Grasshopper Wind
Blackcurrant Ganache
150 g Fruit'Purée Blackcurrant Capfruit
155 g cream
40 g butter
60 g invert sugar
95 g glucose syrup
150 g Cacao Barry® dark chocolate couverture Inaya™ 65% cocoa
100 g Cacao Barry® Origin milk chocolate couverture Papouasie 35% cocoa
- Boil together Fruit'Purée Blackcurrant Capfruit and glucose syrup.
- Add invert sugar and leave to cool to 35-40°C.
- Mix together with chocolate in cutter mixer.
- Add butter and emulsify.
Crispy Layer
160 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
80 g Cacao Barry® Pure Hazelnut Paste
52.5 g buckwheat oil
52.5 g Cacao Barry® Pailleté Feuilletine™
95 g roasted buckwheat
- Mix together melted chocolate, hazelnut paste and buckwheat oil.
- Add Pailleté Feuilletine™ and roasted buckwheat.
Caramel Filling
160 g cream
125 g brown sugar
40 g butter
- Make dry caramel with sugar.
- Add cream and butter, and mix well.