Vietnam Pearl

1. Moulding
2. Praliné coriander
3. Vietnam granache with ginger

Belcolade Noir Selection Cacao-Trace - QS

• Melt the chocolate and heat up to 45°C. 
• Temper it at 30°C. 
• Mould 6 half-spherical greencoloured moulds and leave to crystallize for 1 hour at 16°C with a relative humidity level lower than 60%.

• Sugar - 30 g 
• Coriander seeds - 15 g 
• Belcolade Praliné Amandes - 350 g 
• Belcolade Pure Prime Pressed Cocoa Butter - 50 g 
• Belcolade Lait Selection Cacao-Trace - 70 g

• Caramelize the sugar and add the coriander seeds. Roast slowly. Pour onto a silicone sheet and leave to cool down. Mix the caramelized coriander in a blender to obtain small pieces. 
• Heat up together the Belcolade Lait Selection Cacao-Trace, the Belcolade Pure Prime Pressed Cocoa Butter and the Belcolade Praliné Amandes to 40°C. Add the mixed coriander and temper everything together at 26°C. 
• Fill 3 halfspherical moulds and leave to crystallize at 16°C for 2 hours with a relative humidity level lower than 60%.

• Cream 35% - 222 g 
• Inverted sugar - 27 g 
• Fresh ginger grated - 10 g 
• Butter - 15 g
• Belcolade Origins Noir Vietnam 73 Cacao-Trace - 175
• Belcolade Lait Selection Cacao-Trace - 60 g 

• Heat up the cream, inverted sugar and ginger to 85°C. Pour onto the chocolates and mix with a spatula to obtain a smooth ganache. 
• When the ganache reaches a temperature of 35°C, add the butter and mix with a hand mixer. Use the ganache at a temperature of 30°C. 
• Fill 3 half-spherical moulds and leave to crystallize at 16°C for 2 hours with a relative humidity level lower than 60%. 
• Glue 2 different filled half-spherical moulds to each other with tempered chocolate. Demould them.