Pyrite

Created by

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

level 1

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Recipe components

Orange Jam

Preparation	Ingredients
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 1beans(s) vanilla bean 1zest orange zest 1spoon(s) baking soda 6g sugar 6g NH pectin 1g salt

Coffee Ganache

Preparation	Ingredients
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 Chocolate Dark Couverture - Venezuela 72% - pistols - 2.5kg bag 75g whole egg(s)

Almond Praline

Preparation	Ingredients
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 1beans(s) vanilla bean 2g salt 600g blanched almond (whole)

Almond Nougatine

Preparation	Ingredients
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