Complexity level  

CT F-65

Clove Mandarine


1 Clove Praliné
  • Sugar 260 g
  • PatisFrance Noisettes Blanchies Entières 270 g
  • Water 60 g
  • Cloves 4 g

Mix the sugar and water in a pan and heat to 118°C. Add the hazelnuts away from the heat and mix to a sandy consistency. Bring back over the heat and caramelize the mixture, stirring continuously with a spatula.

When the cooking is finished, add the cloves mix, and pour onto a silicone sheet. After cooling, grind the whole with a robot cutter until quite a fine paste is formed without having to heat it too much. 

Keep in a dry place at 18°C.

2 Framed Praliné
  • Clove Praliné 500 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 40 g
  • Mix all the ingredients and temper the whole at 24°C.
  • Pour in a 37 x 27 cm frame for 6 mm pre-coated with Belcolade Selection Noir Intense Cacao-Trace chocolate.
  • Leave the praliné to crystallize before adding the ganache on top.
3 Vietnam Ganache with Mandarin Zest
  • Sugar 120 g
  • Cream 35% 375 g
  • Mandarin Zest 2 p.
  • Invert Sugar 60 g
  • Sorbitol 45 g
  • Cointreau 15 g
  • Butter 60 g
  • Dry caramelize the sugar. Add the pre-heated cream and infuse the grated mandarin zest.
  • Add the sorbitol and invert sugar.
  • Reheat the whole mixture to 85°C and pour through a strainer onto the Belcolade Origins Noir Vietnam 73% Cacao-Trace chocolate.
  • Mix until well blended and then add the butter and the Cointreau when the ganache is around 33-38°C.
  • Then pour the ganache at 32°C onto the crystallized pink pepper praline, 6 mm thick.
  • Leave to crystallize for 24 hours in a room at 16-18°C and an average humidity rate of below 60%.
  • Cut squares with a guitar. Coat with tempered Belcolade Selection Noir Intense Cacao-Trace.
  • Leave to crystallize and store at 18°C and an average humidity below 60%.

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