Magic Pomegranate

Created by

  • Serdar ÇakırTurkish finalist at the World Chocolate Masters 2015, works at Hilton Bosphorus Hotel, Istanbul
level 3

Recipe components

Used products

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
  • 250g
    icing sugar
  • 250g
    roasted chickpeas
  • 300g
    Lactée Barry
  • 40g
    Deodorized Cocoa Butter
  • 32g
    butter

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
  • Q.S.
    pomegranate juice
  • 60g
    sugar
  • 70g
    invert sugar
  • 40g
    glucose
  • 70g
    sorbitol
  • 260g
    Extra-Bitter Guayaquil
  • 300g
    Ambre Java™
  • 70g
    Mycryo™ Cocoa Butter
  • 70g
    butter

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
  • Q.S.
    Extra-Bitter Guayaquil