Violette by Vincent Vallée, Lab Supervisor at Pâtisserie Bamas and World Chocolate Masters 2015 winner

Violettes are one of the first indicators of spring. Today we are sharing the spring with you with this beautiful recipe by Vincent Vallée, the winner of the World Chocolate Masters 2015 .

CACAO BARRY® PRODUCTS USED IN THE RECIPE

/ Praliné 50% Almonds Hazelnuts
/ Fleur de Cao™ Origine dark chocolate couverture 70% min cocoa
/ Mycryo® Cocoa Butter
/ Ghana Origine milk chocolate couverture 40% min cocoa
/ Inaya™ Puret é  dark chocolate couverture  65% min cocoa
/ Deodorized Cocoa Butter

SPARKLY PURPLE PASTRY GUN

/ 50 g Deodorized Cocoa Butter
/ S.Q Fat-soluble purple colouring
/ S.Q Amethyst Purple sparkling powder

Melt the cocoa butter and the fat soluble purple colouring to 45°C/113°F. Leave to cool to 26°C/78.8°F and spray thinly into the half sphere moulds. The pastry gun should be tilted at 45 degrees whilst spraying. Turn upside down to remove excess cocoa butter and leave to crystalize. Brush an even layer of the sparkling purple Amethyst powder into the mould with a round brush. Spray another thin layer of the purple cocoa butter and then turn the mould upside down to remove any excess cocoa butter. Leave to crystalize. Temper the Fleur de Cao™ dark chocolate couverture and mould the half sphere.

SESAME PRALINÉ

/ 100 g sesame seeds
/ 100 g sugar
/ 8 g water
/ 0,5 g salt

Roast sesame at 150°C/302°F for 15 min. Mix together the sugar, salt and water, and heat up to 120°C/248°F. Add the sesame seeds and make into a grainy mixture, caramelise and pour onto tray. Leave to cool and crush slightly. Set aside a small quantity of
the crushed praliné. Then crush the rest into a smooth praliné paste. Add in the crushed praliné pieces.

CRUNCHY SESAME 2,5 g / bonbon

/ 50 g sesame praline
/ 100 g Praliné 50% Almonds Hazelnuts
/ 11 g Mycryo® Cocoa Butter
/ 1 g salt

Melt Mycryo® Cocoa butter to 45°C/113°F. Pour onto the 2 praliné paste and mix well. Once the praliné cools to 27°C/80.6°F pipe 2 g of it into the half sphere moulds and then place the strawberry insert on top. Leave to crystalize.

STRAWBERRIES PASTE INSERT

/ 500 g strawberry puree
/ 12.5 g yellow pectin
/ 55 g sugar
/ 537 g sugar
/ 125 g glucose
/ 10 g acid solution

Heat the puree at 70°C/158°F and then add the yellow pectin and the sugar and bring to boil. Add in the rest of the sugar and the glucose and cook at 106°C/222.8°F, then add in the acid solution. Deposit the strawberry paste into oiled 2 cm half sphere moulds and fill to the top.

COQUELICOT GANACHE 2,5 g / bonbon

/ 30 g DAMMANN Frères n°275 black tea Coquelicot Gourmand
/ 281 g whipping cream
/ 52 g inverted sugar
/ 45 g sorbitol
/ 60 g glucose syrup 60DE
/ 156 g Ghana milk chocolate couverture
/ 252 g Inaya™ dark chocolate couverture
/ 50 g dry butter

Infuse the tea in the whipping cream for 24 h. Pass the infused cream through a chinois and bring to the boil with the invert sugar, glucose and sorbitol. Place cling film on top of the mix and allow to cool to 70°C/158°F. Place with the the two chocolates inside a Stephan food processor, set it to 70 % evacuation and mix for 1 min. Pipe the ganache at 34°C/93.2°F into the mould until 1mm from the top.

FINISH AND ASSEMBLY

Spray thin layer of purple chocolate at 26°C/78.8°F into moulds. Temper Fleur de Cao™ dark chocolate and mould thinly.
Pipe in the crunchy sesame praliné paste and then add the strawberry insert on top. Leave to fully crystalized and then pipe in the ganache at 34°C/93.2°F. Leave the ganache to fully crystalized at 16°C/60,8F for 4 h at least. Cover the ganache with tempered Fleur De Cao™ dark chocolate couverture. Leave to cool at 16°C/60.8°F for 2 h. De-mould.