Ocean Heart
Ocean Heart is the drone of the manta ray that will help regenerate the Coral in the ocean.
I Have picked this Flavor profile because my home of California offers amazing citrus and pistachios that grow along the coast of the Pacific Ocean.
The Chocolate Madirofolo 65% enhances the citrus flavor from the marmalade that creates a beautiful balance with traditional roasted flavors of the Praline 70% Pistachios.
Recipe
Crunchy Pistachio Gianduja
| Ingredients | Preparation |
|---|---|
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Temper Chocolate and Cocoa Butter Blend in Praline Fold in the Feuilletine Pipe in Chocolate shell |
Chocolate Pistachio Ganache
| Ingredients | Preparation |
|---|---|
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Combine Cream, Glucose, butter, and vanilla paste. bring to a boil. Pour over chocolates and pistachio paste Burr mix Pipe at 30°C |
Citrus Marmelade
| Ingredients | Preparation |
|---|---|
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Mix all ingredients together in a pot. Mix cornstarch with some of the lemon puree and add to mix. Burr mix Pipe at 30 °C
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Corn Crisp
| Ingredients | Preparation |
|---|---|
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Melt the butter Add all ingredients to a bowl and whisk while adding melted butter Spread on silicone mat over sheet pan Bake at 180°C for 8 minutes.
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Assembly and finishing
Spray mold with cocoa butter Shell with tempered Extra-Bitter Guayaquil 64% Fill bottom part of the bonbon with the Crunchy Gianduja, reserve Fill 1/3 of top part of the bonbon with marmalade , let it set Fill the rest of the top part of the bonbon with ganache. Reserve. Once set, close the bonbon. |