Ocean Heart

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level 3

Ocean Heart is the drone of the manta ray that will help regenerate the Coral in the ocean.

I Have picked this Flavor profile because my home of  California offers amazing citrus and pistachios that  grow along the coast of the Pacific Ocean. 

The Chocolate  Madirofolo 65% enhances the citrus flavor from the marmalade that creates a  beautiful balance with traditional roasted flavors of the Praline 70% Pistachios.

Recipe components

Crunchy Pistachio Gianduja

PreparationIngredients
Preparation

Temper Chocolate and Cocoa Butter

Blend in Praline

Fold in the Feuilletine

Pipe in Chocolate shell

Ingredients

Chocolate Pistachio Ganache

PreparationIngredients
Preparation

Combine Cream, Glucose, butter,  and vanilla paste. bring to a boil.

Pour over chocolates and pistachio paste

Burr mix

Pipe at 30°C 

Ingredients
  • 110g
    cream
  • 24g
    glucose
  • 24g
    butter
  • 2g
    vanilla paste
  • 46g
    pistachio paste

Citrus Marmelade

PreparationIngredients
Preparation

Mix all ingredients together in a pot.

Mix cornstarch with some of the lemon puree and add to mix. 

Burr mix

Pipe at 30 °C

 

Ingredients
  • 27g
    sugar
  • 14g
    glucose
  • 90g
    lemon puree
  • 50g
    lemon segment
  • 1piece(s)
    lemon zest
  • 1piece(s)
    Kaffir lime zest
  • 13g
    Cornstarch

Corn Crisp

PreparationIngredients
Preparation

Melt the butter

Add all ingredients to a bowl and whisk while adding melted butter

Spread on silicone mat over sheet pan

Bake at 180°C for 8 minutes.

 

Ingredients
  • 20g
    Corn flour
  • 20g
    sugar
  • 20g
    egg whites
  • 20g
    butter

Assembly and finishing

Spray mold with cocoa butter

Shell with tempered Extra-Bitter Guayaquil 64%

Fill bottom part of the bonbon with the Crunchy Gianduja, reserve 

Fill 1/3 of top part of the bonbon with marmalade , let it set

Fill the rest of the top part of the bonbon with ganache. Reserve.

Once set, close the bonbon.