Fig leaf and yogurt praline

fig leaf ganache

Ingredients Preparation
  • 420g
    Opal
  • 200g
    fig leaf water
  • 25g
    liquid glucose
  • 25g
    wildflower honey
  • 8g
    powdered yoghurt

Heat the water with the honey and the glucose, add the honey and bring to the boil. Pour over the chocolate and emulsify. Measure out.

fig leaf water

Ingredients Preparation
  • 1l
    water
  • 100g
    fresh fig leaves

Wash the fig leaves. Chop over the water and heat to 60ºC. Leave to infuse for 24 hours. Strain. 

fig fruit paste

Ingredients Preparation
  • 400g
    fig purée
  • 100g
    lime juice
  • 10g
    yellow pectin
  • 50g
    sugar
  • 125g
    liquid glucose
  • 350g
    sugar
  • 6g
    tartaric acid
  • 6g
    water
  • 70g
    butter

Heat the purée and the lime juice to 40ºC. Add the sugar and the pectin mixed together. Bring to the boil and add the remaining sugar and glucose. Cook to 105ºC. Add the acid and water solution. Then add the butter. Mix together and allow to cool stirring continuously.

Opal coating

Ingredients Preparation
  • As needed
    Opal
  • 400g
    Cocoa butter
  • 1g
    fat soluble red colouring
  • 3g
    fat soluble blue colouring

Melt the cocoa butter and add the red and blue colouring. Crush and strain. Repeat the same operation with the green colouring. Streak the bonbon mould with both colours. Leave to crystallize and sprinkle gold dust over the top. Remove the excess. Coat with tempered Opal chocolate.

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