Grasshopper Wind

Used Cacao Barry products
Inaya™ 65%
Papouasie 36%
Alunga™ 41%
Pure Paste 100% Hazelnuts
Pailleté Feuilletine™

Grasshopper Wind

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Created by
  • Lukasz Aniol
    Polish finalist at World Chocolate Masters 2015
Level
level 3
Steps
  1. Blackcurrant Ganache
  2. Crispy Layer
  3. Caramel Filling
Used Cacao Barry products
Inaya™ 65%
Papouasie 36%
Alunga™ 41%
Pure Paste 100% Hazelnuts
Pailleté Feuilletine™

Blackcurrant Ganache

IngredientsPreparation
  • 150g
    Fruit'Purée Blackcurrant Capfruit
  • 155g
    cream
  • 60g
    invert sugar
  • 95g
    glucose syrup
  • 150g
    Inaya™ 65%
  • 100g
    Papouasie 36%
  • 40g
    butter

Boil together Fruit'Purée Blackcurrant Capfruit and glucose syrup.
Add invert sugar and leave to cool to 35-40°C.
Mix together with chocolate in cutter mixer.
Add butter and emulsify.

Crispy Layer

IngredientsPreparation

Mix together melted chocolate, hazelnut paste and buckwheat oil.
Add Pailleté Feuilletine™ and roasted buckwheat.

Caramel Filling

IngredientsPreparation
  • 160g
    cream
  • 125g
    brown sugar
  • 40g
    butter

Make dry caramel with sugar.
Add cream and butter, and mix well.