Toute en Nuances

Created by

  • Andrey KanakinRussian finalist at the World Chocolate Masters 2015, works at chocolate boutique French Kiss
level 3

Recipe components

Used products

Cherry Jelly

PreparationIngredients
Preparation

Heat Fruit'Purée Red Sour Cherry Capfruit to 60°C.
Mix together sugar and pectin, and add.
Heat to 103°C and leave to cool to 32°C.
Line moulds with pre-crystallised Cacao Barry® Or Noir™ chocolate and fill up one-fourth with jelly. 

Ingredients
  • 150g
    Fruit'Purée Red sour cherry Capfruit
  • 3g
    pectin
  • 55g
    sugar

Tonka Ganache

PreparationIngredients
Preparation

Mix together cream and tonka beans, and leave to infuse for 24 hours.
Make caramel with sugar and glucose syrup.
Deglaze with warm cream infusion and leave to cool to 85°C.
Add all remaining ingredients and emulsify with hand blender.
Pipe layer onto cherry jelly (leave room for praliné).

Ingredients
  • 25g
    butter
  • 35g
    Ghana
  • 30g
    glucose
  • 10g
    Alto El Sol
  • 3piece(s)
    Tonka beans
  • 250g
    35% cream

Artisanal Praliné

PreparationIngredients
Preparation

Roast almonds in oven at 170°C and leave to cool.
Make dry caramel with sugar, pour onto sheet of baking paper and leave to cool.
Grind together almonds, caramel, walnut oil, vanilla seeds and tonka beans into paste with food processor. Do not overheat mixture (max. 50°C).

Ingredients
  • 120g
    sugar
  • 40g
    walnut oil
  • 1piece(s)
    vanilla bean
  • 3piece(s)
    Tonka beans
  • 500g
    fresh almonds

Almond and Mint Praline

PreparationIngredients
Preparation

Grind together praliné, cocoa butter and mint in food processor.
Pipe onto tonka ganache, filling up shells until just below the rim.
Leave to crystallise overnight and decorate.

Ingredients
  • 250g
    artisanal praliné
  • 40g
    Mycryo™ Cocoa Butter
  • 10g
    mint leaves