Logo World Chocolate Masters

Inspiring recipes :

Commercial pralines

The Taste of Time

Javier Mercado, United Kingdom

Javier Mercado
The Taste of Time


Mango Paté du Fruit

Ingredients

STAGE 1

  • 300 gr mango puree (with 10 % added sugar)

STAGE 2

  • 25 gr pectin-based powder
  • 20 gr caster sugar
  • 2 vanilla pods

STAGE 3

  • 400 gr caster sugar

Method

STAGE 1

Pour the mango puree into a saucepan and bring it to a simmer

STAGE 2

Meanwhile, combine the ingredients for stage 2 in a bowl.
Once the puree starts to simmer, add the stage 2 ingredients and briefly whisk. Let this mixture come to the boil.

STAGE 3

Next, slowly add the sugar for stage 3, whisking the mixture constantly.
After 5 minutes of boiling, pour the hot liquid into a boarded frame (5mm thick aluminium bars) on a silicone mat.
Leave the jelly to set without moving it.

Gorgonzola Ganache

Ingredients

STAGE 1

  • 88 gr whipping cream

STAGE 2

  • 70 gr Gorgonzola

STAGE 3

  • 250 gr Blanc Satin 30.5 % White couverture (Cacao Barry)

STAGE 4

Method

STAGE 1

Pour the whipping cream into a saucepan and bring it to the boil

STAGE 2

Remove the saucepan from the heat and add the gorgonzola

STAGE 3

Strain the cream and cheese mixture over the Blanc Satin Couverture

STAGE 4

Stir in the liquid glucose and mycryo powderand stir the mixture until it is a completely smooth ganache. Leave the ganache to cool.
Once the ganache is cold use a whisk to whisk briskly until the consistency thickens into a thicker mixture.
Pour the ganache into a boarded frame, made from 5 mm deep aluminium bars and lined with silicone paper. Scrape the surface level with the bars.

Assembly of the Bon-Bon

Sandwich together the paté du fruit and the gorgonzola ganache.
Using tempered Excellence 55 % Dark couverture, spread a thin layer onto the bottom of the gorgonzola ganache side. Allow this to set.
Now place the sandwiched squares onto a guitar cutter and cut squares using 22.5 mm frane cutter.
Finally dip the squares into tempered Excellence 55 % couverture and place onto a transfer sheet. Leave to set then peel the chocolates off.



www.cacaobarry.com www.callebaut.com Carma
© DUO
Copyright © 2004 Barry Callebaut