Patte d'Ours
Ganache Alto El Sol
75 g cream (35%)
25 g glucose
88 g Cacao Barry® Plantation dark chocolate couverture Alto El Sol 65% cocoa
- Boil together cream and glucose.
- Pour onto chocolate and emulsify.
Lemon Jelly
40 g Fruit'Purée Lemon Capfruit
5 g glucose
34 g sugar
1 g pectin
- Boil together Fruit'Purée Lemon Capfruit and glucose.
- Add sugar and pectin, and heat up to 106°C.
Praliné Noisettes
20 g Cacao Barry® Deodorized Cocoa Butter
30 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
100 g Cacao Barry® praliné 50% hazelnuts
- Melt cocoa butter, pour onto chocolate and mix well.
- Pour onto hazelnut praliné and mix well.
Finishing and assembly:
- Mould praline shells with Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa.
- Pipe ganache into shells.
- Pipe lemon jelly on top of ganache.
- Pipe praliné noisettes on top of lemon jelly.
- Close praline shells with thin layer of Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa.