RECIPES
Method:
Bring raspberry purée, inverted sugar and fresh butter to 45 Celsius and add shiso leaves, previously washed and dried, cover with plastic wrap and let infuse for 30 minutes. After half hour strain the infused raspberry purée and keep it aside.
Melt Cacao Barry Alunga milk chocolate, add the raspberry infusion and blend to create a perfect emulsion. Add the fine sea salt and the raspberry extract.
Let cool down and pipe into Cacao Barry mini log shells previously made with tempered Alunga milk chocolate.
Let crystallize for 24 hours.
Covered with tempered Alunga milk chocolate. Demold.
Raspberry-Shiso
200g Raspberry purée
60g Inverted sugar
400g Barry Alunga 41% milk chocolate
1g Fine sea salt
64g Vermont fresh butter
20g Cacao butter
2g Sosa Raspberry extract
20g Fresh shiso leaves
Method:
Warm sudachi juice with lime zests and fresh mint leaves to 40 Celsius. Covered for 20 minutes to infused well.
Strain and mix inverted sugar, dextrose powder, sorbitol and fresh butter.
Add Cacao Barry Alunga milk chocolate and make an emulsion. Add fine sea salt.
Cool down the ganache.
Pipe inside the Cacao Barry mini berlingot shells, previously made with tempered Zephyr white chocolate.
Let crystallize for 24 hours.
After the crystallization time, covered with tempered Zephyr white chocolate.
Demold.
Finishing:
Spray the mold with two different to tones of green cocoa butter.
Make thin shells with Zephyr Cacao Barry white chocolate.
Yield total 102 bon-bons.
Quality control:
Keep and sock at 15 Celsius and 50% Humidity.
Sudachi Mojito
500g Almond Praliné
50g Cacao Barry 31.4% Lactée Caramel milk chocolate
40g Cacao butter
100g 100 % pecan paste
20g Hand grounded coffee beans ( Blue Mountain)
2g Lemon extract
1g Fine sea salt ( Trapani-Sicily)
Method:
Melt cocoa butter and Cacao Barry 31.4% Lactée Caramel milk chocolate.
Mix cocoa butter, Lactée Caramel milk chocolate with almond praliné and pecan paste.
Temper to 22 Celsius.
Add hand grounded coffee beans, lemon extract and fine sea salt.
Pour inside a Cacao Barry chocolate bar mold, made previously with tempered Lactée Supérieure milk chocolate, and let crystallize.
Cover the bars with tempered Lactée Supérieure milk chocolate.
Demold.
Finishing:
Spray Cacao Barry bar mold with three tones of cocoa butter. Orange, gold and black.
Make thin bar shells with tempered Lactée Supérieure milk chocolate.
Yield total 23 chocolate bars.
Quality control:
Keep and sock at 15 Celsius and 50% Humidity.