Salmon

Created by

  • Chia Feng TsaiTaiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C
level 3

Recipe components

Used products

Hazelnut Pistachio Praline

PreparationIngredients
Preparation

Melt together chocolate and cocoa butter.
Mix in pistachio paste, hazelnut paste, sea salt and pistachio chips.
Leave to cool down to 24-25°C and mix in the pailleté feuilletine.

Ingredients
  • 90g
    pistachios with sea salt
  • 32g
    caramel hazelnut paste
  • 9g
    pistachio chips
  • 40g
    Alunga™
  • 10g
    Mycryo™ Cocoa Butter
  • 24g
    Pailleté Feuilletine™
  • 2g
    sea salt

Nutmeg Ganache

PreparationIngredients
Preparation

Boil together cream, 1.8 g of nutmeg powder and glucose syrup.
Pour over chocolates.
Add butter and 2 g of nutmeg, and mix with hand blender until smooth.

Ingredients
  • 3g
    ground nutmeg
  • 72g
    Saint-Domingue
  • 120g
    Alunga™
  • 36g
    softened unsalted butter
  • 12g
    glucose syrup
  • 150g
    35% cream