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
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%.