On the road

Recipe

Created by
  • Alberto Simionato - Head of Chocolate Academy Milano

Amaretto Morbido

ingredients preparation
  • 190g
    almond flour
  • 375g
    icing sugar
  • 125g
    flour
  • 1g
    vanilla bean
  • 300g
    egg white
  • 310g
    butter

1. Bring the butter to the boil and leave to one side.
2. Mix together the icing sugar and flour, add the lemon zest and almond flour.
3. Place in a stand mixer or cutter, add the melted butter and egg whites.
4. Emulsify the resulting mixture and leave to rest for at least 8 hours in the fridge.
5. Dose the mixture and bake at 190°C for 12-15 mins.

Honey jelly

ingredients preparation
  • 200g
    honey
  • 290g
    water
  • 10g
    gelatin
  • 5g
    agar

1. Mix together honey, water and agar, bring to a boil.
2. When is cooling at 50° add the hidrated gelatine pour into a frame.
3. Cut after 2-3 hours cooling.

Balsamic vinegar jelly

ingredients preparation
  • 200g
    sugar
  • 70g
    balsamic vinegar
  • 180g
    water
  • 10g
    gelatin
  • 5g
    agar

1. Mix together vinegar, water and agar, bring to a boil.
2. When is cooling at 50° add the hydrated gelatine pour into a frame.
3. Cut after 2-3 hours cooling.

Zéphyr Ganache

ingredients preparation
  • 730g
    cream
  • 5g
    gelatin
  • 470g
    CHW-N34ZEPH

1. Boil the cream, pour over the chocolate and leave to rest for 5 minutes.
2. Add the rehydrated fish gelatine and emulsify.
3. Cool to 4°C and whip in stand mixer.

Alunga ganache

ingredients preparation
  • 600g
    cream
  • 300g
    CHM-Q41ALUN
  • 3g
    gelatin
  • 97g
    glucose syrup

1. Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
2. Add the rehydrated fish gelatine and emulsify.
3. Cool to 4°C and whip in stand mixer.

Inaya Ganache

ingredients preparation
  • 615g
    cream
  • 136g
    invert sugar
  • 3g
    gelatin
  • 246g
    CHD-S65INAY

1. Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
2. Add the rehydrated fish gelatine and emulsify.
3. Cool to 4°C and whip in stand mixer.

Tip

Place the kadaifi pastry between two rings with approximately a 2cm difference in diameter; in doing so, a gap is created which shall be filled by the kadaifi pastry.
Brush with some melted butter and bake at 170°C for 15 minutes. Remove the rings and leave to cool, then brush with some cocoa to obtain a soil effect.