Magic Pomegranate

Created by

  • Serdar ÇakırTurkish finalist at the World Chocolate Masters 2015, works at Hilton Bosphorus Hotel, Istanbul
level 1
  1. Roasted Chickpeas Praliné
  2. Pomegranate Ganache
  3. Finishing and assembly:

Recipe components

Roasted Chickpeas Praliné

PreparationIngredients
Preparation

Caramelise roasted chickpeas with icing sugar, rescale to 400 grams and grind with cutter mixer.
Temper together chocolate and cocoa butter, and add ground caramelised chickpeas.
Mix in butter.

Ingredients

Pomegranate Ganache

PreparationIngredients
Preparation

Boil together pomegranate juice, sugar, invert sugar, glucose and sorbitol, and bring to 110°C.
Temper together chocolate and cocoa butter, and mix in.
Pour into mould at 30°C.

Ingredients

Finishing and assembly:

PreparationIngredients
Preparation

Coat pomegranate mould with Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa.
Fill on half with roasted chickpeas praliné, the other with pomegranate ganache.
Assemble together.

Ingredients