Tout en Nuances
Cherry Jelly
150 g Fruit'Purée Red sour cherry Capfruit
3 g pectin
55 g sugar
- Heat Fruit'Purée Red Sour Cherry Capfruit to 60°C.
- Mix together sugar and pectin, and add.
- Heat to 103°C and leave to cool to 32°C.
- Line moulds with pre-crystallised Cacao Barry® Or Noir™ chocolate and fill up one-fourth with jelly.
Tonka Ganache
250 g cream (35%)
25 g butter
35 g Cacao Barry® Origin milk chocolate cuverture Ghana 40% cocoa
30 g glucose
10 g Cacao Barry® Plantation dark chocolate couverture Alto El Sol 65% cocoa
3 tonka beans
- Mix together cream and tonka beans, and leave to infuse for 24 hours.
- Make caramel with sugar and glucose syrup.
- Deglaze with warm cream infusion and leave to cool to 85°C.
- Add all remaining ingredients and emulsify with hand blender.
- Pipe layer onto cherry jelly (leave room for praliné).
Artisanal Praliné
500 g raw almonds
120 g sugar
40 g walnut oil
1 vanilla bean
3 tonka beans
- Roast almonds in oven at 170°C and leave to cool.
- Make dry caramel with sugar, pour onto sheet of baking paper and leave to cool.
- Grind together almonds, caramel, walnut oil, vanilla seeds and tonka beans into paste with food processor. Do not overheat mixture (max. 50°C).
Almond and Mint Praline
250g artisanal praliné
40 g Cacao Barry® Mycryo® Cocoa Butter
10 g mint (fresh)
- Grind together praliné, cocoa butter and mint in food processor.
- Pipe onto tonka ganache, filling up shells until just below the rim.
- Leave to crystallise overnight and decorate.