End of the world

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A bonbon with hazelnut praline made using Alto el sol. The praline is enriched with Chia seeds, feuilletine, roasted buckwheat, dried ground seaweed and gomasio. The addition of a pate de fruit of sea buckthorn berries and oranges to the praline creates a perfect balance.

The black bonbon symbol stands for a planet that has perished, with dried leaves symbolising drought. Only the inside is still smouldering with an orange glow.

  1. PATE DE FRUIT
  2. PRALINE
  3. BLACK COCOA BUTTER

Recipe components

PATE DE FRUIT

Preparation

Part 1

Ingredients
  • 32g
    Sea buckthorn berry purée
  • 14g
    orange puree
  • 42g
    granulated sugar
  • 1g
    yellow pectin
  • 1piece(s)
    Vanilla pod

Combine the ingredients and heat to 100°C.

Simmer thoroughly.
Preparation

Part 2

Ingredients
  • 42g
    granulated sugar
  • 9g
    glucose syrup

Add Part 2 and heat to 105°C.
Preparation

Stir in citric acid.

Ingredients
  • 0.6g
    Citric acid

Allow to cool and purée in a food processor into a homogeneous mass.

PRALINE

Preparation

Melt the chocolate and the cocoa butter and stir into the hazelnut praline and hazelnut paste. Add the kasha, gomasio, dried seaweed, chia seeds and feuilletine.

Ingredients

* Gomasio

Gomasio is a flavour enhancer that has its origins in Japanese cuisine. The name is, indeed, Japanese: ‘Goma’ means sesame seed, while ‘shio’ is the Japanese word for salt. Gomasio is made from ochre-coloured sesame seed that is lightly roasted and then coarsely ground using a mortar and pestle. It is then enriched with salt by 5 - 20%.

BLACK COCOA BUTTER

PreparationIngredients
Preparation

Melt the cocoa butter with the charcoal.

Crystallize and toast at a temperature of 28 - 29°C.

Ingredients
Preparation

Melt the cocoa butter with the colouring agent.

Crystallize and toast at a temperature of 28 - 29°C.

Ingredients