Whale
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.
- Level:
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Difficult
- Makes:
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30 pieces
Caramel and citrus ganache
Ingredients: Caramel and citrus ganache
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1.8 ozbrown sugar
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3.2 oz40% cream
Preparation: Caramel and citrus ganache
Caramelise, stop cooking by adding the cream.
Ingredients: Caramel and citrus ganache
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1.8 ozCHD-Q65MADINOP
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0.4 ozcocoa butter
Preparation: Caramel and citrus ganache
Add
Ingredients: Caramel and citrus ganache
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1.1 ozconcentrated orange puree
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0.1 ozyuyu juice
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15.4 grKaffir lime zest
Preparation: Caramel and citrus ganache
Emulsify with
Speculoos ganache
Ingredients: Speculoos ganache
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4.2 oz40% cream
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0.1 ozspeculoos
Preparation: Speculoos ganache
Heat
Ingredients: Speculoos ganache
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6.3 ozTRS-GHANA01
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1.1 ozCHD-Q65MADINOP
Preparation: Speculoos ganache
Add
Ingredients: Speculoos ganache
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0.4 ozCointreau 60%
Preparation: Speculoos ganache
Emilsufy with
Crispy base [Superfood]
Ingredients: Crispy base [Superfood]
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2.1 ozPNP
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1.1 ozchia seeds
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3.2 ozpuffed brown rice
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3.2 ozCHD-Q65MADINOP
Preparation: Crispy base [Superfood]
Mix toguether all the ingredients and roll out to 5 mm thick.
Add 5% of cocoa butter to the dark chocolate [Madirofolo 65%].
