Hana Moulded Praline

Created by

  • Pepe IslaSpanish finalist at the World Chocolate Masters 2015, works at Casa Isla
level 3

Recipe components

Used products

Crunchy Sesame Praline

PreparationIngredients
Preparation

Mix together praliné, sesame paste and caramelised sesames.
Melt together chocolate and cocoa butter at 45°C.
Mix together both mixtures and temper at 23°C.
Pour in moulds and leave to crystallise at 4°C for 10 minutes.

Ingredients
  • 104g
    Praliné 50% Amandes Marcona
  • 68g
    sesame paste
  • 50g
    caramelised white sesames
  • 27g
    Alunga™
  • 28g
    Deodorized Cocoa Butter

Yuzu Kochi Pâte de Fruits

PreparationIngredients
Preparation

Mix together Fruit'Purée Yuzu Capfruit, Fruit'Purée Pear Williams Capfruit and a bit of sugar at 40°C.
Incorporate glucose, pectin and the rest of the sugar, and heat up to 72° Brix.
Spread out on a frame between two rulers of 6 or 8 mm, and leave to cool.

Ingredients
  • 232g
    Fruit'Purée Yuzu Capfruit
  • 393g
    Fruit'Purée Pear Williams Capfruit
  • 47g
    sugar
  • 82g
    glucose syrup DE 38
  • 16g
    yellow pectin

Yuzu Kochi Truffle

PreparationIngredients
Preparation

Melt chocolate at 45°C.
Mix Fruit'Purée Yuzu Capfruit, glucose and salt, and heat up to just below 30°C.
Add butter to chocolate and emulsify.
Mix together chocolate mixture and yuzu mixture.
Add yuzu zest and pour into moulds at 30°C.

Ingredients
  • 135g
    Madirofolo
  • 125g
    Alunga™
  • 71g
    Fruit'Purée Yuzu Capfruit
  • 28g
    atomised glucose
  • 0.8g
    salt
  • 29g
    anhydrous butter
  • 8g
    yuzu zest

Textured Soy

PreparationIngredients
Preparation

Mix together glucose and starch.
Heat soy up to 40°C and gradually add previous mixture.
Emulsify with Turmix blender and store. 

Ingredients
  • 30g
    atomised glucose
  • 6g
    starch
  • 63g
    soy

Finishing and assembly:

PreparationIngredients
Preparation

Spray moulds with coloured chocolate and create shells with Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa.
Fill moulds with textured soy, pâte de fruits and truffle, and seal with crunchy sesame praline. 

Ingredients
  • Q.S.
    Alunga™