important as there will be small lumps otherwise.
Melt your butter in the microwave to “Connors” temperature
From the fridge/hard butter.
Place the cubed butter into the microwave for 20 seconds
Stir
Return to the microwave for 10 seconds, and stir again. Repeat this process until your butter reaches no higher than 30C/86F. The butter should at no time be florescent, it should always look creamy. Some remaining lumps are fine.
Room Temperature Butter/Softer
Place the cubed butter into the microwave for 10 seconds.
Stir
Return to the microwave in second bursts, stirring each time until the temperature reaches no higher that 30C/86F. The butter should at no time be florescent, it should always look creamy. Some remaining lumps are fine.
Slightly warm your syrups, just 5 seconds in the microwave. Ensure the temperature of this doesn’t go above 30C/86F or it will split the butter. Now mix this into the butter along with the cooled melted chocolate, vanilla and glycerine. Once all combined begin adding the icing sugar, half of the amount to begin with.
You can use the spatula or as I do, pop on some gloves and using your hand like a claw, mix all the icing sugar and wet mix together. Now add in your cocoa powder.
This mixture should now be coming together so pour it out onto the work surface and knead more icing sugar into it. You want to keep adding icing sugar until it becomes tight and no longer sticky.
This Rolled Buttercream will appear crumbly, but that is its structure. You are able to push it together and smooth it out. Try rolling it between your hands and see the glossy finish.
Try not to think of this fondant, it has a very different structure even though we can use it like fondant. You need to practice using it, so that you get the feel for the way it works. I do have videos on this which will show you how to manage it.
Keep the rolled buttercream in cling film and store it the same as you would normally treat your buttercream.
