Magic Pomegranate
Roasted Chickpeas Praliné
250 g icing sugar
250 g roasted chickpeas
300 g Cacao Barry® milk chocolate couverture Lactée Barry 35% cocoa
40 g Cacao Barry® Deodorized Cocoa Butter
32 g butter
- Caramelise roasted chickpeas with icing sugar, rescale to 400 grams and grind with cutter mixer.
- Temper together chocolate and cocoa butter, and add ground caramelised chickpeas.
- Mix in butter.
Pomegranate Ganache
Pomegranate juice
60 g sugar
70 g invert sugar
40 g glucose
70 g sorbitol
260 g Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa
300 g Cacao Barry® milk chocolate couverture Ambre Java™ 36% cocoa
70 g Cacao Barry® Mycryo® Cocoa Butter
70 g butter
- Boil together pomegranate juice, sugar, invert sugar, glucose and sorbitol, and bring to 110°C.
- Temper together chocolate and cocoa butter, and mix in.
- Pour into mould at 30°C.
Finishing and assembly:
- Coat pomegranate mould with Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa.
- Fill on half with roasted chickpeas praliné, the other with pomegranate ganache.
- Assemble together.