Black currant Bio Botanica Sunflower
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
- Level:
-
Difficult
Dark natural colorant
Ingredients: Dark natural colorant
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100 gcocoa butter
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100 gChocolate Or Noir Bio Botanica 75.3%
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6 gDark cocoa powder
Preparation: Dark natural colorant
Chocolate melt with cocoa butter
Add cocoa powder, blend
Crystallize
Yellow natural colorant
Ingredients: Yellow natural colorant
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77 gcocoa butter
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3 gTumeric powder
Preparation: Yellow natural colorant
Chocolate melt with cocoa butter
Add turmeric, blend
Crystallize
White natural colorant
Ingredients: White natural colorant
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77 gcocoa butter
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1 gWhite natural colorant
Preparation: White natural colorant
Chocolate melt with cocoa butter
Add white natural colorant, blend
Crystallize
Black currant caramel ganache
Ingredients: Black currant caramel ganache
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185 gPuree Black Currant
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38 gOrganic cane sugar
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24 ganhydrous butter
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18 gcocoa butter
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0.45 gFleur de salt
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0.35 gVanilla seeds
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24 gCreme de Cassis de Dijon
Preparation: Black currant caramel ganache
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
Sun flower praline
Ingredients: Sun flower praline
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25 gRoasted sunflower seeds
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55 gMilk Chocolate Papuasia 35%
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45 gSunflower paste
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12 gcocoa butter
Preparation: Sun flower praline
Melt chocolate with cocoa butter and sunflower paste
Add paillete feuilletine and chopped sunflower seeds
Crystallize
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
