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
  • 300g
    almonds
  • 200g
    sugar
  • 2g
    chopped tarragon
  • 140g
    Papouasie
  • 40g
    Deodorized Cocoa Butter

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
  • 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.