Vietnam pearl recipe
18 Mar 2019
Composition
- Moulding
- Praliné coriander
- 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.