Mesquite
I combined smoked almonds and ancho Chile with dark chocolate to mimic the heat of the roasting process. The ancho Chile adds a subtle heat to the ganache, turning your mouth into a miniature cocoa bean roaster.
Recipe
Products
Homemade mesquite smoked almond praline
| ingredients | preparation |
|---|---|
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Caramelise. |
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Add to caramel. Pour onto Silpat baking sheet and leave to cool. |
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Add to caramel-nut mixture in a food processor. Process until smooth. |
Milk chocolate smoked almond praline base
| ingredients | preparation |
|---|---|
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Melt together at 40°C. |
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Mix into previous mixture. |
Leave on marble to crystallise to 23°C and cast into 5-mm-thick frame. |
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Ancho Chile ganache
| ingredients | preparation |
|---|---|
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Mix and boil. Infuse for 2 minutes. Strain and rescale heavy cream. |
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Dissolve in previous mixture. Leave to cool to 35°C. |
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Melt together at 40°C. Pour previous mixture over melted chocolate mixture and emulsify with food processor or immersion blender. Leave to cool to 32-34°C. |
Finishing and serving
Pour ancho chile ganache in 5-mm-thick frame on top of smoked almond praline base. Allow to crystallise at 16°C for 12 hours. Cut to 25 x 30 mm and enrobe with dark chocolate Callebaut® 811. Decorate with ground ancho chile powder. |
