WCM 2008 - 2007 finals - 'Intersection'

Naomi Mizuno Japan

2007 finals - 'Intersection' - Japan

Spray the mould with green and silver cocoa butter and then pour Callebaut 2815NV into the mould to make shells. Pour Ginger Ganache into the mould about 30% of the total mould volume and then pour pistachio ganache into the mould at the top.
Close and cover the mould with Callebaut 2815NV.

**Ginger ganache**
Fresh cream	48g
Callebaut W2NV chocolate	95g
Invert sugar	9g
Grated ginger juice	3g
Ginger liquor	8g

Bring fresh cream and invert sugar ti a boil. Add Callebaut W2NV white chocolate into the mixture "1" and emulsify this with a hand blender.
Add grated ginger juice and ginger liquor into the mixture "2".

**Pistachio ganache**
Fresh cream	126g
Pistachio paste	66g
Invert Sugar	15g
Callebaut W2NV white chocolate	200g
Callebaut Mycryo cocoa butter	10g
Ginger liquor	18g

Bring fresh cream and invert sugar to a boil. Melt Callebaut Mycryo and add Callebaut W2NV into the mixture "1" and emulsify with a hand blender. Add pistachio paste and ginger liquor into the mixture "2".

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.
Overall winner of the 2007 competition.

Inspiring Recipes: Moulded pralines