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.
Milk chocolate ganache, apples and cranberry
Heat the green apple purée together with the cranberries and sorbitol.
Combine the sugar, water and sorbitol to 120ºC. Add the almonds and make a praliné.
Cut and coat with dark couverture. Garnish with a white chocolate motif.