Pyrite

Recipe

Created by

Dan Forgey - USA finalist at World Chocolate Masters 2015, works at Norman Love Confections

Orange Jam

ingredients	preparation
50g water 450g Fruit'Purée Concentrated orange Capfruit 93g sugar 67g glucose 1beans(s) vanilla bean 1/2zest orange zest 1/4spoon(s) baking soda 6g sugar 6g NH pectin 1g salt	Mix and heat Fruit'Purée Concentrated orange Capfruit, sugar, glucose, orange zest, baking soda and vanilla. Whisk in sugar and pectin. Cook to 103°C. Add salt and strain.

Coffee Ganache

ingredients	preparation
100g coffee beans 150g water 150g cream 50g butter 50g glucose 25g invert sugar 275g CHD-P72VEN 75g whole egg(s)	Heat coffee beans and crush. Add to warmed cream and water. Steep for 5 min and strain. Scale 190 g of coffee-infused cream, add butter and heat. Temper in eggs and sugar, and cook to 80°C. Strain over chocolate and trimoline. Mix smoothly together.

Almond Praline

ingredients	preparation
400g sugar 100g water 1/2beans(s) vanilla bean 2g salt 600g blanched almond (whole)	Mix water and sugar, and cook to 118°C. Add vanilla and warmed almonds. Caramelise. Spread out to cool and grind to paste with salt.

Almond Nougatine

ingredients	preparation
200g sugar 20g glucose 130g flaked almonds 1spoon(s) butter	Carmalise sugar and glucose. Add sliced almonds and stir in butter. Roll out until thin.

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