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

Created by
  • Abraham Balaguer - Chef
  1. BISCUIT
  2. BEETROOT PUREE
  3. REMOLACHA GANACHE AND RASPBERRY VINEGAR
  4. DECORATION, FINISHES AND MOLDING

BISCUIT

ingredients preparation
  • 250g
    butter
  • 125g
    powdered sugar

Mix
  • 450g
    flour
  • 50g
    DCP-22EXBRU

Add
  • 65g
    liquid egg
  • 5g
    salt

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.

 

BEETROOT PUREE

ingredients preparation
  • 250g
    cooked and peeled beets

Mix

Set aside in the refrigerator.

REMOLACHA GANACHE AND RASPBERRY VINEGAR

ingredients preparation
  • 90g
    beet puree
  • 30g
    raspberry vinegar from Moulin de Sévery

Mix
  • 120g
    CHM-P35LBAR
  • 20g
    cocoa butter

Melt at 40ºC

DECORATION, FINISHES AND MOLDING

ingredients preparation

Purple paint:
  • 100g
    cocoa butter
  • 2g
    purple dye

Melt at 40ºC

Mix all ingredients.

 

Green paint:

 
  • 100g
    cocoa butter
  • 2g
    green dye

Melt at 40ºC

Mix all ingredients.

 

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.