"Orion"
Crunchy pinetree kernel paste
100 g Sugar
25 g Glucose
25 g Water
125 g Pinetree kernels
Boil a caramel from sugar, glucose and water and pour this on the pinetree kernels
And warm this up for a little while.
Pour out on a Silpat and let cool down.
Grind the caramelized pinetree kernels until a crunchy paste in a cutter.
Vervène ganache
240 g Cream
12 g Vervène tea
20 g Glucose
540 g Milk chocolate Callebaut Java
6 ml Bergamot liquor
Boil cream and glucose together and take it away from the fire.
Soak the tea during 3 minutes and sieve it.
Mix with the chocolate and add the liquor at the last moment.
Put in shapes with Satongo chocolate.
Hein Geers Netherlands
'Orion' - Netherlands
1. Crunchy pinetree kernel paste 2. Vervène ganache
