Ocean Heart
- Level:
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Difficult
Ocean Heart is the drone of the manta ray that will help regenerate the Coral in the ocean. I Have picked this Flavor profile because my home of California offers amazing citrus and pistachios that grow along the coast of the Pacific Ocean. The Chocolate Madirofolo 65% enhances the citrus flavor from the marmalade that creates a beautiful balance with traditional roasted flavors of the Praline 70% Pistachios.
Crunchy Pistachio Gianduja
Used products: Crunchy Pistachio Gianduja
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20 gDeodorized cocoa butter
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30 gcorn crisp
Preparation: Crunchy Pistachio Gianduja
Temper Chocolate and Cocoa Butter
Blend in Praline
Fold in the Feuilletine
Pipe in Chocolate shell
Chocolate Pistachio Ganache
Used products: Chocolate Pistachio Ganache
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110 gcream
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24 gglucose
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24 gbutter
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2 gvanilla paste
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46 gPistachio paste
Preparation: Chocolate Pistachio Ganache
Combine Cream, Glucose, butter, and vanilla paste. bring to a boil.
Pour over chocolates and pistachio paste
Burr mix
Pipe at 30°C
Citrus Marmelade
Used products: Citrus Marmelade
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27 gsugar
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14 gglucose
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90 glemon puree
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50 glemon segment
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1 piece(s)lemon zest
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1 piece(s)Kaffir lime zest
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13 gCornstarch
Preparation: Citrus Marmelade
Mix all ingredients together in a pot.
Mix cornstarch with some of the lemon puree and add to mix.
Burr mix
Pipe at 30 °C
Corn Crisp
Used products: Corn Crisp
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20 gCorn flour
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20 gsugar
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20 gegg whites
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20 gbutter
Preparation: Corn Crisp
Melt the butter
Add all ingredients to a bowl and whisk while adding melted butter
Spread on silicone mat over sheet pan
Bake at 180°C for 8 minutes.
Assembly and finishing
Spray mold with cocoa butter
Shell with tempered Extra-Bitter Guayaquil 64%
Fill bottom part of the bonbon with the Crunchy Gianduja, reserve
Fill 1/3 of top part of the bonbon with marmalade , let it set
Fill the rest of the top part of the bonbon with ganache. Reserve.
Once set, close the bonbon.
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