Between earth and subtlety
Milk chocolate Lactée Barry 35%, red beet, raspberry vinegar Moulin de Sévery and dark chocolate Alto el Sol 65%.
My quest for a fresher and lighter pastry, low in sugar, with natural flavors, local and seasonal products inspired me in the preparation of this recipe.
Recipe
BISCUIT
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Mix |
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Add |
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Then |
Let it cool in the refrigerator. Reduce the dough to 2mm and let it rest in the fridge. Cut to desired size and bake at 170°C for 12 min.
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BEETROOT PUREE
| Ingredients | Preparation |
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Mix |
Set aside in the refrigerator. |
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REMOLACHA GANACHE AND RASPBERRY VINEGAR
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Mix |
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Melt at 40ºC |
DECORATION, FINISHES AND MOLDING
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Purple paint: |
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Melt at 40ºC |
Mix all ingredients.
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Green paint:
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Melt at 40ºC |
Mix all ingredients.
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Decorate the molds with brush strokes of gray, green and purple paint. Mold with Alto el Sol 65% dark chocolate. Fill the molds with a small amount of beet puree. Then fill with ganache and finish with the biscuit. Close the molds with Alto el Sol 65% chocolate. Allow to crystallize then unmold.
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