Used products: Preparation of moulds
Preparation: Preparation of moulds
Temper the coloured cocoa butter and spray into the moulds. Once lightly set, scratch away using a toothpick where required. Spray again to fill the gaps and allow to set.
Temper the chocolate and line the moulds with a thin coating.
Used products: Kaffir lime caramel
100 gUTH whipping cream 35% fat
4 gKaffir lime leaf
10 gglucose syrop DE 42
Preparation: Kaffir lime caramel
Boil the cream and add the zest and shredded lime leaf. Leave to infuse for 30 minutes.
Make a direct caramel with the sugar and glucose and cook to a light brown colour. Add the butter to stop the cooking, followed by the strained cream.
Cook this mixture to 118° C and pour into a 18 cm x 18 cm x 3 mm frame – ensure the level is even. Allow to cool.
Used products: Caramelized quinoa
40 gpuffed quinoa
Preparation: Caramelized quinoa
Make a syrup with the water and sugar and boil to 118° C.
Add the puffed quinoa and stir until the sugar crystalizes. Keep stirring over a medium heat until the sugar starts to caramelize and turn a golden colour. Pour onto a silicone mat and allow to cool. Separate all the grains as it cools.
Reserve for later.
Used products: Quinoa praline
Preparation: Quinoa praline
Melt the chocolate, cocoa butter and praline together to 45° C. Temper on the marble down to 25° C, scrape back into the bowl and stir in the caramelized quinoa.
Place an additional 3 mm frame on top of the lime caramel and pour the praline mixture into this. Ensure the level is even and allow to set.
Once set, apply a thin chocolate chablon to the praline side of the slab.
Caramel side facing upwards, cut small hexagons. Keep these ready for the assembly of the bonbon.
Used products: Earl Grey tea ganache
125 gUHT Whipping cream 35% fat
15 gEarl grey tea leaves
20 ginvert sugar
10 gliquid sorbitol
Preparation: Earl Grey tea ganache
Mix the cream and tea leaves together and cold infuse for 24 hours.
Heat the cream to 80° C and strain to remove the tea. Adjust the weight of the cream to 85 g and add the invert sugar and sorbitol. Heat to 60° C.
Melt the chocolates together to 40° C and make a ganache with the above infused cream.
When the ganache reaches 40° C add the butter and blend well.
Reserve for assembly.
Pipe 3-4 g of the ganache in the bottom of the pre-lined bonbon mould.
Press a hexagon of the caramel and praline into the ganache. Ensure the ganache becomes level and is slightly under the level of the mould.
Allow to set in the fridge for 30 minutes.
Temper some more dark chocolate and cap the moulds.