80 g caster sugar
25 g glucose
Pinch of salt
90 g hazelnut paste
2,5 g gelatine sheet
140 g pouring cream (35% MF)
25 g Rémy Martin® cognac 50%
Step
Soak gelatine sheet in cold water. In a copper pan cook sugar,
glucose and salt to a temperature of 180°C. Pour over cream
and add drained gelatine. Add hazelnut paste and Rémy
Martin® cognac. Blend well with an electric mixer. When cold,
pour in mini dark chocolate cups (27 mm large).
2. RÉMY MARTIN® COGNAC GANACHE
Ingredients
200 g pouring cream (35% MF)
1,5 vanilla pods
40 g inverted sugar
5 g liquid vanilla
300 g milk couverture chocolate 36%
130 g dark couverture chocolate 70%
65 g salted butter
40 g Rémy Martin® cognac 50%
Step
Bring cream and vanilla to the boil and leave to infuse for about
10 mn. In a copper pan, make a caramel with inverted sugar
and pour hot vanilla cream on top. Pour whole preparation on
chopped chocolates (dark and milk) and blend with an electric
mixer. Add Rémy Martin® cognac and mix. Add butter to the
ganache at about 35°C.
3. CRUNCHY BUCKWHEAT CHOCOLATE
Ingredients
140 g milk couverture chocolate 36%
70 g buckwheat* or puffed rice
Step
Temper couverture chocolate to about 30°C. Add buckwheat
or puffed rice. Using 5 cm large rings, fill them with mixture to
make thin round shapes. * In specialised or organic shops
4. CHOCOLATE COATING (SPRAYING MIXTURE)
Ingredients
200 g dark couverture chocolate
200 g cocoa butter
Step
Melt all the ingredients together.
5. ASSEMBLY
Ingredients
No ingredients.
Step
With a «Mont Blanc» nozzle, pipe 15 g Rémy Martin® cognac
ganache in mini chocolate cups and keep in the freezer.
Spray with chocolate coating mixture to obtain a velvety look.
Keep aside then stick onto a crispy buckwheat chocolate.
Decorate with dark chocolate threads and gold leafs.
