When nature screams

The leaf is peeling off the praline as a cry for help.

Recipe

Created by
  • Carlo Midiri - Ambassador Chocolate Academy Benelux

Praline Hazelnut Macadamia

Ingredients Preparation
  • 40g
    Macadamia paste
  • 18g
    Chocolate
  • 6g
    cocoa butter
  • 2,4g
    grinded coffee
  • 0,43g
    sea salt
  • 2,6g
    buckwheat
  • 12g
    Feuilletine

Step 1. Mix the hazelnut praline and macadamia paste together.

Step 2. Add the chocolate and cocoa butter.

Step 3. Mix well and finally add the other ingredients.

 

Passionfruit Gel

Ingredients Preparation
  • 270g
    passion fruit puree
  • 12g
    pectin NH
  • 100g
    glucose powder
  • 5g
    lime juice
  • 7g
    vanilla syrup
  • 3,5g
    lime zest
  • 100g
    banana(s)
  • 100g
    panela sugar

Step 1. Cook 100 g passion fruit puree together with the pectin Nh and glucose powder.

Step 2. When the temp is reached add the lime juice, vanilla syrup, lime zest and bananas

Assembly and finishing

Assembly step 1.

Assembly step 2.

Assembly step 3.

 

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