Created by:

Sarrasin drop

Level:: Difficult

TOPIC OF YOUR CHOICE: I worked with buckwheat for my chocolate bonbon. because this product is at the centre of farming history in Brittany. FLAVOURS IN YOUR CREATION: dark chocolate shell milky ganache infused with sobacha (buckwheat tea) crispy buckwheat nougatine buckwheat praliné INSPIRATION BEHIND YOUR CREATION: For this creation I sought inspiration in typical flavours from my region, Brittany, which is a mainly agricultural region. As a farmer’s son, I grew up surrounded with buckwheat fields that my dad grew. I decided to honour buckwheat in my creation by working it in different textures. The shape of the bonbon reminds of a water drop touching a pebble, as we have in our rivers.

63 g

35% cream
20 g

Sobacha
5 g

glucose DE 60
5 g

churned butter 82% fat
68 g

Cacao Barry MILK COUVERTURE - ELYSÉE 36% (LENÔTRE) - PISTOLS - 2.5KG BAG
10 g

Cacao Barry DARK COUVERTURE - ALTO EL SOL 65% - PISTOLS - 1KG BAG
5 g

CB

Infuse cream and Sobacha. Filter.
Heat up the infusion with Glucose and butter, then pour on Elysée 36% Chocolate and Alto el Sol 65% Chocolate.
Mix and pipe when the temperature is at 31°C.