Red miso - smoked ganache - soba cha crunch praline

Mix the miso together with the glucose syrup.
Set aside.

*The “smoked” chocolate (Origine Ghana “smoked” milk couverture chocolate (40.5% cocoa) has been obtained by smoking in cold system the couverture for 7 hours over pinewood.

Dissolve the sugar and salt in the cream and water.
Pour the sugar-liquid mix over the smoked chocolate and cocoa butter.
Emulsify correctly and pipe.

Melt the couverture, the anhydrous butter and the cocoa butter.
Mix and incorporate the hazelnut paste, salt and cereal.
Temper at around 23°C and spread out on sheets, approximately 1 mm thick.
Once crystallised, cut into 2 cm diameter discs.

Temper the grey paint and with an airbrush, spray droplets on the semi-sphere moulds.
Next, with the black colour paint, graduate the colour on one side, then repeat with the dark chocolate paint and finally, with the milk chocolate and orange colour paint.
Finally temper the milk chocolate and line the moulds.
Pipe a dot of red miso filling in the moulds.
Then fill up the mould to half way with the smoked milk chocolate truffle and then place a disc of Soba-cha praline. Finish by filling up with truffle.
Leave to crystallise for a few hours and close with Origine Ghana milk couverture chocolate (40% cocoa).
Unmould and set aside.