Alunga™ plated dessert

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Light Hazelnut Biscuit

ingredients	preparation
150g hazelnut powder 150g fine sugar 125g whole egg(s) 80g egg yolks	Whisk cold
120g sifted flour	Add
225g egg white 100g sugar	Whisk
Add the beaten egg whites to the first mixture. Cook for 15 minutes at 180 °C.
Add the beaten egg whites to the first mixture. Cook for 15 minutes at 356°F/180°C.

Alunga™ ganache

ingredients	preparation
200g cream 200g milk 140g glucose syrup	Bring to boil
450g CHM-Q41ALUN	Pour over
Mix the cream with the 41% Alunga™ milk chocolate couverture. Emulsify the ganache in a Robot-Coupe. Pour into 8 mm high square moulds. Freeze, then cut into 12 cm squares.
Mix the cream with the 41% Alunga™ milk chocolate couverture. Emulsify the ganache in a food processor. Pour into 3 in / 8 mm high square molds. Freeze, then cut into 4.5 in / 12 cm squares.
Mix the cream with the 41% Alunga™ milk chocolate couverture. Emulsify the ganache in a Robot-Coupe. Pour into 3 in / 8 mm high square moulds. Freeze, then cut into 4.5 in / 12 cm squares.

Alunga™ Mousse

ingredients	preparation
430g Whole milk	Bring to a boil
450g CHM-Q41ALUN	Pour over
1200g soft whipped cream	At 35°C, add
1200g soft whipped cream	At 95°F/35°C, add

Alunga™ glaze

ingredients	preparation
150g water 300g sugar 300g glucose syrup	Cook at 103°C
150g water 300g sugar 300g glucose syrup	Cook at 217.4°F/103°C
100g unsweetened concentrated milk 100g sweetened concentrated milk	Pour over
300g CHM-Q41ALUN	Add
17g gelatin powder (200 Bloom) 102g water for hydrating	Add
Mix and place in the refrigerator for 24h. Use at 30 °C.
Mix and place in the refrigerator for 24h. Use at 86°F/30°C.

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