ANGEL DUST

Name: ANGEL DUST
Yield: 180 coated chocolates
Ingredients: 200 g sugar; 75 g water; 200 g cocoa nibs; 250 g 64% dark chocolate; 300 g 38% milk chocolate; 250 g cream 35%; 60 g glucose; 100 g butter; 85 g Rémy Martin® cognac 50%

Chef :

Original creation by
Eric PEREZ,
Macaron Pastry School,
Bangkok, Thailand

Brand

Quantity :

Recipe for 180 coated chocolates approx. 10 g each

Download recipe

Ingredients

200 g sugar
75 g water
200 g cocoa nibs

Step

Cook the sugar and water to 115°C and add the cocoa nibs.
Continue to cook to roast until caramelized. Allow to cool then
ground in food processor until it forms a paste. Spread very
thinly (between two sheets of sulferised paper) on a plastic
sheet 1 mm thick in a frame of 33 x 33 cm. Allow to crystallize,
place a 1 cm frame over the top and pour the ganache Rémy
Martin® cognac on to the praline.

Ingredients

250 g 64% dark chocolate
300 g 38% milk chocolate
250 g cream 35%
60 g glucose
100 g butter
85 g Rémy Martin® cognac 50%

Step

Bring to the boil the cream and glucose. Melt slightly the
chocolates and pour the boiling cream over in steps to create a
good emulsion. Add the butter and the Rémy Martin® cognac.
Hand blend and pour onto the cocoa nib praline. Crystallize
overnight and cut with the guitare cutter 22,5 x 22,5 mm. Allow
to crystallize.

Ingredients

No ingredients.

Step

Coat with dark couverture chocolate and pipe a thin line of
milk chocolate.