Wild Strawberry, Hazelnut, Sea buckthorn

Freeze-dried wild strawberry, crispy hazelnut praline, sea buckthorn ganache with aroma of forest mushrooms.
Freshness of forest fruits as a daily need for fresh air.

Recipe

Created by

Igor Zaritskyi - POLISH CHOCOLATE MASTER

Freezed-dried wild strawberry puree

ingredients	preparation
500g Fresh strawberry 38g caster sugar	Fresh wild strawberry cook with sugar up to 85°C. Make puree, put in the form of a cone, freeze. Freeze-dry the puree.

ingredients

preparation

500g

Fresh strawberry
38g

caster sugar

Fresh wild strawberry cook with sugar up to 85°C.
Make puree, put in the form of a cone, freeze.
Freeze-dry the puree.

Almond Wild Hazelnut Praline

ingredients	preparation
225g PRN-MX65CBY 85g CHM-Q41ALUN 30g cocoa butter 55g chopped hazelnuts	Heat all ingredients together up to 45°C and mix well. Temper the mass with the parameters of white chocolate Zephyr Cacao Barry.

Sea Buckthorn Ganache

ingredients	preparation
75g 35% cream 45g sea buckthorn puree 75g CHD-R55EXEL 65g CHM-Q41ALUN 18g cocoa butter 22g 82% butter 22g Sea buckthorn tincture 32g honey	Boil in saucepan cream, puree, cocoa butter and honey. Add chocolate, mix to obtain shiny ganache, add alcohol & soft butter. Mix well.

For Assembly and Finishing

Chocolate bonbons shells made of Chocolate Barry OCOA 70 % & ZEPHYR 34%