Wild Strawberry, Hazelnut, Sea buckthorn
- Level:
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Difficult
- Makes:
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32 pieces
Freeze-dried wild strawberry, crispy hazelnut praline, sea buckthorn ganache with aroma of forest mushrooms. Freshness of forest fruits as a daily need for fresh air.
Freezed-dried wild strawberry puree
Used products: Freezed-dried wild strawberry puree
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1.1 lbFresh strawberry
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1.3 ozcaster sugar
Preparation: Freezed-dried wild strawberry puree
Fresh wild strawberry cook with sugar up to 85°C.
Make puree, put in the form of a cone, freeze.
Freeze-dry the puree.
Almond Wild Hazelnut Praline
Used products: Almond Wild Hazelnut Praline
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1.1 ozcocoa butter
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1.9 ozchopped hazelnuts
Preparation: Almond Wild Hazelnut Praline
Heat all ingredients together up to 45°C and mix well.
Temper the mass with the parameters of white chocolate Zephyr Cacao Barry.
Sea Buckthorn Ganache
Used products: Sea Buckthorn Ganache
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2.6 oz35% cream
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1.6 ozsea buckthorn puree
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0.6 ozcocoa butter
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0.8 oz82% butter
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0.8 ozSea buckthorn tincture
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1.1 ozhoney
Preparation: Sea Buckthorn Ganache
Boil in saucepan cream, puree, cocoa butter and honey.
Add chocolate, mix to obtain shiny ganache, add alcohol & soft butter.
Mix well.
For Assembly and Finishing
Chocolate bonbons shells made of Chocolate Barry OCOA 70 % & ZEPHYR 34%
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