Patte d'ours

Created by

  • Michaël CotardCanadian finalist at the World Chocolate Masters 2015, works at Cotard Chocolatier
level 3

Recipe components

Used products

Ganache Alto El Sol

PreparationIngredients
Preparation

1. Boil the cream with the glucose.
2. Pour on the chocolate and emulsify.

Ingredients
  • 75g
    35% cream
  • 25g
    glucose
  • 88g
    Alto El Sol

Lemon jelly

PreparationIngredients
Preparation

1. Cook the purée and the glucose to a boil.
2. Add the sugar and the pectine.
3. Cook to 106°C.

Ingredients
  • 40g
    lemon concentrate puree
  • 5g
    glucose
  • 34g
    sugar
  • 1g
    pectin

Praliné noisette

PreparationIngredients
Preparation

1. Melt the cocoa butter.
2. Pour on the milk chocolate and mix.
3. Pour on the praliné noisette and mix.    

Ingredients
  • 20g
    Mycryo™ Cocoa Butter
  • 30g
    Alunga™
  • 100g
    Praline 50% Noisettes

Assembly

PreparationIngredients
Preparation

1. Mold the praline shell with Ocoa™ dark chocolate couverture.
2. Pipe the ganache in the chocolate shells.
3. Pipe the lemon jelly over the ganache.
4. Pipe in the praliné noisettes.
5. Close with a thin layer of chocolate.             

Ingredients
  • Q.S.g
    Ocoa™