Fleur de Cacao

Recipe

Created by

Markus Bohr -

Hazelnut praline

ingredients	preparation
200g roasted piedmont hazelnut 50g caster sugar	Melt the sugar to a light brown caramel Toss the nuts into the caramel Pour onto a silicon sheet to cool Blitz the nuts to a fine praline, set aside

Filling

ingredients	preparation
150g CWD-Q1EVOC 150g hazelnut praliné 75g BIG-PF-1BO 25g caramelised cocoa nibs 20g Chopped roasted hazelnuts 15g diced, dried confit yuzu 4g candied blood orange zest	Temper the WholeFruit chocolate and mix with the Hazelnut praline Add the dry ingredients and mix well

Tablet

ingredients	preparation
250g CWD-Q1EVOC	Temper the WholeFruit couverture and line the moulds Spoon 105g of the filling into the molds, spread flat and allow to set. Cap with WholeFruit and allow to crystallize Place in the fridge for 5 minutes Remove from the mold

Spray

ingredients	preparation
150g CWD-Q1EVOC 150g NCB-HD703-BY	Melt together and spray each petal very lightly

Cocoa nib nougatine

ingredients	preparation
75g butter 100g sugar 45g glucose 33g milk 2g sea salt 140g NIBS-S	Boil all the ingredient to 105C except the nibs After boiling add the nibs then spread on a silpat Cook in the oven at 200C for 4-6min Take off the oven, leave cool down Cut out the petal on the water cutter

Assembly

Lift the petals carefully with a spatula
Place onto the tablet
Enjoy