End of the world

End of the world

Level:
Difficult
Makes:
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

  • 32 g
    Sea buckthorn berry purée
  • 14 g
    orange puree
  • 42 g
    granulated sugar
  • 1 g
    yellow pectin
  • 1 piece(s)
    Vanilla pod

Preparation: PATE DE FRUIT

Part 1

Combine the ingredients and heat to 100°C.

Simmer thoroughly.

Used products: PATE DE FRUIT

  • 42 g
    granulated sugar
  • 9 g
    glucose syrup

Preparation: PATE DE FRUIT

Part 2

Add Part 2 and heat to 105°C.

Used products: PATE DE FRUIT

  • 0.6 g
    Citric 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

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

  • 100 g
    CB
  • 10 g
    Activated 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

  • 50 g
    CB
  • 5 g
    Carrot Extract

Preparation: BLACK COCOA BUTTER

Melt the cocoa butter with the colouring agent.

Crystallize and toast at a temperature of 28 - 29°C.