Winter
- Level:
-
Medium
- Makes:
-
8 Yield
The warming senses and flavors of hot coffee and toasted pine nuts make you reminiscent of cozy wintertimes.
- Shelf life:
- 6 Months
- Conservation:
- Room temperature
Pine Nut Praliné
Used products: Pine Nut Praliné
-
900 gpine nuts
-
6 gsalt
-
234 gsugar
Preparation: Pine Nut Praliné
- Lightly toast pine nuts, and set aside to cool
- Place 544g of toasted pine nuts and salt on a sheet pan with a Silpat
- With the sugar create a dry caramel and pour it over the pine nuts
- Once cool proceed to process in a Robot Coupe to create a fine paste
- Process the remaining pine nuts in a Robot Coupe to create pine nut butter
View tools
- Saucepan
- Infrared Thermometer
- Silpat
- Bowl (s)
- Sheet pan
- Microplane
- Spatula
- Robot Coupe
Pine Nut Gianduja
Used products: Pine Nut Gianduja
-
778 gPine Nut Praliné
-
222 gPine Nut Butter
Preparation: Pine Nut Gianduja
- Melt the chocolate to 40°C (104°F)
- Mix with the praline and pine nut butter until the fats are homogenized
- Temper to 24 to 25°C (77°F)
View tools
- Thermometer
- Bowl (s)
- Spatula
Lemon & Coffee Infusion
Used products: Lemon & Coffee Infusion
-
600 gheavy cream
-
100 gcoffee beans
-
6 glemon peel
Preparation: Lemon & Coffee Infusion
Make a cold infusion with coffee and lemon peel and set it in a cooler for 24 hours
View tools
- Vacuum bag (s)
Lemon & Coffee Ganache
Used products: Lemon & Coffee Ganache
-
450 gLemon & Coffee Infusion
-
90 gNCB-HDO3
Preparation: Lemon & Coffee Ganache
- Melt and mix the white chocolate with the cocoa butter and heat to 40°C (104°F)
- Add the infusion to an immersion blender and mix until it homogenizes
- Once the mixture reaches 30°C and set aside
View tools
- Piping Bag
- Metal Scraper
- Airbrush
- 26 cm chocolate bar molds
Procedure
Used products: Procedure
Preparation: Procedure
- Temper the chocolate then use the molds to create shells and let it crystalize
- Add tempered ganache to a piping bag and fill the molds up to two-thirds of the way and let crystalize
- Temper gianduja to 23 to 24°C (75°F) and dose over the ganache and let it crystalize
- Temper white chocolate and cap shells then let crystalize
- Remove bars from the molds and freeze to an external temperature of zero
- Melt the cocoa butter and chocolate to 40°C (104°F)
- Cool down to 29°C then add to an airbrush and spray the bars to create a velvet effect
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