Flower Power

Used Cacao Barry products
Sweet Snack on the Go

Flower Power

Created by
  • Geraldine Müller-Maras
    Swiss finalist at the World Chocolate Masters 2015, works at Maison Cailler
Level
level 3
Used Cacao Barry products
Recipe components

Chocolate Friand

IngredientsPreparation
  • 100g
    crushed chopped almonds
  • 50g
    flour
  • 200g
    cane sugar
  • 180g
    egg white
  • 170g
    butter
  • 20g
    agave syrup
  • 6drop(s)
    geranium essence

Mix together ground almonds, flour and cocoa powder.
Whip up egg whites with cane sugar in three times and fold into dry ingredients.
Add melted butter and agave syrup, and fold into previous mixture together with geranium essence.
Pipe 30 g into silicon moulds and add 5 g of G-nial ganache to centre.
Bake at 180°C for 8-10 minutes.

G-Nial Ganache

IngredientsPreparation
  • 34g
    35% fat liquid cream
  • 6g
    invert sugar
  • 1g
    glucose
  • 30g
    Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
  • 5g
    butter
  • 0.5g
    inverted sugar syrup

Mix together cream, Trimoline®, glucose and butter, and heat up to 85°C.
Pour over G-Nial chocolate in three stages.
Leave to cool and add 5 g of ganache to Friand before baking.

Alunga™ Chocolate Mousse

IngredientsPreparation
  • 300g
    cream
  • 30g
    Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
  • 2g
    Sosa ProEspuma
  • 1g
    Tonka beans

Mix together cream and tonka beans, and heat up to 60°C.
Melt chocolate in cream mixture, add Pro Espuma and homogenise.
Cool in freezer until firm, whip and pipe on top of baked Friand.

Blueberry Cookie

IngredientsPreparation
  • 50g
    glutinous rice flour
  • 27g
    flour
  • 50g
    starch
  • pinch
    salt
  • 25g
    icing sugar
  • 5g
    freeze-dried blueberry powder
  • 50g
    Fruit'Purée Calamansi Capfruit
  • 40g
    Fruit'Purée Blueberry Capfruit
  • 85g
    water
  • 20g
    egg yolks
  • 5g
    vegetable oil
  • 400g
    clarified butter

Mix together all dry ingredients.
Make well, and incorporate Fruit'Purée Calamansi Capfruit, Fruit'Purée Blueberry Capfruit, water, egg yolks and oil. Mix into smooth dough.
Heat up clarified butter to 140-150°C in a pan and fry flower cookies with special flower-shaped utensil.

Blueberry Jam

IngredientsPreparation
  • 80g
    Fruit'Purée Blueberry Capfruit
  • 10g
    lemon juice
  • 100g
    red berry juice
  • 5g
    gelatin leaves
  • 3drop(s)
    geranium essence

Mix together and heat Fruit'Purée Blueberry Capfruit and juices.
Dissolve soaked gelatine leaves and add geranium essence.
Pour into silicon moulds and leave to cool.

Vanilla Ice Cream

IngredientsPreparation
  • 170g
    cream
  • 170g
    milk
  • 25g
    skimmed milk powder
  • 60g
    egg yolks
  • 40g
    invert sugar
  • 1bean(s)
    vanilla bean
  • 25g
    sugar
  • 2g
    stabiliser 2000
  • 3drop(s)
    geranium essence

Make creme anglaise with milk, cream, milk powder, Trimoline®, vanilla and egg yolks 'à la nappe'.
Add sugar, stabiliser and geranium essence, and leave to cool.
Make freeze-roll ice cream 'à la minute' and serve.

Chocolate Ice Cream

IngredientsPreparation
  • 160g
    milk
  • 50g
    cream
  • 9g
    skimmed milk powder
  • 15g
    atomised glucose
  • 10g
    invert sugar
  • 1pinch
    vanilla pulp
  • 10g
    sugar
  • 1g
    stabiliser 2000
  • 45g
    Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa

Mix together and heat milk, cream, milk powder, glucose and vanilla.
Mix together stabiliser and sugar, and add to milk mixture.
Pour over chocolate and leave to cool.
When cool, use as decoration for freeze-roll ice cream.

Bricelets

IngredientsPreparation
  • 125g
    flour
  • 125g
    cream
  • 16g
    butter melted at 35°C
  • 100g
    icing sugar
  • 70g
    white wine
  • 10g
    Kirsch
  • 1pinch
    vanilla pulp

Mix together all dry ingredients.
Make well, and incorporate cream, butter, white wine and Kirsch. Mix into smooth dough.
Bake bricelets with traditional bricelet iron.
Add bricelet pieces while making freeze-roll ice cream.

Finishing and assembly:

Pipe drops of Alunga™ Milk Chocolate Mousse on baked Chocolate Friand.
Add Blueberry Jelly to the centre, and place Blueberry Cookie on top.
Produce freeze-roll Vanilla Ice Cream 'à la minute' filled with Bricelet pieces and freeze-dried blueberry powder. Place on top of flower-shaped Blueberry Cookie.
Decorate and preserve in 'Snack to Go' box.
Enjoy Swiss Flower Power.