Used products: Roasted Chickpeas Praliné
Preparation: Roasted Chickpeas Praliné
Caramelise roasted chickpeas with icing sugar, rescale to 400 grams and grind with cutter mixer.
Temper together chocolate and cocoa butter, and add ground caramelised chickpeas.
Mix in butter.
Used products: Pomegranate Ganache
Preparation: Pomegranate Ganache
Boil together pomegranate juice, sugar, invert sugar, glucose and sorbitol, and bring to 110°C.
Temper together chocolate and cocoa butter, and mix in.
Pour into mould at 30°C.
Used products: Finishing and assembly:
Preparation: Finishing and assembly:
Coat pomegranate mould with Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa.
Fill on half with roasted chickpeas praliné, the other with pomegranate ganache.