Putomayo
- Level:
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Difficult
NY Borough: Queens Coconut Caramel/Milk chocolate Ghana and Passion Ganache/Maria cookie Crunch Chocolate used: Origine Ghana 40% cacao milk chocolate Flavors: Coconut Caramel/Milk chocolate Ghana and Passion Ganache/Maria cookie Crunch Inspiration: Queens has been claimed the most diverse place on the planet according to the Guinness Book of World Records. Also a high % of its population is Hispanic or Latino, so I think it fits me perfectly. Putomayo is the name of a region of Colombia.
Coconut caramel
Used products: Coconut caramel
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7.1 ozcoconut puree
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2.1 ozsucrose
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0.7 ozglucose syrup
Preparation: Coconut caramel
Boil the coconut purée. In a different, pot make a dark caramel with the sucrose and glucose syrup.
Deglaze with the hot coconut purée. Cook on medium heat to 105ºC.
Hand blend.
Set aside.
Passion fruit ganache
Used products: Passion fruit ganache
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4.1 ozpassion fruit puree
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0.9 ozdextrose
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0.8 ozinvert sugar
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1.0 ozsorbitol
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0.1 ozcocoa butter
Preparation: Passion fruit ganache
In a pot, warm the purée and sugars to 40ºC.
Melt the chocolate and cocoa butter and make an emulsion with the purée.
Set aside.
Galleta crunch
Used products: Galleta crunch
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2.5 ozMaria cookies
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15.4 grsea salt
Preparation: Galleta crunch
Grind the Maria cookies. Melt the chocolate.
Mix everything together and temper to 23.5ºC.
Spread in a silicone mat, place in the fridge and, once it has crystallized, cut it with a round cutter and set aside.
Assembly
Used products: Assembly
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Q.S.brass paint
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Q.S.brown paint
Preparation: Assembly
Spray brass colored cacao butter tempered at 31ºC in the half sphere molds.
Place the spray gun a bit in angle, so it doesn’t cover the entire surface.
Spray after chocolate brown colored cacao butter tempered at 31ºC.
Make the shells with tempered milk chocolate. Place in the fridge for 15 minutes.
Pipe the coconut caramel in the shells.
Pipe the passion fruit ganache at 29ºC on top of the coconut caramel.
Place the galleta crunch on top of the ganache.
Place in the fridge for 10 minutes and then let crystallize at 17ºC for 24 hours before closing with tempered milk chocolate.
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