Whale

level 1

The flavours reveal spicy notes of kaffir lime, together with a caramel ganache, all combined with the unique aroma of spicy speculoos.
As the main ingredient, I used MADIROFOLO dark chocolate, which combines perfectly with the citrus fruits. Superfoods are used for the crispy base.
My creation is focused on a healthy, functional bonbon.
The addition of sea salt “sel de Guerande”, a blessing from the sea, creates a flavour contrast with the sweetness of the chocolate. The bonbon is an exploration of tastes.

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Recipe components

Caramel and citrus ganache

Preparation	Ingredients
Preparation Caramelise, stop cooking by adding the cream.	Ingredients 50g brown sugar 90g 40% cream
Preparation Add	Ingredients 50g Chocolate Milk Couverture - Ghana 40% - pistols - 2.5kg bag 50g Plantation Dark Couverture - Madirofolo 65% - pistols - 1kg bag 10g cocoa butter
Preparation Emulsify with	Ingredients 30g concentrated orange puree 3g yuyu juice 1g Kaffir lime zest

Speculoos ganache

Preparation	Ingredients
Preparation Heat	Ingredients 120g 40% cream 3g speculoos
Preparation Add	Ingredients 180g TRS-GHANA01 30g Plantation Dark Couverture - Madirofolo 65% - pistols - 1kg bag 20g Cocoa Products Cocoa - Cocoa Butter - 4kg Callets
Preparation Emilsufy with	Ingredients 12g Cointreau 60%

Crispy base [Superfood]

Preparation Mix toguether all the ingredients and roll out to 5 mm thick.	Ingredients 60g PNP 30g chia seeds 90g puffed brown rice 90g Plantation Dark Couverture - Madirofolo 65% - pistols - 1kg bag
Add 5% of cocoa butter to the dark chocolate [Madirofolo 65%].