SOLARIS
5 SPICE
CT PBM46
CT PBM46
Heat the plant-based cream, glucose, sorbitol, orange zest, and bitter orange fruit puree at 85°C. Pour the heated composition directly onto the Belcolade Selection M. Plant-Based Cacao-Trace, the PatisFrance Praliné Hazelnut 50%, the Belcolade Selection Ebony, and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace and mix well. Mix an emulsion between 35°C and 38°C with an immersion blender. Put the ganache at 30°C in a piping bag and fill pre-molded plant-based chocolate shells. Leave to crystallize for at least 12 hours at a temperature of 16-18°C and an average humidity below 60%.
Dry caramelize the sugar and add the 5 spice mix. Leave to cool down and mix into a powder. First heat the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and cocoa butter at 45°C. Then add the praliné (20-22°C), the Pralirex and the 5 spice mix caramel powder and temper the mixture at 26°C. Pipe the praliné filling on top of the ganache. Leave to crystallize in a fridge at 5°C for 5 to 10 minutes. Once crystallized, seal the molds with tempered Belcolade Selection M. Plant-Based Cacao-Trace chocolate. Demold after crystallization. Store the finished product at 16°C.
