Three chocolates honey, vinegar, and radicchio

Spring / Summer

Three chocolates honey, vinegar, and radicchio

Created by
  • Alberto Simionato
    Pastry Chef and trainer
Level
level 3
Recipe components

Amaretto morbido

IngredientsPreparation
  • 190g
    almond flour
  • 375g
    icing sugar
  • 125g
    flour
  • 1g
    vanilla bean
  • 300g
    egg white
  • 310g
    butter

Bring the butter to the boil and leave to one side.
Mix together the icing sugar and flour, add the lemon zest and almond flour.
Place in a stand mixer or cutter, add the melted butter and egg whites.
Emulsify the resulting mixture and leave to rest for at least 8 hours in the fridge.
Dose the mixture and bake at 190°C for 12-15 mins.

Honey jelly

IngredientsPreparation
  • 200g
    honey
  • 200g
    water
  • 10g
    gelatin leaves 180 bloom
  • 5g
    agar

Mix together honey, water and agar, bring to a boil.
When is cooling at 50° add the hidrated gelatine pour into a frame. 
Cut after 2-3 hours cooling.

Balsamic vinegar jelly

IngredientsPreparation
  • 200g
    sugar
  • 70g
    balsamic vinegar
  • 180g
    water
  • 10g
    gelatin leaves 180 bloom
  • 5g
    agar

Mix together honey, water and agar, bring to a boil.
When is cooling at 50° add the hidrated gelatine pour into a frame.
Cut after 2-3 hours cooling.

Zéphyr™ ganache

IngredientsPreparation

Boil the cream, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.

Alunga™ ganache

IngredientsPreparation
  • 600g
    cream
  • 3g
    gelatin leaves 180 bloom
  • 97g
    glucose syrup

Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.

Inaya™ ganache

IngredientsPreparation
  • 615g
    cream
  • 136g
    invert sugar
  • 3g
    gelatin leaves 180 bloom

Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.