Pine and Cassis

Created by

  • Alistair BirtBritish finalist at the World Chocolate Masters 2015, works at William Curley
level 3

Recipe components

Used products

Cassis Gel

PreparationIngredients
Preparation

Boil Fruit'Purée Blackcurrant Capfruit, add agar agar and sugar, and boil out for 1 minute.
Leave to set in refrigerator and blitz into gel.

Ingredients
  • 200g
    Fruit'Purée Blackcurrant Capfruit
  • 20g
    sugar
  • 2g
    agar

Pine Ganache

PreparationIngredients
Preparation

Bring to a boil cream, take off heat, add pine needles and leave to infuse for 2 hours.
Strain and rescale to 160 g.
Add Trimoline® and bring to a boil.
Pour over chocolate and emulsify.
Add butter.

Ingredients
  • 200g
    cream
  • 7g
    pine needles
  • 150g
    Cacao Barry® Or Noir™ chocolate Mark 4
  • 10g
    invert sugar
  • 20g
    low water content butter

Pine Nut Nougatine

PreparationIngredients
Preparation

Create dry caramel with sugar and isomalt.
Add roasted pine nuts, pour onto silpat and leave to cool.
Blitz into fine powder and sieve onto silpat mat to create small circles.
Bake in over until powder melts into a disk.

Ingredients
  • 120g
    isomalt
  • 80g
    sugar
  • 80g
    roasted pine nuts
  • 2g
    sea salt

Finishing and assembly:

PreparationIngredients
Preparation

Spray one side of mould green, the other purple.
When set, dust with gold lustre and line with Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa.
Pipe small bulb of cassis gel into mould.
Pipe soft ganache on top.
Place pinenute nougatine disc in top of ganache and finish off with Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa.

Ingredients
  • Q.S.
    Venezuela