Alpine Kiss

Created by

  • Geraldine Müller-MarasSwiss finalist at the World Chocolate Masters 2015, works at Maison Cailler
level 3

Recipe components

Used products

Hay Flower Ganache

PreparationIngredients
Preparation

Mix together barley, cream and milk, and bring to a boil.
Add hay flower mixture, leave to simmer for 20 minutes and leave to infuse for 30 minutes.
Strain hay flower infusion, heat up again and leave to infuse with melilot for 4 minutes.
Strain 160 g melilot infusion and homogenise with chocolates.
Add glucose and Trimoline®.
Create chocolate shells with tempered Cacao Barry®dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa.
Leave ganache to cool to 32°C and fill chocolate shells.

Ingredients
  • 40g
    hay flower mixture
  • 8g
    roasted barley
  • 500g
    cream
  • 100g
    milk
  • 2g
    dried melilot
  • 200g
    hay infusion
  • 70g
    Lactée Supérieure
  • 90g
    Excellence
  • 10g
    glucose
  • 5g
    invert sugar
  • Q.S.
    Extra-Bitter Guayaquil

Abriconilla

PreparationIngredients
Preparation

Mix together and heat Fruit'Elite "Seasonal Flavours" Apriconilla Fleur de sel puree Capfruit, Fruit'Purée Calamansi Capfruit and glucose.
Add sugar and pectin, and heat up to 90°C.
Mix in citric acid, apricot essence and melilot, and leave to infuse for 4 minutes.
Strain, leave to cool and pour into chocolate shells.
Keep some apriconilla aside for decorating.

Ingredients
  • 200g
    Fruit'Elite "Seasonal Flavours" Apriconilla Fleur de sel puree Capfruit
  • 10g
    Fruit'Purée Calamansi Capfruit
  • 30g
    glucose
  • 40g
    sugar
  • 3g
    pectin
  • 0.6g
    citric acid solution
  • 0.06 (9 drops)g
    apricot juice
  • 1g
    dried melilot

Bricelets

PreparationIngredients
Preparation

Mix together all dry ingredients.
Make well, and incorporate cream, butter, white wine and Kirsch. Mix into smooth dough.
Bake bricelets with traditional bricelet iron and use them for the crunchy chocolate base.

Ingredients
  • 125g
    flour
  • 125g
    cream
  • 16g
    butter melted at 35°C
  • 100g
    icing sugar
  • 70g
    white wine
  • 10g
    Kirsch
  • 1pinch
    vanilla

Crunchy Chocolate Base

PreparationIngredients
Preparation

Mix bricelet wafer pieces with tempered chocolate and close chocolate shells.
Leave to cool, unmould and serve at room temperature. Indulge yourself in delicious Swiss Alpine Kiss pralines.

Ingredients
  • 40g
    bricelets
  • 150g
    Extra-Bitter Guayaquil