End of the world

A bonbon with hazelnut praline made using Alto el sol. The praline is enriched with Chia seeds, feuilletine, roasted buckwheat, dried ground seaweed and gomasio. The addition of a pate de fruit of sea buckthorn berries and oranges to the praline creates a perfect balance.

The black bonbon symbol stands for a planet that has perished, with dried leaves symbolising drought. Only the inside is still smouldering with an orange glow.

Recipe

Created by

Carlo Midiri - Ambassador Chocolate Academy Benelux

PATE DE FRUIT

ingredients	preparation
32g Sea buckthorn berry purée 14g orange puree 42g granulated sugar 1g yellow pectin 1piece(s) Vanilla Beans	Part 1
Combine the ingredients and heat to 100°C. Simmer thoroughly.
42g granulated sugar 9g glucose syrup	Part 2
Add Part 2 and heat to 105°C.
0.6g Citric acid	Stir in citric acid.
Allow to cool and purée in a food processor into a homogeneous mass.

PRALINE

ingredients	preparation
115g M-8G310-N 115g NPN-HA1BY 10g CB 30g CHD-P65ALTOBIO 5g roasted buckwheat 6g Gomasio 1g Dried ground Kombu seaweed 4g chia seeds 14g Feuilletine	Melt the chocolate and the cocoa butter and stir into the hazelnut praline and hazelnut paste. Add the kasha, gomasio, dried seaweed, chia seeds and feuilletine.
* Gomasio Gomasio is a flavour enhancer that has its origins in Japanese cuisine. The name is, indeed, Japanese: ‘Goma’ means sesame seed, while ‘shio’ is the Japanese word for salt. Gomasio is made from ochre-coloured sesame seed that is lightly roasted and then coarsely ground using a mortar and pestle. It is then enriched with salt by 5 - 20%.

ingredients

preparation

115g

M-8G310-N
115g

NPN-HA1BY
10g

CB
30g

CHD-P65ALTOBIO
5g

roasted buckwheat
6g

Gomasio
1g

Dried ground Kombu seaweed
4g

chia seeds
14g

Feuilletine

Melt the chocolate and the cocoa butter and stir into the hazelnut praline and hazelnut paste. Add the kasha, gomasio, dried seaweed, chia seeds and feuilletine.

* Gomasio

Gomasio is a flavour enhancer that has its origins in Japanese cuisine. The name is, indeed, Japanese: ‘Goma’ means sesame seed, while ‘shio’ is the Japanese word for salt. Gomasio is made from ochre-coloured sesame seed that is lightly roasted and then coarsely ground using a mortar and pestle. It is then enriched with salt by 5 - 20%.

BLACK COCOA BUTTER

ingredients	preparation
100g CB 10g Activated charcoal	Melt the cocoa butter with the charcoal. Crystallize and toast at a temperature of 28 - 29°C.
50g CB 5g Carrot Extract	Melt the cocoa butter with the colouring agent. Crystallize and toast at a temperature of 28 - 29°C.

ingredients

preparation

100g

CB
10g

Activated charcoal

Melt the cocoa butter with the charcoal.

Crystallize and toast at a temperature of 28 - 29°C.

50g

CB
5g

Carrot Extract

Melt the cocoa butter with the colouring agent.

Crystallize and toast at a temperature of 28 - 29°C.