Chocolate With Salt Coconut caramel, Fruits Dragee & Caramelized nuts

Created by

  • Igor ZaritskyiChef
level 3

Chocolate, fruits, nuts, caramel, pistachio praline, herbs.
“I want everything at once” - expectation of modern youth

Recipe components

Used products

Vegan Coconut Caramel

Preparation

Combine the coconut milk, coconut sugar, salt and vanilla seeds in saucepan and bring to boil.
Reduce the heat to medium-low to simmer for around 30 minutes.

Ingredients
  • 105g
    Coconut sugar
  • 380g
    coconut milk
  • 1g
    Vanilla seeds
  • 3g
    sea salt
Preparation

Add cocoa butter, mix well.

Ingredients
  • 15g
    cocoa butter

Leave in the fridge to cool.

Praline Pistachio Madirofolo

PreparationIngredients
Preparation

Heat all ingredients together up to 45°C and mix well.
Temper the mass in parameters of white chocolate Zephyr Cocoa Barry

Ingredients
  • 185g
    Pistachio paste 100% sempre
  • 115g
    Madirofolo
  • 18g
    cocoa butter
  • 18g
    Sesame seeds
  • 25g
    Roasted pistachio in cubes
  • 35g
    Chopped roasted hazelnuts

Caramelized Hazelnuts

PreparationIngredients
Preparation

Water, sugar and vanilla boil to 120°C.
Add nuts, roast to brown colour.
Add cocoa butter, mix well and spread on the silicone mat to separate nuts, cool down.

Ingredients
  • 250g
    whole hazelnuts
  • 75g
    caster sugar
  • 25g
    water
  • 6g
    cocoa butter
  • 0.5g
    Vanilla seeds

Caramelized Almond

PreparationIngredients
Preparation

Water, sugar, vanilla boil to 120°C
Add nuts, roasted to brown colour.
Add cocoa butter, mix well and spread on the silicone mat to separate almonds, cool down.

Ingredients
  • 250g
    almonds
  • 75g
    caster sugar
  • 25g
    water
  • 6g
    cocoa butter
  • 0.5g
    Vanilla seeds

Dragées Pear Thyme

PreparationIngredients
Preparation

Melt chocolate with cocoa butter to 42°C.
Form dragées from freeze-dried pear puree with cover of mix of chocolate and cocoa butter in panning machine.
At the end add powder of freeze-dried pear with thyme leaves and curcuma.

 

Ingredients
  • 80g
    pear puree
  • 375g
    Excellence
  • 40g
    cocoa butter
  • 100g
    pear cubes
  • 3g
    thyme leaves
  • 0.5g
    Curcuma

Dragèes Black Currant Blueberry Basil

PreparationIngredients
Preparation

Melt chocolate with cocoa butter to 42°C
Form dragées of freeze-dried blueberry with cover of mix of chocolate and cocoa butter in panning machine.
In the end add powder of freeze-dried currant with basil leaves and lime zest.

 

Ingredients
  • 80g
    blueberry puree
  • 375g
    Excellence
  • 40g
    cocoa butter
  • 5g
    basil leaves
  • 1g
    lime zest
  • 50g
    Black currants, fresh or frozen

Fragées Forest Fruit Yogurt

PreparationIngredients
Preparation

Melt chocolate with cocoa butter to 42°C, add powder of freeze-dried vegan yogurt.
Form dragées of freeze-dried forest fruit puree with cover of mix of chocolate, cocoa butter and yogurt in panning machine.
At the end add powder of freeze-dried strawberry.

 

Ingredients
  • 80g
    Forest fruit puree
  • 375g
    Excellence
  • 40g
    cocoa butter
  • 25g
    strawberry powder
  • 15g
    vegan yogurt in powder