Magic Pomegranate

Moulded Pralines

Magic Pomegranate

Created by
  • Serdar Çakır
    Turkish finalist at the World Chocolate Masters 2015, works at Hilton Bosphorus Hotel, Istanbul
Level
level 3
Recipe components

Roasted Chickpeas Praliné

IngredientsPreparation
  • 250g
    icing sugar
  • 250g
    roasted chickpeas
  • 40g
    Deodorized Cocoa Butter
  • 32g
    butter

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.

Pomegranate Ganache

IngredientsPreparation

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.

Finishing and assembly:

IngredientsPreparation

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.
Assemble together.