Sarrasin drop

TOPIC OF YOUR CHOICE:

I worked with buckwheat for my chocolate bonbon. because this product is at the centre of farming history in Brittany.

FLAVOURS IN YOUR CREATION: 

dark chocolate shell
milky ganache infused with sobacha (buckwheat tea)
crispy buckwheat nougatine
buckwheat praliné

INSPIRATION BEHIND YOUR CREATION: 

For this creation I sought inspiration in typical flavours from my region, Brittany, which is a mainly agricultural region. As a farmer’s son, I grew up surrounded with buckwheat fields that my dad grew. I  decided to honour buckwheat  in my creation by working it in different textures. The shape of the bonbon reminds of a water drop touching a pebble, as we have in our rivers.

Recipe

Created by
  • Antoine Carréric - Chef
  1. Sobacha Ganache
  2. Buckwheat nougatine
  3. Sobacha praliné
  4. Assembly and finishing

Products

Cocoa - Cocoa Butter - 4kg Callets

Sobacha Ganache

ingredients preparation

Infuse cream and Sobacha. Filter.
Heat up the infusion with Glucose and butter, then pour on Elysée 36% Chocolate and Alto el Sol 65% Chocolate.
Mix and pipe when the temperature is at 31°C.

Buckwheat nougatine

ingredients preparation
  • 20g
    glucose DE 60
  • 20g
    Cassonade
  • 20g
    Cassonade
  • 19g
    churned butter 82% fat
  • 28g
    buckwheat silvers

Heat up Glucose, add Cassonade and butter.
Cook, then add the buckwheat slivers.

 

Sobacha praliné

ingredients preparation
  • 38g
    Sesame and sobacha praline
  • 5g
    CHM-P36ELYS-LN

Mix the praliné with Elysée 36% chocolate, pipe at 28°C.

Assembly and finishing

In the top shell , pipe Sobacha Ganache.
In the second shell, pipe the praliné then add the nougatine disc.
Assemble the 2 sides.