Bonbon Kalamansi Coriander
Praliné hazelnut and coriander
Water 40 g
Sugar 225 g
Hazelnut 325 g
Coriander grains 10 g
Couverture Ghana 40 g
Cacao butter 35 g
Cook the sugar and water to 118ºC and add the hazelnuts, cook
until caramelized and add the coriander seeds
Let cool down over a silpat and grind using a food processor
Add the melted couvertures and temper to 21ºC on a marble top. Pour
a 3mm layer
Ganache kalamansi
Purée de kalamansi 90 g
Liquid cream 35% fat 110 g
Glucose 40 g
Couverture Madirofolo 65% 155 g
Couverture Ghana 40.5% 150 g
Trimoline 30 g
Orange zest 10 g
Lemon zest 3 g
Warm up the cream and add the zests
Add the trimoline, glucose and the kalamansi juice
Bring to a boil and emulsify with the chocolates
Pour a 6mm layer on top of the praline