Valentina

Used Cacao Barry products

Valentina

Created by
  • Ramon Huigsloot
    Dutch finalist at World Chocolate Masters 2015, works at Zeelandia
Level
level 3
Used Cacao Barry products
Recipe components

Almond Crumble

IngredientsPreparation
  • 135g
    butter
  • 150g
    sugar
  • 20g
    whole hazelnuts
  • 150g
    almond powder
  • 180g
    flour
  • 3g
    salt

Mix all dry ingredients.
Add butter to mixture and blend into fine crumble.

Almond Pate

IngredientsPreparation

Add almonds, sugar and tarragon to cutter. Mix into homogeneous mass.
Add chocolate and cacao butter. Blend into a nice paste.

Raspberry Compote

IngredientsPreparation
  • 100g
    fresh raspberries
  • 130g
    Fruit'Purée Raspberry Capfruit
  • 20g
    Fruit'Purée Calamansi Capfruit
  • 65g
    sugar
  • 3g
    agar

Add raspberries, Fruit'Purée Raspberry Capfruit,Fruit'Purée Calamansi Capfruit and sugar to saucepan. Bring to a boil.
Add agar and bring to a boil again.

Raspberry Ganache

IngredientsPreparation
  • 190g
    cream
  • 100g
    Fruit'Purée Raspberry Capfruit
  • 55g
    glucose
  • 40g
    lime
  • 100g
    butter
  • 330g
    Mexique
  • 300g
    Papouasie

Combine cream, Fruit'Purée Raspberry Capfruit and glucose. Bring to a boil.
Add chocolate and lime.
Create smooth ganache by homogenising mixture with butter.

Raspberry Jelly

IngredientsPreparation
  • 200g
    water
  • 50g
    apple juice
  • 85g
    Fruit'Purée Raspberry Capfruit
  • 100g
    glucose
  • 200g
    sugar
  • 40g
    Vipec-S

Add water, apple juice, Fruit'Purée Raspberry Capfruit, glucose and sugar to a bowl. Bring to a boil.
Add Vipec-S and bring to a boil again.