ALMOND
CUMIN

Complexity level  

LCCORI

Steps

1 Salty*** Almond
Ingredients
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 25 g
  • PatisFrance Praliné Amandes Doux 59 300 g
  • Sea Salt 2 g
  • 60 g
  • 70 g
  • Feuilletine or Crushed Amaretti Cookies 45 g
Preparation

Melt the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace until it reaches 40°C. Mix with the PatisFrance Praliné Amande Doux 59. Add tempered Belcolade Selection Noir Cacao-Trace and the tempered Belcolade Selection Lait Cacao-Trace. Add the crushed amaretti cookies and mix well with a spatula. Put some tempered Belcolade Selection Lait Cacao-Trace on baking paper and put a 3-mm high frame on top. Pour the filling into the frame and divide using a spatula. Put the filled frame into a fridge for 5 minutes until set. Take it out of the fridge on leave to rest at room temperature.

2 Cumin Ganache
Ingredients
  • Cream 265 g
  • Cumin Seeds 15 g
  • Sorbitol 10 g
  • Inverted Sugar 35 g
  • 340 g
  • 85 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 25 g
  • Butter 82% Fat 40 g
Preparation

Boil the cream and the cumin seeds. Leave to infuse for 10 minutes. Sieve out the cumin seeds and heat again until it reaches 85°C and add the sorbitol and the inverted sugar. Pour this onto the Belcolade Origins Lait Costa Rica 38 and the Belcolade Origins Noir Costa Rica 64 and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace. Mix the ganache and add the butter at 35°C. Mix again with an immersion blender.

Pour this ganache on top of the salty almond praline in a frame 6 mm high so that it reaches 9 mm in total. Leave to crystalize for 24 hours at 16°C with a humidity level below 60%.

Cut with a guitar cutter into the desired size and enrobe with tempered Belcolade Selection Lait Cacao-Trace chocolate. Decorate with some cumin seeds before putting an acetate sheet on top. 

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