Lotus Leaf

Used Cacao Barry products

Zéphyr™ 34%

Alunga™ 41%

Moulded bonbons

Lotus Leaf

Created by

Vincent Vallée
French finalist and winner of the World Chocolate Masters 2015, works at Pâtisserie Bamas in Anglet

Level

level 3

Used Cacao Barry products

Zéphyr™ 34%

Alunga™ 41%

Pastry Gun Sparkly Green

Ingredients	Preparation
25g Zéphyr™ 34% 50g NCB-HD703-BY 2g fat-soluble green colouring	Melt together all ingredients at 45°C. Leave to cool to 26°C and spray thinly into moulds. Turn upside down to remove excess chocolate and leave to crystallize.

Hazelnut Praliné

Ingredients	Preparation
25g Piémont hazelnuts 25g sugar 8g water 0.5g salt	Roast hazelnuts at 150°C for 15 minutes. Mix together sugar, salt and water, and heat up to 120°C. Add hazelnuts and make into grainy mixture. Caramelise and pour onto tray. Leave to cool and crush slightly.

Crunchy Hazelnut Praliné 100 g/tray

Ingredients	Preparation
35g NPN-HA1BY 47g hazelnut praliné 20g NCB-HD703-BY	Mix together hazelnut praliné and hazelnut paste. Melt cocoa butter at 45°C and add.

Ganache Passion Fruit Banana Alunga™ 100 g/tray

Ingredients	Preparation
38g passion fruit puree 15g Banana purée 5g invert sugar 6g glucose syrup DE 40 92g Alunga™ 41% 3g anhydrous butter	Boil together passion fruit puree, banana fruit puree, invert sugar and glucose. Leave to cool to 70°C, pour over chocolate and emulsify. Add dry butter at 35°C.

Assembly

Spray thin layer of green chocolate at 26°C into moulds.
Temper Cacao Barry® milk chocolate couverture Lactée Supérieure 38% cocoa and mould two praline trays.
Fill one praline tray with ganache passion fruit banana Alunga™, fill the other with crunchy hazelnut praliné and leave to crystallise at 6°C for 20 minutes.
Put on gloves and carefully assemble two halves together.

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