Black currant Bio Botanica Sunflower

A combination of favorite tastes from childhood which I have to pass on to the future generation, after all it is a source of vitamins and other nutrients for good feeling and tone.

Black currant, roasted sunflower seeds, Or Noir chocolate

Recipe

Created by

Igor Zaritskyi - POLISH CHOCOLATE MASTER

Dark natural colorant

ingredients	preparation
100g cocoa butter 100g Chocolate Or Noir Bio Botanica 75.3% 6g Dark cocoa powder	Chocolate melt with cocoa butter Add cocoa powder, blend Crystallize

Yellow natural colorant

ingredients	preparation
77g cocoa butter 100g CHW-N34ZEPH 3g Tumeric powder	Chocolate melt with cocoa butter Add turmeric, blend Crystallize

White natural colorant

ingredients	preparation
100g CHW-N34ZEPH 77g cocoa butter 1g White natural colorant	Chocolate melt with cocoa butter Add white natural colorant, blend Crystallize

Black currant caramel ganache

ingredients	preparation
185g Puree Black Currant 38g Organic cane sugar 24g anhydrous butter 18g cocoa butter 0.45g Fleur de salt 0.35g Vanilla seeds 24g Creme de Cassis de Dijon	Blackcurrant puree boil with vanilla and salt. Caramelize sugar, add puree Leave to cool to 70oC Pour into chocolate and emulsify Add liqueur Add anhydrous butter at 35oC Add cocoa butter at 33 oC

ingredients

preparation

185g

Puree Black Currant
38g

Organic cane sugar
24g

anhydrous butter
18g

cocoa butter
0.45g

Fleur de salt
0.35g

Vanilla seeds
24g

Creme de Cassis de Dijon

Blackcurrant puree boil with vanilla and salt.
Caramelize sugar, add puree
Leave to cool to 70oC
Pour into chocolate and emulsify
Add liqueur

Add anhydrous butter at 35oC
Add cocoa butter at 33 oC

Sun flower praline

ingredients	preparation
25g Roasted sunflower seeds 10g BIG-PF-1BO 55g Milk Chocolate Papuasia 35% 45g Sunflower paste 12g cocoa butter	Melt chocolate with cocoa butter and sunflower paste Add paillete feuilletine and chopped sunflower seeds Crystallize

Assembly and finishing

Paint the mold black, then yellow, and then white
Create a chocolate shell
Fill with ganache
Fill with praline at the top of ganache
Close with Or Noir chocolate
Leave to crystallize