Sudachi, hazelnut, Alto el Sol

Used Cacao Barry products
Snack

Sudachi, hazelnut, Alto el Sol

Created by
  • Ramon Perez
    Pastry chef at Puur Chocolat
Level
level 3
Dosage
Recipe for 20 candy bars

Mould: CB Round Snacking Bar (MLD-090544-M00)

Used Cacao Barry products
Recipe components

Sudachi Jelly

IngredientsPreparation
  • 275g
    sudachi juice
  • 200g
    sugar
  • 70g
    glucose
  • 30g
    sugar
  • 4g
    NH pectin
  • 3g
    citric acid solution
  • 1g
    grated kaffir lime
  • 1g
    mint leaf powder
  • 10g
    sudachi zest

Heat Sudachi juice with glucose. At 40C, slowly add sugar incorporating well between additions. Mix sugar 2 with pectin, at 50C add to sudachi. Cook to 103C, add remaining ingredients, whisk well. Transfer to bowl, cover with plastic wrap directly onto jelly and allow to set.

Hazelnut cookie

IngredientsPreparation
  • 120g
    Muscavado sugar
  • 100g
    hazelnut flour
  • 240g
    A.P. flour
  • 3g
    sea salt
  • 170g
    cold butter
  • 35g
    egg white

In mixer with paddle attachment, add all ingredients but the egg whites. Allow to mix slowly until sand, add whites. Mix just until the dough comes together. Rest 1 hour minimum in the refrigerator. Roll dough out thin, 2mm. Cut into rectangles, 105mm x 15mm. Bake 300F, 11 minutes.

Alto el Sol ganache

IngredientsPreparation
  • 180g
    cream
  • 1g
    sea salt
  • 28g
    sorbitol
  • 11g
    invert sugar
  • 16g
    dextrose
  • 6g
    Deodorized Cocoa Butter
  • 10g
    butter

Melt Alto el Sol with cocoa butter to 45C. Heat cream with sea salt and sugars. Cool to 50C. Emulsify with Alto el Sol, at 40C add butter emulsify well. Cool to 30C.

Assembly

Prepare moulds with 6mm wide tape, separating each row of tape by 6mm. Air brush moulds with light green(match the Alto el Sol bag). Follow by light layer of White cocoa butter. Cast in tempered Alto el Sol. Pipe a thin layer of sudachi jelly, and allow to crystallize for at least 2 hours. Pipe Alto el Sol ganache at 30C and immediately follow with hazelnut cookie. Transfer to refrigerator for 10 minutes. Allow to come to temp, finish by sealing with tempered Alto el Sol.