Magic Pomegranate

Recipe

Created by

Serdar Çakır - Turkish finalist at the World Chocolate Masters 2015, works at Hilton Bosphorus Hotel, Istanbul

Products

MILK COUVERTURE - LACTÉE BARRY 35% - PISTOLS - 20KG BOX

Cocoa butter - Deodorized Cocoa Butter - pistols - 3kg bucket

DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - PISTOLS - 1KG BAG

MILK COUVERTURE - AMBRE JAVA™ 36% - PISTOLS - 5KG BAG

COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE

Roasted Chickpeas Praliné

ingredients	preparation
250g icing sugar 250g roasted chickpeas 300g MILK COUVERTURE - LACTÉE BARRY 35% - BLOCK - 2.5KG BAG 40g Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket 32g butter	Caramelise roasted chickpeas with icing sugar, rescale to 400 grams and grind with cutter mixer. Temper together chocolate and cocoa butter, and add ground caramelised chickpeas. Mix in butter.

Pomegranate Ganache

ingredients	preparation
Q.S. Pomegranate juice 60g sugar 70g invert sugar 40g glucose 70g sorbitol 260g DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG 300g MILK COUVERTURE - AMBRE JAVA™ 36% - PISTOLS - 5KG BAG 70g COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE 70g butter	Boil together pomegranate juice, sugar, invert sugar, glucose and sorbitol, and bring to 110°C. Temper together chocolate and cocoa butter, and mix in. Pour into mould at 30°C.

Finishing and assembly:

ingredients	preparation
Q.S. DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG	Coat pomegranate mould with Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa. Fill on half with roasted chickpeas praliné, the other with pomegranate ganache. Assemble together.

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