Three chocolates honey, vinegar, and radicchio

Three chocolates honey, vinegar, and radicchio

Level:
Difficult

Amaretto morbido

Used products: Amaretto morbido

  • 6.7 oz
    almond flour
  • 13.2 oz
    icing sugar
  • 4.4 oz
    flour
  • 15.4 gr
    vanilla bean
  • 10.6 oz
    egg white
  • 10.9 oz
    butter

Preparation: Amaretto morbido

Bring the butter to the boil and leave to one side.
Mix together the icing sugar and flour, add the lemon zest and almond flour.
Place in a stand mixer or cutter, add the melted butter and egg whites.
Emulsify the resulting mixture and leave to rest for at least 8 hours in the fridge.
Dose the mixture and bake at 190°C for 12-15 mins.

Honey jelly

Used products: Honey jelly

  • 7.1 oz
    honey
  • 7.1 oz
    water
  • 0.4 oz
    gelatin leaves 180 bloom
  • 0.2 oz
    agar

Preparation: Honey jelly

Mix together honey, water and agar, bring to a boil.
When is cooling at 50° add the hidrated gelatine pour into a frame. 
Cut after 2-3 hours cooling.

Balsamic vinegar jelly

Used products: Balsamic vinegar jelly

  • 7.1 oz
    sugar
  • 2.5 oz
    balsamic vinegar
  • 6.3 oz
    water
  • 0.4 oz
    gelatin leaves 180 bloom
  • 0.2 oz
    agar

Preparation: Balsamic vinegar jelly

Mix together honey, water and agar, bring to a boil.
When is cooling at 50° add the hidrated gelatine pour into a frame.
Cut after 2-3 hours cooling.

Zéphyr™ ganache

Used products: Zéphyr™ ganache

Preparation: Zéphyr™ ganache

Boil the cream, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.

Alunga™ ganache

Used products: Alunga™ ganache

Preparation: Alunga™ ganache

Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.

Inaya™ ganache

Used products: Inaya™ ganache

Preparation: Inaya™ ganache

Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.