Original creation by
Philippe VANCAYSEELE
Chocolate Academy
Barry Callebaut, Belgique
THE HERITAGE
Chef :
Brand
Quantity :
Recipe for approx. 180 pieces (12 g)
recipe for hazelnut and almond chocolates, Cointreau ganache
1. CRUSTY BASE
Ingredients
250 g praline almond/hazelnut 65/35
150 g milk couverture chocolate 34% (cristalised)
30 g Pailleté Feuilletine
1 g sea salt
5 g toasted sésame seeds
Step
Mix praline with milk couverture chocolate.
Add Pailleté Feuilletine, sea salt and toasted sésame seeds.
Spread a base of 2.5 to 3 mm in thickness into
a frame of 30 x 40 cm.
2. COINTREAU® GANACHE
Ingredients
175 g cream (35% fat content)
60 g whole milk
80 g butter
75 g inverted sugar
10 g sorbitol powder
520 g dark couverture chocolate 57%
75 g Cointreau® 60%
Milk couverture chocolate 39%
or dark couverture chocolate 54%
Step
Bring to the boil cream, whole milk, butter, inverted sugar
and sorbitol powder. Pour over chocolate in a food processor
dark couverture chocolate. Mix and add Cointreau®.
Cool the ganache to 30°C and pour over the crusty base
to a thickness of (5mm). Cristalise at 12°C.
Cut with a guitare cutter to (15 x 30mm). Dip and cover with
milk couverture chocolate or dark couverture chocolate.
Decoration :
Plastic straws covered with gold powder and
toasted sesame seeds applied just after dipping.
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