Wild Strawberry, Hazelnut, Sea buckthorn
Freeze-dried wild strawberry, crispy hazelnut praline, sea buckthorn ganache with aroma of forest mushrooms.
Freshness of forest fruits as a daily need for fresh air.
Recipe
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Freezed-dried wild strawberry puree
ingredients | preparation |
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Fresh wild strawberry cook with sugar up to 85°C.
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Almond Wild Hazelnut Praline
ingredients | preparation |
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Heat all ingredients together up to 45°C and mix well. |
Sea Buckthorn Ganache
ingredients | preparation |
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Boil in saucepan cream, puree, cocoa butter and honey. |
For Assembly and Finishing
Chocolate bonbons shells made of Chocolate Barry OCOA 70 % & ZEPHYR 34% |