Katrina
Cocoa Croquant
71 g Cacao Barry® Cocoa Nibs
71 g refined sugar
3.55 g Cacao Barry® cocoa powder Extra Brute
14 g egg whites
- Mix all ingredients together and spread onto Silpat sheet.
- Bake at 160°C for 15 minutes and break into pieces.
Salty Caramel
125 g cream (35%)
20 g glucose
88 g refined sugar
2 g sea salt
38 g unsalted butter
- Make dark caramel with sugar and glucose.
- Add preheated cream and cook to 110°C.
- Leave to cool to 45°C, and add butter and sea salt. Mix well.
- Apply as praline filling at 26°C.
Orange Ganache
54 g cream (35%)
10 g Trimoline® (invert sugar)
Zest of 1 orange
95 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
22 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa
9 g unsalted butter
9 g Cointreau® liqueur
- Boil together cream, Trimoline® and orange zest, and pour over chocolate.
- Leave to cool to 45°C. Add butter and Cointreau®, and mix well.
- Apply as praline filling at 26°C.
Grey Cocoa Butter
100 g Cacao Barry® Mycryo® Cocoa Butter
5 g white colouring
1 g dark colouring
- Melt cocoa butter at 45°C.
- Mix in colourings and apply at 32°C.
- Leave painted mould to crystallise.
Assembly
- Make shells with pre-crystallised Cacao Barry® dark chocolate couverture Fleur de Cao™ 70% cocoa.
- Fill with salty caramel, cocoa croquant and orange ganache.
- Seal and decorate.