Pabana ganache

Ingredients Preparation
  • 50g
    Banana liquid
  • 50g
    passion fruit puree
  • 4g
  • 4g
  • 184g
  • 18g
  • 15g
    Banana liquor

Boil together passion fruit puree and banana liquid, invert sugar and glucose.

Leave to cool to 70°C, pour over chocolate and emulsify.

Add butter and banana liquor at 35°C.

Coffee praline

Ingredients Preparation
  • 125g
    coffee beans
  • 50g
    icing sugar
  • 137g
    grape seed oil
  • 125g
  • 42g
  • 250g
    roasted hazelnut pieces
  • 5g
    sea salt
  • 100g
    Coffee Paste

Mix together the finely ground coffee and icing sugar, then add in grape seed oil to make a coffee paste.

Cook the sugar and water until 110°C and add the hazelnut, mix and reheat until caramel. Cool down on tray.

Mix in a Robocop until a paste, then add in coffee paste.

Coffee ganduja crunch

Ingredients Preparation
  • 110g
  • 120g
    Coffee hazelnut praline
  • 20g
    Pailleté Feuilletine™
  • 0,5g

Melt Cacao Barry - Alunga™ 41% to 40°C.

Mix well with rest of ingredients, temper to 40°C.

Fill mold cavity halfway.

Chocolate spray sparkly yellow

Ingredients Preparation
  • 25g
  • 50g
    Deodorized Cocoa Butter
  • 2g
    fat-soluble yellow colouring

Melt together all ingredients at 45°C.

Leave to cool to 26°C and spray thinly into molds.

Turn upside down to remove excess chocolate and leave to crystallize.

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