Grasshopper Wind

Recipe

Created by

Lukasz Aniol - Polish finalist at World Chocolate Masters 2015

Blackcurrant Ganache

ingredients	preparation
150g Fruit'Purée Blackcurrant Capfruit 155g cream 60g invert sugar 95g glucose syrup 150g CHD-S65INAY 100g CHM-Q3720 40g butter	Boil together Fruit'Purée Blackcurrant Capfruit and glucose syrup. Add invert sugar and leave to cool to 35-40°C. Mix together with chocolate in cutter mixer. Add butter and emulsify.

Crispy Layer

ingredients	preparation
160g CHM-Q41ALUN 80g NPN-HA1BY 52g buckwheat oil 52g BIG-PF-1BO 95g roasted buckwheat	Mix together melted chocolate, hazelnut paste and buckwheat oil. Add Pailleté Feuilletine™ and roasted buckwheat.

Caramel Filling

ingredients	preparation
160g cream 125g brown sugar 40g butter	Make dry caramel with sugar. Add cream and butter, and mix well.

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