TOPIC OF YOUR CHOICE:
I worked with buckwheat for my chocolate bonbon. because this product is at the centre of farming history in Brittany.
FLAVOURS IN YOUR CREATION:
dark chocolate shell
milky ganache infused with sobacha (buckwheat tea)
crispy buckwheat nougatine
INSPIRATION BEHIND YOUR CREATION:
For this creation I sought inspiration in typical flavours from my region, Brittany, which is a mainly agricultural region. As a farmer’s son, I grew up surrounded with buckwheat fields that my dad grew. I decided to honour buckwheat in my creation by working it in different textures. The shape of the bonbon reminds of a water drop touching a pebble, as we have in our rivers.
Infuse cream and Sobacha. Filter.
Heat up Glucose, add Cassonade and butter.
Mix the praliné with Elysée 36% chocolate, pipe at 28°C.
Assembly and finishing
In the top shell , pipe Sobacha Ganache.