Origine

Used Cacao Barry products

Alunga™ 41%

Mycryo™ Cocoa Butter

Pailleté Feuilletine™

Framed Bonbons

Origine

Created by

Christophe Morel
Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

Level

level 2

Dosage

Recipe for 225 bonbons

NY Borough: Staten Island.
Crunchy almond praliné, Alunga™ milk chocolate ganache with apple and cranberry Bonbon.
Chocolate used: Alunga™ milk chocolate 41%.
Inspiration: I was inspired by the first habitants of Staten Island, Algonquin Indians.

Used Cacao Barry products

Alunga™ 41%

Mycryo™ Cocoa Butter

Pailleté Feuilletine™

Milk chocolate ganache, apples and cranberry

Ingredients	Preparation
225g green apple puree 40g dried cranberries 20g sorbitol 25g butter 250g Alunga™ 41% 15g glucose syrup 30g Mycryo™ Cocoa Butter	Heat the green apple purée together with the cranberries and sorbitol. Cook to 85ºC and pour over the chocolate and Mycryo. Leave to set for 2 minutes and mix with the glucose and butter. Cast into a 34x34-cm and 4.5-cm-high frame, over the praliné croustillant.

Praliné croustillant

Ingredients	Preparation
175g sugar 12g sorbitol 75g water 350g almonds 18g powdered milk 120g Alunga™ 41% 60g Mycryo™ Cocoa Butter 100g Pailleté Feuilletine™	Combine the sugar, water and sorbitol to 120ºC. Add the almonds and make a praliné. Allow to cool on a silicone mat. Once cooled, process in a Robot Coupe, add the couverture, cocoa butter, milk powder and pailleté. Temper to 26ºC and cast into a 34x34-cm and 4.5-cm-high frame.