Chocolate With Salt Coconut caramel, Fruits Dragee & Caramelized nuts
- Level:
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Difficult
- Makes:
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15 portions
Chocolate, fruits, nuts, caramel, pistachio praline, herbs. “I want everything at once” - expectation of modern youth
Vegan Coconut Caramel
Used products: Vegan Coconut Caramel
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3.7 ozCoconut sugar
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13.4 ozcoconut milk
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15.4 grVanilla seeds
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0.1 ozsea salt
Preparation: Vegan Coconut Caramel
Combine the coconut milk, coconut sugar, salt and vanilla seeds in saucepan and bring to boil.
Reduce the heat to medium-low to simmer for around 30 minutes.
Used products: Vegan Coconut Caramel
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0.5 ozcocoa butter
Preparation: Vegan Coconut Caramel
Add cocoa butter, mix well.
Leave in the fridge to cool.
Praline Pistachio Madirofolo
Used products: Praline Pistachio Madirofolo
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6.5 ozPistachio paste 100% sempre
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0.6 ozcocoa butter
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0.6 ozSesame seeds
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0.9 ozRoasted pistachio in cubes
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1.2 ozChopped roasted hazelnuts
Preparation: Praline Pistachio Madirofolo
Heat all ingredients together up to 45°C and mix well.
Temper the mass in parameters of white chocolate Zephyr Cocoa Barry
Caramelized Hazelnuts
Used products: Caramelized Hazelnuts
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8.8 ozwhole hazelnuts
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2.6 ozcaster sugar
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0.9 ozwater
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0.2 ozcocoa butter
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7.7 grVanilla seeds
Preparation: Caramelized Hazelnuts
Water, sugar and vanilla boil to 120°C.
Add nuts, roast to brown colour.
Add cocoa butter, mix well and spread on the silicone mat to separate nuts, cool down.
Caramelized Almond
Used products: Caramelized Almond
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8.8 ozalmonds
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2.6 ozcaster sugar
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0.9 ozwater
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0.2 ozcocoa butter
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7.7 grVanilla seeds
Preparation: Caramelized Almond
Water, sugar, vanilla boil to 120°C
Add nuts, roasted to brown colour.
Add cocoa butter, mix well and spread on the silicone mat to separate almonds, cool down.
Dragées Pear Thyme
Used products: Dragées Pear Thyme
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2.8 ozpear puree
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1.4 ozcocoa butter
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3.5 ozpear cubes
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0.1 ozthyme leaves
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7.7 grCurcuma
Preparation: Dragées Pear Thyme
Melt chocolate with cocoa butter to 42°C.
Form dragées from freeze-dried pear puree with cover of mix of chocolate and cocoa butter in panning machine.
At the end add powder of freeze-dried pear with thyme leaves and curcuma.
Dragèes Black Currant Blueberry Basil
Used products: Dragèes Black Currant Blueberry Basil
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2.8 ozblueberry puree
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1.4 ozcocoa butter
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0.2 ozbasil leaves
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15.4 grlime zest
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1.8 ozBlack currants, fresh or frozen
Preparation: Dragèes Black Currant Blueberry Basil
Melt chocolate with cocoa butter to 42°C
Form dragées of freeze-dried blueberry with cover of mix of chocolate and cocoa butter in panning machine.
In the end add powder of freeze-dried currant with basil leaves and lime zest.
Fragées Forest Fruit Yogurt
Used products: Fragées Forest Fruit Yogurt
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2.8 ozForest fruit puree
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1.4 ozcocoa butter
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0.9 ozstrawberry powder
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0.5 ozvegan yogurt in powder
Preparation: Fragées Forest Fruit Yogurt
Melt chocolate with cocoa butter to 42°C, add powder of freeze-dried vegan yogurt.
Form dragées of freeze-dried forest fruit puree with cover of mix of chocolate, cocoa butter and yogurt in panning machine.
At the end add powder of freeze-dried strawberry.
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