Vietnam Pearl

Vietnam pearl recipe

18 Mar 2019

Real Chocolate
Recipes
Belcolade
Chocolate

Composition

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

1. Moulding

Ingredients

Belcolade Noir Selection Cacao-Trace - QS

Working method

  • 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%.

2. Praliné Coriander

Ingredients

  • 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

Working method

  • 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%.

3. Vietnam granache with ginger

Ingredients

  • 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 

Working method

  • 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.

Serving

Mix 4 hot chocolate balls with 250 ml of hot milk. Serve.