Home » Recipes » Sweet Snack on the Go » Anatolia

Anatolia - Serdar Çakır


Dark Chocolate Crémeux

245 g cream (35%)
55 g egg yolks
25 g invert sugar
150 g Cacao Barry® Plantation dark chocolate couverture Alto El Sol 65% cocoa

  1. Bring cream to a boil.
  2. Mix together egg yolks and invert sugar, and add to boiling cream.
  3. Create crème anglaise by reheating mixture to 80°C under continuous stirring.
  4. Strain over chocolate and emulsify.
  5. Pour into small mould.

Apricot Pâte de Fruit

595 g Fruit'Purée Apricot Capfruit (frozen)
13 g pectin
64 g caster sugar
510 g caster sugar
148 g liquid glucose
4 g tartaric acid
3 g boiling water

  1. Bring defrosted Fruit'Purée Apricot Capfruit to a boil in saucepan.
  2. Mix together 64 g of caster sugar and pectin, add to fruit puree and bring to a boil again.
  3. Add 510 g of caster sugar and bring to a boil again.
  4. Add glucose and bring mixture to 75° Brix (or 107°C).
  5. Dissolve tartaric acid in 3 g of boiling water and add to previous mixture.
  6. Join together 2 large frames with dot of chocolate in each corner, line with silpat mat and pour jelly into frame.
  1. Semi-whip 90 g of cream and store in refrigerator.
  2. Melt together chocolate and hazelnut praliné in microwave.
  3. Boil together 80 g of cream and lime zest, and strain over chocolate mixture.
  4. Add soaked gelatine and fold into whipped cream.
  5. Add roughly chopped caramelised hazelnuts.

Pistachio Dacquoise

348 g egg whites
8 g cream of tartar
280 g ground pistachios
280 g icing sugar

  1. Whisk together egg whites, cream of tartar and one-third of icing sugar in stand mixer until a soft peak is obtained. Gradually add remaining icing sugar.
  2. Remove from stand mixer, gently fold in sieved ground pistachios and spread out evenly onto 560 by 360 mm flexipan.
  3. Bake at 170°C for 25 minutes.

Dark Chocolate and Hazelnut Coating

750 g Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa
200 g oil
200 g hazelnut pieces

Melt together chocolate and oil, and add hazelnut pieces.

Finishing and assembly:

  1. Apply dark chocolate crémeux.
  2. Apply apricot pâte de fruit.
  3. Leave to rest for a while, and apply nut crunch and pistachio dacquoise.
  4. Coat with dark chocolate and hazelnut coating.