End of the world
A bonbon with hazelnut praline made using Alto el sol. The praline is enriched with Chia seeds, feuilletine, roasted buckwheat, dried ground seaweed and gomasio. The addition of a pate de fruit of sea buckthorn berries and oranges to the praline creates a perfect balance.
The black bonbon symbol stands for a planet that has perished, with dried leaves symbolising drought. Only the inside is still smouldering with an orange glow.
Recipe
PATE DE FRUIT
| Ingredients | Preparation |
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Part 1 |
Combine the ingredients and heat to 100°C. Simmer thoroughly. |
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Part 2 |
Add Part 2 and heat to 105°C. |
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Stir in citric acid. |
Allow to cool and purée in a food processor into a homogeneous mass. |
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PRALINE
| Ingredients | Preparation |
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Melt the chocolate and the cocoa butter and stir into the hazelnut praline and hazelnut paste. Add the kasha, gomasio, dried seaweed, chia seeds and feuilletine. |
* Gomasio Gomasio is a flavour enhancer that has its origins in Japanese cuisine. The name is, indeed, Japanese: ‘Goma’ means sesame seed, while ‘shio’ is the Japanese word for salt. Gomasio is made from ochre-coloured sesame seed that is lightly roasted and then coarsely ground using a mortar and pestle. It is then enriched with salt by 5 - 20%. |
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BLACK COCOA BUTTER
| Ingredients | Preparation |
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Melt the cocoa butter with the charcoal. Crystallize and toast at a temperature of 28 - 29°C. |
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Melt the cocoa butter with the colouring agent. Crystallize and toast at a temperature of 28 - 29°C. |