Mushrooms

Composition

This application is made using 2 recipes:

  1. Sweet almond and vanilla praline
  2. Gianduja moka

Sweet almond and vanilla praline

PatisFrance Praliné Amande Doux 500 g
Belcolade Blanc Selection X605/J or G 100 g
Belcolade PPP Cocoa Butter 40 g
Vanilla pod 1

Preparation

Split the vanilla pod in two and scrape out the seeds; mix them with the melted cocoa butter and the melted white chocolate.
Then add the sweet almond praline and heat the whole mixture to a temperature of 24°C.
Now take the selected quality crystallized white chocolate 3 to 4 cm egg-shape moulds (made using the 1673 Chocolate World mould) and fill them with the praline. Then store at a temperature of 17° C.
Once the praline has crystallized, seal the moulds with some quality white chocolate and assemble them two by two to obtain a rounded form.
Store at a temperature of 17°C before continuing further.

Gianduja Moka

PatisFrance Gianduja 300 gr
Freeze-dried coffee 20 gr
For Moulding:
Belcolade Noir Selection C501/J or
Belcolade Lait Selection O3X5/J or G

Preparation

Soften the Gianduja to a creamy consistency in a micro-wave.
Add the freeze-dried coffee and mix in well.
Then take the selected quality crystallized milk or dark chocolate hemispherical moulds 3 cm in diameter and fill them with the Gianduja.
Now insert the sweet almond and vanilla filled white chocolate egg-shapes in the middle of the hemispheres to form a small mushroom shape.
Leave the mushroom shapes to crystallize at a temperature of 17°C before turning out.
Store at a temperature of 18°C in air-tight containers.