Salmon
Hazelnut Pistachio Praline
90 g pistachios with sea salt
32 g caramel hazelnut paste
9.7 g pistachio chips
40 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
10 g Cacao Barry® Mycryo® Cocoa Butter
24 g Cacao Barry® Pailleté Feuilletine™
2 g sea salt
- Melt together chocolate and cocoa butter.
- Mix in pistachio paste, hazelnut paste, sea salt and pistachio chips.
- Leave to cool down to 24-25°C and mix in the pailleté feuilletine.
Nutmeg Ganache
150 g cream (35%)
1.8 g nutmeg powder
2 g nutmeg powder
72 g Cacao Barry® Origin dark chocolate couverture Saint-Domingue 70% cocoa
120 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
36 g unsalted butter
12 g glucose syrup
- Boil together cream, 1.8 g of nutmeg powder and glucose syrup.
- Pour over chocolates.
- Add butter and 2 g of nutmeg, and mix with hand blender until smooth.