Heliamphora

Created by

  • Slawomir KorczakMexican finalist at World Chocolate Masters 2015, works at Polska European Bakery & Chocolate
level 3

Recipe components

Used products

Crunchy Sablée

PreparationIngredients
Preparation

Mix together butter, sugar, salt and vanilla until creamy.
Sieve together flour and baking powder, and add.
Add egg whites and mix gently.
Line in 2-mm frame and bake at 155°C for 12 minutes.
Leave to cool and pulverise.

Ingredients
  • 63g
    butter
  • 100g
    icing sugar
  • 1piece(s)
    vanilla bean pulp
  • 1g
    Himalayan salt
  • 25g
    egg white
  • 0.5g
    baking powder
  • 100g
    pastry flour

Crispy Praliné

PreparationIngredients
Preparation

Temper together praliné, cocoa butter and chocolate.
Add sablée and ground coffee.
Apply immediately.

Ingredients
  • 150g
    Praliné 50% Piemont Hazelnuts
  • 15g
    Deodorized Cocoa Butter
  • 20g
    Ghana
  • 30g
    Fleur de Cao™
  • 19g
    sablée
  • 5g
    freshly ground coffee beans origin Mexico

Lemon-Vanilla Caramel

PreparationIngredients
Preparation

Make caramel with caster sugar and isomalt, and deglaze with butter.
Boil together cream, 50 g of lemon juice, salt, glucose and vanilla.
Add to caramel and heat up to 103°C.
Add all remaining ingredients and mix well.
Strain mixture and leave to cool.

Ingredients
  • 80g
    caster sugar
  • 50g
    isomalt
  • 25g
    butter
  • 50g
    cream
  • 50g
    fresh lemon juice
  • 25g
    fresh lemon juice
  • 75g
    glucose
  • 2piece(s)
    vanilla bean pulp
  • 1g
    Himalayan salt
  • 8g
    lemon zest
  • 35g
    Deodorized Cocoa Butter

Coffee Ganache

PreparationIngredients
Preparation

Heat together milk, cream, sorbitol, glucose and coffee at 70°C.
Strain onto chocolate, mix well and add butter at 35°C.
Mix well and store.

Ingredients
  • 113g
    milk
  • 38g
    cream
  • 7g
    sorbitol
  • 11g
    glucose
  • 14g
    freshly ground coffee beans origin Mexico
  • 143g
    Saint-Domingue
  • 60g
    Ghana
  • 26g
    butter

Finishing and assembly:

PreparationIngredients
Preparation

Spray moulds with coloured cocoa butter and leave to set in wine cooler.
Temper chocolate and coat moulds.
Make decorations with tempered chocolate.
Add layer of crunchy praliné to moulds.
Add layer of coffee ganache to moulds.
Add layer of lemon-vanilla caramel to moulds.
Leave to set in wine cooler, unmould and decorate.

Ingredients
  • 100g
    green coloured cocoa butter
  • 100g
    white coloured cocoa butter
  • 1200g
    Fleur de Cao™
  • 100g
    Red colored cocoa butter