End of the world
- Level:
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Difficult
- Makes:
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30 pieces
A bonbon with hazelnut praline made using Alto el sol. The praline is enriched with Chia seeds, feuilletine, roasted buckwheat, dried ground seaweed and gomasio. The addition of a pate de fruit of sea buckthorn berries and oranges to the praline creates a perfect balance. The black bonbon symbol stands for a planet that has perished, with dried leaves symbolising drought. Only the inside is still smouldering with an orange glow.
PATE DE FRUIT
Used products: PATE DE FRUIT
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1.1 ozSea buckthorn berry purée
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0.5 ozorange puree
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1.5 ozgranulated sugar
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15.4 gryellow pectin
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1 piece(s)Vanilla Beans
Preparation: PATE DE FRUIT
Part 1
Combine the ingredients and heat to 100°C.
Simmer thoroughly.
Used products: PATE DE FRUIT
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1.5 ozgranulated sugar
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0.3 ozglucose syrup
Preparation: PATE DE FRUIT
Part 2
Add Part 2 and heat to 105°C.
Used products: PATE DE FRUIT
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9.3 grCitric acid
Preparation: PATE DE FRUIT
Stir in citric acid.
Allow to cool and purée in a food processor into a homogeneous mass.
PRALINE
Used products: PRALINE
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4.1 ozM-8G310-N
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0.4 ozCB
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0.2 ozroasted buckwheat
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0.2 ozGomasio
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15.4 grDried ground Kombu seaweed
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0.1 ozchia seeds
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0.5 ozFeuilletine
Preparation: PRALINE
Melt the chocolate and the cocoa butter and stir into the hazelnut praline and hazelnut paste. Add the kasha, gomasio, dried seaweed, chia seeds and feuilletine.
* Gomasio
Gomasio is a flavour enhancer that has its origins in Japanese cuisine. The name is, indeed, Japanese: ‘Goma’ means sesame seed, while ‘shio’ is the Japanese word for salt. Gomasio is made from ochre-coloured sesame seed that is lightly roasted and then coarsely ground using a mortar and pestle. It is then enriched with salt by 5 - 20%.
BLACK COCOA BUTTER
Used products: BLACK COCOA BUTTER
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3.5 ozCB
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0.4 ozActivated charcoal
Preparation: BLACK COCOA BUTTER
Melt the cocoa butter with the charcoal.
Crystallize and toast at a temperature of 28 - 29°C.
Used products: BLACK COCOA BUTTER
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1.8 ozCB
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0.2 ozCarrot Extract
Preparation: BLACK COCOA BUTTER
Melt the cocoa butter with the colouring agent.
Crystallize and toast at a temperature of 28 - 29°C.
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