Blossom³
Crispy
50g Callebaut Feuilletine
50g shortbread
40g praline rose
20g Callebaut crushed cacao kernels
35g peta zeta
65g Callebaut Pure roasted amandel paste
45g Cacao Barry Madirofolo (65 %)
1g salt
1. Mix all together and spread out on 2.5mm
2. A thin layer of chocolate on one of the sides
Marmelade
200g apricot purée
100g passion fruit purée
3 cardamon pieces
1/2 staranis pieces
1/2 glove pieces
1/2 Tahiti vanilla pieces
300g infusion
300g dried apricot
175g purée
1g pectine jaune
10g sugar
0.3g citric acid
1. Heat up the purees, add the spices
2. Hot infusion for 1h
3. Soak the apricots for 24h in a vacuumbag at 60C in the dry box
4. Mix all together
5. Cook the marmalade with the rest of the ingredients, add the acid as last
6. Spread out on 4mm on top of the ganache, when almost cooled down
Orange flower Ganache
130g orange juice
28g sorbitol
42g trimoline
300g Callebaut Arriba milk chocolate
100g Cacao Barry Madirofolo dark chocolate
2g orange blossom
42g butter
1. Heat up the orange juice with sorbitol and trimoline
2. Pour on top of the chocolates and mix together with the orange blossom
3. At 35ºC add the butter
4. Spread out on 5mm height
Finishing
- Chocolate decorations;
- Golden honeycomb
- Half chocolate rings