Black currant Bio Botanica Sunflower

Created by

  • Igor ZaritskyiPOLISH CHOCOLATE MASTER
level 1

A combination of favorite tastes from childhood which I have to pass on to the future generation, after all it is a source of vitamins and other nutrients for good feeling and tone.

 

Black currant, roasted sunflower seeds, Or Noir chocolate

  1. Dark natural colorant
  2. Yellow natural colorant
  3. White natural colorant
  4. Black currant caramel ganache
  5. Sun flower praline
  6. Assembly and finishing

Recipe components

Dark natural colorant

PreparationIngredients
Preparation

Chocolate melt with cocoa butter
Add cocoa powder, blend
Crystallize

Ingredients
  • 100g
    cocoa butter
  • 100g
    Chocolate Or Noir Bio Botanica 75.3%
  • 6g
    Dark cocoa powder

Yellow natural colorant

PreparationIngredients
Preparation

Chocolate melt with cocoa butter
Add turmeric, blend
Crystallize

Ingredients

White natural colorant

PreparationIngredients
Preparation

Chocolate melt with cocoa butter
Add white natural colorant, blend
Crystallize

Ingredients

Black currant caramel ganache

PreparationIngredients
Preparation

Blackcurrant puree boil with vanilla and salt.
Caramelize sugar, add puree
Leave to cool to 70oC
Pour into chocolate and emulsify
Add liqueur

Add anhydrous butter at 35oC
Add cocoa butter at 33 oC

Ingredients
  • 185g
    Puree Black Currant
  • 38g
    Organic cane sugar
  • 24g
    anhydrous butter
  • 18g
    cocoa butter
  • 0.45g
    Fleur de salt
  • 0.35g
    Vanilla seeds
  • 24g
    Creme de Cassis de Dijon

Sun flower praline

PreparationIngredients
Preparation

Melt chocolate with cocoa butter and sunflower paste
Add paillete feuilletine and chopped sunflower seeds
Crystallize

Ingredients

Assembly and finishing

Paint the mold black, then yellow, and then white
Create a chocolate shell
Fill with ganache
Fill with praline at the top of ganache
Close with Or Noir chocolate
Leave to crystallize