Magic Pomegranate

Recipe

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

Roasted Chickpeas Praliné

Ingredients Preparation
  • 250g
    icing sugar
  • 250g
    roasted chickpeas
  • 300g
    Lactée Barry
  • 40g
    Deodorized Cocoa Butter
  • 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
    Extra-Bitter Guayaquil
  • 300g
    Ambre Java™
  • 70g
    Mycryo™ Cocoa Butter
  • 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.
    Extra-Bitter Guayaquil

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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