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
  • 1bean(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
    Venezuela
  • 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
  • 1/2bean(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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