Ocean Heart
- Level:
-
Difficult
Ocean Heart is the drone of the manta ray that will help regenerate the Coral in the ocean. I Have picked this Flavor profile because my home of California offers amazing citrus and pistachios that grow along the coast of the Pacific Ocean. The Chocolate Madirofolo 65% enhances the citrus flavor from the marmalade that creates a beautiful balance with traditional roasted flavors of the Praline 70% Pistachios.
Crunchy Pistachio Gianduja
Used products: Crunchy Pistachio Gianduja
-
0.7 ozDeodorized cocoa butter
-
1.1 ozcorn crisp
Preparation: Crunchy Pistachio Gianduja
Temper Chocolate and Cocoa Butter
Blend in Praline
Fold in the Feuilletine
Pipe in Chocolate shell
Chocolate Pistachio Ganache
Used products: Chocolate Pistachio Ganache
-
3.9 ozcream
-
0.8 ozglucose
-
0.8 ozbutter
-
0.1 ozvanilla paste
-
1.6 ozPistachio paste
Preparation: Chocolate Pistachio Ganache
Combine Cream, Glucose, butter, and vanilla paste. bring to a boil.
Pour over chocolates and pistachio paste
Burr mix
Pipe at 30°C
Citrus Marmelade
Used products: Citrus Marmelade
-
1.0 ozsugar
-
0.5 ozglucose
-
3.2 ozlemon puree
-
1.8 ozlemon segment
-
1 piece(s)lemon zest
-
1 piece(s)Kaffir lime zest
-
0.5 ozCornstarch
Preparation: Citrus Marmelade
Mix all ingredients together in a pot.
Mix cornstarch with some of the lemon puree and add to mix.
Burr mix
Pipe at 30 °C
Corn Crisp
Used products: Corn Crisp
-
0.7 ozCorn flour
-
0.7 ozsugar
-
0.7 ozegg whites
-
0.7 ozbutter
Preparation: Corn Crisp
Melt the butter
Add all ingredients to a bowl and whisk while adding melted butter
Spread on silicone mat over sheet pan
Bake at 180°C for 8 minutes.
Assembly and finishing
Spray mold with cocoa butter
Shell with tempered Extra-Bitter Guayaquil 64%
Fill bottom part of the bonbon with the Crunchy Gianduja, reserve
Fill 1/3 of top part of the bonbon with marmalade , let it set
Fill the rest of the top part of the bonbon with ganache. Reserve.
Once set, close the bonbon.
Comments