Created by
  • Diego Lozano - Brazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano

Cocoa Croquant

Ingredients Preparation
  • 71g
  • 3g
  • 14g
    egg white
  • 71g
    fine sugar

Mix all ingredients together and spread onto Silpat sheet.
Bake at 160°C for 15 minutes and break into pieces.

Salty Caramel

Ingredients Preparation
  • 20g
  • 2g
    sea salt
  • 38g
    unsalted butter
  • 88g
    fine sugar
  • 125g
    35% cream

Make dark caramel with sugar and glucose.
Add preheated cream and cook to 110°C.
Leave to cool to 45°C, and add butter and sea salt. Mix well.
Apply as praline filling at 26°C.

Orange Ganache

Ingredients Preparation
  • 10g
    invert sugar
  • 1zest
    finely grated orange zest
  • 95g
  • 22g
  • 9g
    unsalted butter
  • 9g
  • 54g
    35% cream

Boil together cream, Trimoline® and orange zest, and pour over chocolate.
Leave to cool to 45°C. Add butter and Cointreau®, and mix well.
Apply as praline filling at 26°C. 

Grey Cocoa Butter

Ingredients Preparation
  • 100g
  • 5g
    white colouring
  • 1g
    dark colouring

Melt cocoa butter at 45°C.
Mix in colourings and apply at 32°C.
Leave painted mould to crystallise.

Finishing and assembly:

Ingredients Preparation
  • Q.S.

Make shells with pre-crystallised Cacao Barry® dark chocolate couverture Fleur de Cao™ 70% cocoa.
Fill with salty caramel, cocoa croquant and orange ganache.
Seal and decorate. 

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