Ocean Heart

Ocean Heart is the drone of the manta ray that will help regenerate the Coral in the ocean.

I Have picked this Flavor profile because my home of  California offers amazing citrus and pistachios that  grow along the coast of the Pacific Ocean. 

The Chocolate  Madirofolo 65% enhances the citrus flavor from the marmalade that creates a  beautiful balance with traditional roasted flavors of the Praline 70% Pistachios.

Crunchy Pistachio Gianduja

Ingredients Preparation
  • 20g
    Deodorized cocoa butter
  • 30g
    corn crisp

Temper Chocolate and Cocoa Butter

Blend in Praline

Fold in the Feuilletine

Pipe in Chocolate shell

Chocolate Pistachio Ganache

Ingredients Preparation
  • 110g
    cream
  • 24g
    glucose
  • 24g
    butter
  • 2g
    vanilla paste
  • 46g
    pistachio paste

Combine Cream, Glucose, butter,  and vanilla paste. bring to a boil.

Pour over chocolates and pistachio paste

Burr mix

Pipe at 30°C 

Citrus Marmelade

Ingredients Preparation
  • 27g
    sugar
  • 14g
    glucose
  • 90g
    lemon puree
  • 50g
    lemon segment
  • 1piece(s)
    lemon zest
  • 1piece(s)
    Kaffir lime zest
  • 13g
    Cornstarch

Mix all ingredients together in a pot.

Mix cornstarch with some of the lemon puree and add to mix. 

Burr mix

Pipe at 30 °C

 

Corn Crisp

Ingredients Preparation
  • 20g
    Corn flour
  • 20g
    sugar
  • 20g
    egg whites
  • 20g
    butter

Melt the butter

Add all ingredients to a bowl and whisk while adding melted butter

Spread on silicone mat over sheet pan

Bake at 180°C for 8 minutes.

 

Assembly and finishing

Spray mold with cocoa butter

Shell with tempered Extra-Bitter Guayaquil 64%

Fill bottom part of the bonbon with the Crunchy Gianduja, reserve 

Fill 1/3 of top part of the bonbon with marmalade , let it set

Fill the rest of the top part of the bonbon with ganache. Reserve.

Once set, close the bonbon.

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