Valentina

Recipe

Created by

Ramon Huigsloot - Dutch finalist at World Chocolate Masters 2015, works at Zeelandia

Almond Crumble

ingredients	preparation
135g butter 150g sugar 20g whole hazelnuts 150g almond powder 180g flour 3g salt	Mix all dry ingredients. Add butter to mixture and blend into fine crumble.

Almond Pate

ingredients	preparation
300g almonds 200g sugar 2g chopped tarragon 140g CHM-Q3720 40g NCB-HD703-BY	Add almonds, sugar and tarragon to cutter. Mix into homogeneous mass. Add chocolate and cacao butter. Blend into a nice paste.

Raspberry Compote

ingredients	preparation
100g fresh raspberries 130g Fruit'Purée Raspberry Capfruit 20g Fruit'Purée Calamansi Capfruit 65g sugar 3g agar	Add raspberries, Fruit'Purée Raspberry Capfruit,Fruit'Purée Calamansi Capfruit and sugar to saucepan. Bring to a boil. Add agar and bring to a boil again.

Raspberry Ganache

ingredients	preparation
190g cream 100g Fruit'Purée Raspberry Capfruit 55g glucose 40g lime 100g butter 330g CHD-N66MEX 300g CHM-Q3720	Combine cream, Fruit'Purée Raspberry Capfruit and glucose. Bring to a boil. Add chocolate and lime. Create smooth ganache by homogenising mixture with butter.

Raspberry Jelly

ingredients	preparation
200g water 50g Apple juice 85g Fruit'Purée Raspberry Capfruit 100g glucose 200g sugar 40g Vipec-S	Add water, apple juice, Fruit'Purée Raspberry Capfruit, glucose and sugar to a bowl. Bring to a boil. Add Vipec-S and bring to a boil again.

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