Sarrasin drop

TOPIC OF YOUR CHOICE:

I worked with buckwheat for my chocolate bonbon. because this product is at the centre of farming history in Brittany.

FLAVOURS IN YOUR CREATION:

dark chocolate shell
milky ganache infused with sobacha (buckwheat tea)
crispy buckwheat nougatine
buckwheat praliné

INSPIRATION BEHIND YOUR CREATION:

For this creation I sought inspiration in typical flavours from my region, Brittany, which is a mainly agricultural region. As a farmer’s son, I grew up surrounded with buckwheat fields that my dad grew. I decided to honour buckwheat in my creation by working it in different textures. The shape of the bonbon reminds of a water drop touching a pebble, as we have in our rivers.

Recipe

Created by

Antoine Carréric - Chef

Sobacha Ganache

ingredients	preparation
63g 35% cream 20g Sobacha 5g glucose DE 60 5g churned butter 82% fat 68g CHM-P36ELYS-LN 10g CHD-P65ALTOBIO 5g CB	Infuse cream and Sobacha. Filter. Heat up the infusion with Glucose and butter, then pour on Elysée 36% Chocolate and Alto el Sol 65% Chocolate. Mix and pipe when the temperature is at 31°C.

Buckwheat nougatine

ingredients	preparation
20g glucose DE 60 20g Cassonade 20g Cassonade 19g churned butter 82% fat 28g buckwheat silvers	Heat up Glucose, add Cassonade and butter. Cook, then add the buckwheat slivers.

ingredients

preparation

20g

glucose DE 60
20g

Cassonade
20g

Cassonade
19g

churned butter 82% fat
28g

buckwheat silvers

Heat up Glucose, add Cassonade and butter.
Cook, then add the buckwheat slivers.

Sobacha praliné

ingredients	preparation
38g Sesame and sobacha praline 5g CHM-P36ELYS-LN	Mix the praliné with Elysée 36% chocolate, pipe at 28°C.

Assembly and finishing

In the top shell , pipe Sobacha Ganache.
In the second shell, pipe the praliné then add the nougatine disc.
Assemble the 2 sides.