End of the world

A bonbon with hazelnut praline made using Alto el sol. The praline is enriched with Chia seeds, feuilletine, roasted buckwheat, dried ground seaweed and gomasio. The addition of a pate de fruit of sea buckthorn berries and oranges to the praline creates a perfect balance.

The black bonbon symbol stands for a planet that has perished, with dried leaves symbolising drought. Only the inside is still smouldering with an orange glow.

Recipe

Created by
  • Carlo Midiri - Ambassador Chocolate Academy Benelux

PATE DE FRUIT

Ingredients Preparation
  • 32g
    Sea buckthorn berry purée
  • 14g
    orange puree
  • 42g
    granulated sugar
  • 1g
    yellow pectin
  • 1piece(s)
    Vanilla pod

Part 1

Combine the ingredients and heat to 100°C.

Simmer thoroughly.

  • 42g
    granulated sugar
  • 9g
    glucose syrup

Part 2

Add Part 2 and heat to 105°C.

  • 0.6g
    Citric acid

Stir in citric acid.

Allow to cool and purée in a food processor into a homogeneous mass.

PRALINE

Ingredients Preparation
  • 115g
    Praline 50% Noisettes
  • 115g
    Pure Paste 100% Hazelnuts
  • 10g
    Cocoa butter
  • 30g
    Alto El Sol
  • 5g
    roasted buckwheat
  • 6g
    Gomasio
  • 1g
    Dried ground Kombu seaweed
  • 4g
    chia seeds
  • 14g
    Feuilletine

Melt the chocolate and the cocoa butter and stir into the hazelnut praline and hazelnut paste. Add the kasha, gomasio, dried seaweed, chia seeds and feuilletine.

* Gomasio

Gomasio is a flavour enhancer that has its origins in Japanese cuisine. The name is, indeed, Japanese: ‘Goma’ means sesame seed, while ‘shio’ is the Japanese word for salt. Gomasio is made from ochre-coloured sesame seed that is lightly roasted and then coarsely ground using a mortar and pestle. It is then enriched with salt by 5 - 20%.

BLACK COCOA BUTTER

Ingredients Preparation
  • 100g
    Cocoa butter
  • 10g
    Activated charcoal

Melt the cocoa butter with the charcoal.

Crystallize and toast at a temperature of 28 - 29°C.

  • 50g
    Cocoa butter
  • 5g
    Carrot Extract

Melt the cocoa butter with the colouring agent.

Crystallize and toast at a temperature of 28 - 29°C.

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