Red miso - smoked ganache - soba cha crunch praline

Recipe

Created by
  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
  • François Chartier - "Créateur d'harmonies" and author of Taste buds and Molecules

Aka dashi red miso filling

Ingredients Preparation
  • 400g
    aka dashi red miso
  • 200g
    glucose syrup DE 60

Mix the miso together with the glucose syrup.
Set aside.

Smoked chocolate ganache with origine ghana milk chocolate 200 g whip

Ingredients Preparation
  • 200g
    whipping 35% cream
  • 170g
    water
  • 80g
    invert sugar
  • 70g
    glucose syrup DE 44
  • 110g
    dextrose
  • 3g
    salt
  • 710g
    Ghana
  • 240g
    smoked chocolate
  • 100g
    cocoa butter

*The “smoked” chocolate (Origine Ghana “smoked” milk couverture chocolate (40.5% cocoa) has been obtained by smoking in cold system the couverture for 7 hours over pinewood.

Dissolve the sugar and salt in the cream and water.
Pour the sugar-liquid mix over the smoked chocolate and cocoa butter.
Emulsify correctly and pipe.

Hazelnut and soba-cha crunch praline

Ingredients Preparation
  • 60g
    Lactée Barry
  • 160g
    Pure Paste 100% Hazelnuts
  • 44g
    anhydrous butter
  • 10g
    cocoa butter
  • 2g
    salt
  • 146g
    Soba-cha (toasted buckwheat)

Melt the couverture, the anhydrous butter and the cocoa butter.
Mix and incorporate the hazelnut paste, salt and cereal.
Temper at around 23°C and spread out on sheets, approximately 1 mm thick.
Once crystallised, cut into 2 cm diameter discs.

Others

Ingredients Preparation
  • Q.S.
    Ghana
  • Q.S.
    grey paint (cocoa butter and grey colouring)
  • Q.S.
    black paint (cocoa butter and black colouring)
  • Q.S.
    dark chocolate paint
  • Q.S.
    milk chocolate paint

Assembly

Ingredients Preparation
  • As needed
    Half Sphere 2 cm

Temper the grey paint and with an airbrush, spray droplets on the semi-sphere moulds.
Next, with the black colour paint, graduate the colour on one side, then repeat with the dark chocolate paint and finally, with the milk chocolate and orange colour paint.
Finally temper the milk chocolate and line the moulds.
Pipe a dot of red miso filling in the moulds.
Then fill up the mould to half way with the smoked milk chocolate truffle and then place a disc of Soba-cha praline. Finish by filling up with truffle.
Leave to crystallise for a few hours and close with Origine Ghana milk couverture chocolate (40% cocoa).
Unmould and set aside.

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