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Selection Ganache Colouring

ITALO
SENSE

Complexity level  

CT X516

Composition

  • Molding
  • Salty Lemon Confit
  • Pesto Ganache
  1. Belcolade
  2. Recipes
  3. Italo Sense
Italo Sense

Steps

1 Molding
Ingredients
Preparation
  • Melt the Belcolade Selection Blanc Intense Cacao-Trace chocolate to 45°C and temper it at 28.2°C. Fill the molds to make filled-chocolates and leave them to crystalize.
2 Salty Lemon Comfit
Ingredients
  • Lemon Zest 30 g
  • Lemon Juice 75 g
  • Water 50 g
  • Maltodextrine 50 g
  • Glucose 200 g
  • Citric Acid 0,5 g
  • Himalayan Salt 2 g
Preparation
  • Wash the lemon and get the zest with a micro-plane. Mix all the ingredients together and boil to 104 °C. Pour into a bowl and cover with cling film. 
  • Leave to cool down and use at ambient temperature. Fill the shell one-third full with the comfit.
3 Pesto Ganache
Ingredients
  • Cream 35% 245 g
  • Sorbitol Crystals 30 g
  • Invert Sugar 25 g
  • Glucose 30 g
  • Butter 45 g
  • Fresh Pesto 100 g
Preparation
  • Boil the fresh cream with the glucose and sorbitol. Add the inverted sugar. Pour on the Belcolade Selection Blanc Intense Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace. 
  • Mix the preparation by using an immersion blender to obtain a homogeneous and smooth filling.
  • When the ganache cools to 35°C, add the cold butter and the pesto to finish the blend.
  • Let the ganache get to a temperature of 28°C and then fill your pre-made chocolate shell/mold. Leave to crystalize for 12h at 16°C with relative humidity below 60%. Close with tempered chocolate and demold after setting. 

Created by Michel Eyckerman

An exploration of contrast - this praline pairs zesty lemon confit with aromatic pesto, wrapped in the Belcolade Selection Blanc Intense Cacao-Trace chocolate. Salty and fresh, it's a daring creation that celebrates the art of inventive flavor pairing.

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