Black currant Bio Botanica Sunflower

A combination of favorite tastes from childhood which I have to pass on to the future generation, after all it is a source of vitamins and other nutrients for good feeling and tone.

 

Black currant, roasted sunflower seeds, Or Noir chocolate

Dark natural colorant

Ingredients Preparation
  • 100g
    cocoa butter
  • 100g
    Chocolate Or Noir Bio Botanica 75.3%
  • 6g
    Dark cocoa powder

Chocolate melt with cocoa butter
Add cocoa powder, blend
Crystallize

Yellow natural colorant

Ingredients Preparation
  • 77g
    cocoa butter
  • 3g
    Tumeric powder

Chocolate melt with cocoa butter
Add turmeric, blend
Crystallize

White natural colorant

Ingredients Preparation
  • 77g
    cocoa butter
  • 1g
    White natural colorant

Chocolate melt with cocoa butter
Add white natural colorant, blend
Crystallize

Black currant caramel ganache

Ingredients Preparation
  • 185g
    Puree Black Currant
  • 38g
    Organic cane sugar
  • 24g
    anhydrous butter
  • 18g
    cocoa butter
  • 0.45g
    Fleur de salt
  • 0.35g
    Vanilla seeds
  • 24g
    Creme de Cassis de Dijon

Blackcurrant puree boil with vanilla and salt.
Caramelize sugar, add puree
Leave to cool to 70oC
Pour into chocolate and emulsify
Add liqueur

Add anhydrous butter at 35oC
Add cocoa butter at 33 oC

Sun flower praline

Ingredients Preparation
  • 25g
    Roasted sunflower seeds
  • 55g
    Milk Chocolate Papuasia 35%
  • 45g
    Sunflower paste
  • 12g
    cocoa butter

Melt chocolate with cocoa butter and sunflower paste
Add paillete feuilletine and chopped sunflower seeds
Crystallize

Assembly and finishing

Paint the mold black, then yellow, and then white
Create a chocolate shell
Fill with ganache
Fill with praline at the top of ganache
Close with Or Noir chocolate
Leave to crystallize

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