Chocolate With Salt Coconut caramel, Fruits Dragee & Caramelized nuts

Chocolate, fruits, nuts, caramel, pistachio praline, herbs.
“I want everything at once” - expectation of modern youth

Recipe

Created by

Igor Zaritskyi - POLISH CHOCOLATE MASTER

Vegan Coconut Caramel

ingredients	preparation
105g Coconut sugar 380g coconut milk 1g Vanilla seeds 3g sea salt	Combine the coconut milk, coconut sugar, salt and vanilla seeds in saucepan and bring to boil. Reduce the heat to medium-low to simmer for around 30 minutes.
15g cocoa butter	Add cocoa butter, mix well.
Leave in the fridge to cool.

Praline Pistachio Madirofolo

ingredients	preparation
185g Pistachio paste 100% sempre 115g CHD-Q65MADINOP 18g cocoa butter 18g Sesame seeds 25g Roasted pistachio in cubes 35g Chopped roasted hazelnuts	Heat all ingredients together up to 45°C and mix well. Temper the mass in parameters of white chocolate Zephyr Cocoa Barry

Caramelized Hazelnuts

ingredients	preparation
250g whole hazelnuts 75g caster sugar 25g water 6g cocoa butter 0.5g Vanilla seeds	Water, sugar and vanilla boil to 120°C. Add nuts, roast to brown colour. Add cocoa butter, mix well and spread on the silicone mat to separate nuts, cool down.

Caramelized Almond

ingredients	preparation
250g almonds 75g caster sugar 25g water 6g cocoa butter 0.5g Vanilla seeds	Water, sugar, vanilla boil to 120°C Add nuts, roasted to brown colour. Add cocoa butter, mix well and spread on the silicone mat to separate almonds, cool down.

Dragées Pear Thyme

ingredients	preparation
80g pear puree 375g CHD-R55EXEL 40g cocoa butter 100g pear cubes 3g thyme leaves 0.5g Curcuma	Melt chocolate with cocoa butter to 42°C. Form dragées from freeze-dried pear puree with cover of mix of chocolate and cocoa butter in panning machine. At the end add powder of freeze-dried pear with thyme leaves and curcuma.

ingredients

preparation

80g

pear puree
375g

CHD-R55EXEL
40g

cocoa butter
100g

pear cubes
3g

thyme leaves
0.5g

Curcuma

Melt chocolate with cocoa butter to 42°C.
Form dragées from freeze-dried pear puree with cover of mix of chocolate and cocoa butter in panning machine.
At the end add powder of freeze-dried pear with thyme leaves and curcuma.

Dragèes Black Currant Blueberry Basil

ingredients	preparation
80g blueberry puree 375g CHD-R55EXEL 40g cocoa butter 5g basil leaves 1g lime zest 50g Black currants, fresh or frozen	Melt chocolate with cocoa butter to 42°C Form dragées of freeze-dried blueberry with cover of mix of chocolate and cocoa butter in panning machine. In the end add powder of freeze-dried currant with basil leaves and lime zest.

ingredients

preparation

80g

blueberry puree
375g

CHD-R55EXEL
40g

cocoa butter
5g

basil leaves
1g

lime zest
50g

Black currants, fresh or frozen

Melt chocolate with cocoa butter to 42°C
Form dragées of freeze-dried blueberry with cover of mix of chocolate and cocoa butter in panning machine.
In the end add powder of freeze-dried currant with basil leaves and lime zest.

Fragées Forest Fruit Yogurt

ingredients	preparation
80g Forest fruit puree 375g CHD-R55EXEL 40g cocoa butter 25g strawberry powder 15g vegan yogurt in powder	Melt chocolate with cocoa butter to 42°C, add powder of freeze-dried vegan yogurt. Form dragées of freeze-dried forest fruit puree with cover of mix of chocolate, cocoa butter and yogurt in panning machine. At the end add powder of freeze-dried strawberry.

ingredients

preparation

80g

Forest fruit puree
375g

CHD-R55EXEL
40g

cocoa butter
25g

strawberry powder
15g

vegan yogurt in powder

Melt chocolate with cocoa butter to 42°C, add powder of freeze-dried vegan yogurt.
Form dragées of freeze-dried forest fruit puree with cover of mix of chocolate, cocoa butter and yogurt in panning machine.
At the end add powder of freeze-dried strawberry.