Salmon

Recipe

Created by

Chia Feng Tsai - Taiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C

Hazelnut Pistachio Praline

Ingredients	Preparation
90g pistachios with sea salt 32g caramel hazelnut paste 9g pistachio chips 40g CHM-Q41ALUN 10g NCB-HD706-BY 24g BIG-PF-1BO 2g sea salt	Melt together chocolate and cocoa butter. Mix in pistachio paste, hazelnut paste, sea salt and pistachio chips. Leave to cool down to 24-25°C and mix in the pailleté feuilletine.

Nutmeg Ganache

Ingredients	Preparation
3g ground nutmeg 72g CHD-Q70SDO 120g CHM-Q41ALUN 36g softened unsalted butter 12g glucose syrup 150g 35% cream	Boil together cream, 1.8 g of nutmeg powder and glucose syrup. Pour over chocolates. Add butter and 2 g of nutmeg, and mix with hand blender until smooth.

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