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Recipe
Pabana ganache
| ingredients | preparation |
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Boil together passion fruit puree and banana liquid, invert sugar and glucose. Leave to cool to 70°C, pour over chocolate and emulsify. Add butter and banana liquor at 35°C. |
Coffee praline
| ingredients | preparation |
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Mix together the finely ground coffee and icing sugar, then add in grape seed oil to make a coffee paste. Cook the sugar and water until 110°C and add the hazelnut, mix and reheat until caramel. Cool down on tray. Mix in a Robocop until a paste, then add in coffee paste. |
Coffee ganduja crunch
| ingredients | preparation |
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Melt Cacao Barry - Alunga™ 41% to 40°C. Mix well with rest of ingredients, temper to 40°C. Fill mold cavity halfway. |
Chocolate spray sparkly yellow
| ingredients | preparation |
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Melt together all ingredients at 45°C. Leave to cool to 26°C and spray thinly into molds. Turn upside down to remove excess chocolate and leave to crystallize. |