Crunchy Sesame Praline
104 g Cacao Barry® Praliné 50% Amande Marcona
68 g white sesame paste
50 g caramelised white sesames
27 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
28 g Cacao Barry® Deodorized Cocoa Butter
- Mix together praliné, sesame paste and caramelised sesames.
- Melt together chocolate and cocoa butter at 45°C.
- Mix together both mixtures and temper at 23°C.
- Pour in moulds and leave to crystallise at 4°C for 10 minutes.
Yuzu Kochi Pâte de Fruits
232 g Fruit'Purée Yuzu Capfruit
393 g Fruit'Purée Pear Williams Capfruit
47 g sugar
82 g glucose DE38
16 g yellow pectin
- Mix together Fruit'Purée Yuzu Capfruit, Fruit'Purée Pear Williams Capfruit and a bit of sugar at 40°C.
- Incorporate glucose, pectin and the rest of the sugar, and heat up to 72° Brix.
- Spread out on a frame between two rulers of 6 or 8 mm, and leave to cool.
Yuzu Kochi Truffle
135 g Cacao Barry® Plantation dark chocolate couverture Madirofolo 65% cocoa
125.4 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
71.3 g Fruit'Purée Yuzu Capfruit
8.7 g yuzu zest
28.7 g atomised glucose DE38
0.8 g salt
29 g anhydrous butter
- Melt chocolate at 45°C.
- Mix Fruit'Purée Yuzu Capfruit, glucose and salt, and heat up to just below 30°C.
- Add butter to chocolate and emulsify.
- Mix together chocolate mixture and yuzu mixture.
- Add yuzu zest and pour into moulds at 30°C.
Textured Soy
30 g atomised glucose DE38
6.6 g cold starch
63 g salty soy
- Mix together glucose and starch.
- Heat soy up to 40°C and gradually add previous mixture.
- Emulsify with Turmix blender and store.
Finishing and assembly
- Spray moulds with coloured chocolate and create shells with Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa.
- Fill moulds with textured soy, pâte de fruits and truffle, and seal with crunchy sesame praline.