Original creation by
Joost ARIJS,
Best Chocolatier maker of Flanders 2020
Pâtisserie & Chocolaterie, Gand, Belgium
PRALINE : SMOKEY
Chef :
Brand
Quantity :
Recipe for 4 moulds of 28 pieces
1. SMOKED CARAMEL
Ingredients
205 g sugar
187 g cream (35% fat)
18 g salted butter
1/4 vanilla pod
1,7 g smoked natural flavour
Step
Caramelise the sugar. Heat cream with smoked natural flavour
and vanilla pod. Pour over the caramel, add the butter.
2. CARAMELIZED COCOA NIBS
Ingredients
80 g cocoa nibs
40 g sugar
10 g water
4 g smoked salt flower
5 g butter
Step
Heat sugar with water to 118°C. Add cocoa nibs and stir mixture
constantly until the paste is friable and caramelized. Add
smoked salt flower and butter. Let cool on Silpat®.
3. PORT CHARLOTTE® GANACHE
Ingredients
380 g cream (35% fat)
115 g inverted sugar
700 g milk chocolate, 40% of cocoa
132 g butter
60 g Port Charlotte® whisky 50% vol.
Step
Heat cream with inverted sugar. Pour onto the chocolate. Blend
and let cool to 35°C. Add butter and Port Charlotte® whisky.
Blend again.
4. ASSEMBLY
Ingredients
No ingredients.
Step
Spray slivers of temperate cocoa butter in moulds, coloured in
red and gold. Fill with milk chocolate and let crystallize. Make
small spikes of caramel in moulds, then add a few caramelized
cocoa nibs. Fill with the Port Charlotte® ganache, let crystallize
and finish by adding the dark chocolate.
Other recipes
Discover them all
