Black currant Bio Botanica Sunflower
- Level:
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Difficult
A combination of favorite tastes from childhood which I have to pass on to the future generation, after all it is a source of vitamins and other nutrients for good feeling and tone. Black currant, roasted sunflower seeds, Or Noir chocolate
Dark natural colorant
Used products: Dark natural colorant
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3.5 ozcocoa butter
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3.5 ozChocolate Or Noir Bio Botanica 75.3%
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0.2 ozDark cocoa powder
Preparation: Dark natural colorant
Chocolate melt with cocoa butter
Add cocoa powder, blend
Crystallize
Yellow natural colorant
Used products: Yellow natural colorant
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2.7 ozcocoa butter
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0.1 ozTumeric powder
Preparation: Yellow natural colorant
Chocolate melt with cocoa butter
Add turmeric, blend
Crystallize
White natural colorant
Used products: White natural colorant
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2.7 ozcocoa butter
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15.4 grWhite natural colorant
Preparation: White natural colorant
Chocolate melt with cocoa butter
Add white natural colorant, blend
Crystallize
Black currant caramel ganache
Used products: Black currant caramel ganache
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6.5 ozPuree Black Currant
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1.3 ozOrganic cane sugar
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0.8 ozanhydrous butter
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0.6 ozcocoa butter
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6.9 grFleur de salt
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5.4 grVanilla seeds
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0.8 ozCreme de Cassis de Dijon
Preparation: Black currant caramel ganache
Blackcurrant puree boil with vanilla and salt.
Caramelize sugar, add puree
Leave to cool to 70oC
Pour into chocolate and emulsify
Add liqueur
Add anhydrous butter at 35oC
Add cocoa butter at 33 oC
Sun flower praline
Used products: Sun flower praline
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0.9 ozRoasted sunflower seeds
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1.9 ozMilk Chocolate Papuasia 35%
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1.6 ozSunflower paste
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0.4 ozcocoa butter
Preparation: Sun flower praline
Melt chocolate with cocoa butter and sunflower paste
Add paillete feuilletine and chopped sunflower seeds
Crystallize
Assembly and finishing
Paint the mold black, then yellow, and then white
Create a chocolate shell
Fill with ganache
Fill with praline at the top of ganache
Close with Or Noir chocolate
Leave to crystallize
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