Katrina

Created by

  • Diego LozanoBrazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano
level 3

Recipe components

Used products

Cocoa Croquant

PreparationIngredients
Preparation

Mix all ingredients together and spread onto Silpat sheet.
Bake at 160°C for 15 minutes and break into pieces.

Ingredients
  • 71g
    Cocoa Nibs
  • 3g
    Extra Brute
  • 14g
    egg white
  • 71g
    fine sugar

Salty Caramel

PreparationIngredients
Preparation

Make dark caramel with sugar and glucose.
Add preheated cream and cook to 110°C.
Leave to cool to 45°C, and add butter and sea salt. Mix well.
Apply as praline filling at 26°C.

Ingredients
  • 20g
    glucose
  • 2g
    sea salt
  • 38g
    unsalted butter
  • 88g
    fine sugar
  • 125g
    35% cream

Orange Ganache

PreparationIngredients
Preparation

Boil together cream, Trimoline® and orange zest, and pour over chocolate.
Leave to cool to 45°C. Add butter and Cointreau®, and mix well.
Apply as praline filling at 26°C. 

Ingredients
  • 10g
    invert sugar
  • 1zest
    finely grated orange zest
  • 95g
    Alunga™
  • 22g
    Ocoa™
  • 9g
    unsalted butter
  • 9g
    Cointreau
  • 54g
    35% cream

Grey Cocoa Butter

PreparationIngredients
Preparation

Melt cocoa butter at 45°C.
Mix in colourings and apply at 32°C.
Leave painted mould to crystallise.

Ingredients
  • 100g
    Mycryo™ Cocoa Butter
  • 5g
    white colouring
  • 1g
    dark colouring

Finishing and assembly:

PreparationIngredients
Preparation

Make shells with pre-crystallised Cacao Barry® dark chocolate couverture Fleur de Cao™ 70% cocoa.
Fill with salty caramel, cocoa croquant and orange ganache.
Seal and decorate. 

Ingredients
  • Q.S.
    Fleur de Cao™