Pyrite

Created by

  • Dan ForgeyUSA finalist at World Chocolate Masters 2015, works at Norman Love Confections
level 3

Recipe components

Used products

Orange Jam

PreparationIngredients
Preparation

Mix and heat Fruit'Purée Concentrated orange Capfruit, sugar, glucose, orange zest, baking soda and vanilla.
Whisk in sugar and pectin. Cook to 103°C.
Add salt and strain.

Ingredients
  • 50g
    water
  • 450g
    Fruit'Purée Concentrated orange Capfruit
  • 93g
    sugar
  • 67g
    glucose
  • 1bean(s)
    vanilla bean
  • 1zest
    orange zest
  • 1spoon(s)
    baking soda
  • 6g
    sugar
  • 6g
    NH pectin
  • 1g
    salt

Coffee Ganache

PreparationIngredients
Preparation

Heat coffee beans and crush.
Add to warmed cream and water. Steep for 5 min and strain.
Scale 190 g of coffee-infused cream, add butter and heat.
Temper in eggs and sugar, and cook to 80°C.
Strain over chocolate and trimoline. Mix smoothly together.

Ingredients
  • 100g
    coffee beans
  • 150g
    water
  • 150g
    cream
  • 50g
    butter
  • 50g
    glucose
  • 25g
    invert sugar
  • 275g
    Venezuela
  • 75g
    whole egg(s)

Almond Praline

PreparationIngredients
Preparation

Mix water and sugar, and cook to 118°C.
Add vanilla and warmed almonds. Caramelise.
Spread out to cool and grind to paste with salt.

Ingredients
  • 400g
    sugar
  • 100g
    water
  • 1bean(s)
    vanilla bean
  • 2g
    salt
  • 600g
    blanched almond (whole)

Almond Nougatine

PreparationIngredients
Preparation

Carmalise sugar and glucose.
Add sliced almonds and stir in butter.
Roll out until thin.

Ingredients
  • 200g
    sugar
  • 20g
    glucose
  • 130g
    flaked almonds
  • 1spoon(s)
    butter