Grasshopper Wind

Created by

  • Lukasz AniolPolish finalist at World Chocolate Masters 2015
level 3

Recipe components

Used products

Blackcurrant Ganache

PreparationIngredients
Preparation

Boil together Fruit'Purée Blackcurrant Capfruit and glucose syrup.
Add invert sugar and leave to cool to 35-40°C.
Mix together with chocolate in cutter mixer.
Add butter and emulsify.

Ingredients
  • 150g
    Fruit'Purée Blackcurrant Capfruit
  • 155g
    cream
  • 60g
    invert sugar
  • 95g
    glucose syrup
  • 150g
    Inaya™
  • 100g
    Papouasie
  • 40g
    butter

Crispy Layer

PreparationIngredients
Preparation

Mix together melted chocolate, hazelnut paste and buckwheat oil.
Add Pailleté Feuilletine™ and roasted buckwheat.

Ingredients
  • 160g
    Alunga™
  • 80g
    Pure Paste 100% Hazelnuts
  • 52g
    buckwheat oil
  • 52g
    Pailleté Feuilletine™
  • 95g
    roasted buckwheat

Caramel Filling

PreparationIngredients
Preparation

Make dry caramel with sugar.
Add cream and butter, and mix well.

Ingredients
  • 160g
    cream
  • 125g
    brown sugar
  • 40g
    butter