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December Recipe's of the Month
 
 

This Months recipes are supplied by our "Featured Supplier" Cacao-Barry.


Andes Chocolate(Onion & Curry Chocolate)
Creator: Paco Torreblanca, Best European pastry Chef


 


Ingredients:

500 g Strawberry purée
39 gr. cocoa butter
47 gr. milk coating
25 gr. paillete
75 gr. fried dehydrated onion
1 gr. curry powder
1 gr. oak smoked salt


Andes Chocolate

 


Preparation:

Dry the onion in the oven. Mix the marzipan, butter and coating. Add the onion and the paillete and place in marcos measuring 33'5 x 33'5cm x 0'6cm high. Before starting to crystallize, sprinkle the salt and sieve the curry powder.

N.B.: use the curry powder and salt according to taste

Recipe for 350 chocolates +- approx.1centimetre wide x 4 centimetres long
Dip in Alto el Sol dark coating
Decorate by crushing with smooth plastic


 

Cocoa Truffles
Creator: Philippe Bertrand & Philippe Marand - Meulan chocolate Academy
 


Ingredients:

450 g dark origin couverture Saint-Domingue
200 g liquid 35 % fat cream
75 g fresh butter
85 g invert sugar
75 g whole milk
20 g liquid glucose

 


Cocoa Truffles

 

Preparation:

Boil the fat cream, butter, sugar, milk and liquid glucose then cool to 85°C.

Pour onto the Saint-Domingue mix the ganache well. Pipe about 135 truffles when the ganache is perfect, allow the truffles to cool for 12 hours.

Enrobe the truffles in a tempered dark origin couverture Saint-Domingue, roll them in cocoa powder Extra Brute.




 


Tahitian Vanilla Praline.
Creator: Hugues Pouget, Champion de France de dessert 2003

 


Ingredients:

400 g dark origin couverture chocolate Tanzanie
100 g milk origin couverture chocolate Ghana
100 g butter
690 g pouring cream
100 g milk
5 g Tahitian Vanilla pods
4 g Natural Vanilla extract


Tahitian Vanilla Praline.

 

 


Preparation:

Bring to the boil the cream, milk, vanilla pods and vanilla extract, leave to infuse 30 min.

Pour the mixture onto the origin couverture chocolate Tanzanie and mix. When the chocolate reaches 30°C, add the butter, mixing well.

Pour the mixture into the frame and let it set. Cut the ganache, cover ganache with 100 g milk origin couverture chocolate Ghana.



 


Strawberry Coconut Praline
Creator: Hugues Pouget, Champion de France de dessert 2003

 


Ingrédients:
Strawberry pâte de fruit
500 g Strawberry purée
6 g pectin
80 g sugar
500 g sugar
300 g glucose
7 g tartaric acid

Coconut ganache
5 g pectin
100 g sugar
500 g coconut purée





Strawberry Coconut Praline

 

 


Preparation:
Strawberry pâte de fruit.
Mix the Strawberry Puree with the pectin and sugar, bring the mixture to the boil and add the sugar and glucose. Cook until 102°C and add the tartaric acid. Pour the mixture onto a sheet tray and let it cool. Take the mass and mix in the electric mixer to soften. Place the mixture in a piping bag and pipe 1/2 the chocolate shells.

Coconut ganache.
Mix the pectin and some of the sugar together, add the coconut purée, bring the mixture to the boil, add the rest of the sugar and cook to 103°C. Let it cool to 90°C, pour over the chocolates and mix well. Place the mixture in a piping bag and pipe into chocolate shells over the strawberry pâte de fruit.

Use Excellence chocolate for the chocolate shells.

 

 

Huaco Chocolates
Creator: Paco Torreblanca, Best European Pastry Chef


 


Ingrédients:
310 g cream
60 g invert sugar or glucose
350 g dark couverture Alto El Sol Peru
50 g extra virgin olive oil (Arbequina variety)
0.5 g Maldon salt
10 g alcohol (grappa)



Huaco Chocolates

 


Preparation:

Heat the cream and sugar at 85°C , pour on the couverture Alto El Sol Peru. When the temperature reaches 38°C, add the olive oil. Finish by adding the salt and grappa. Spread on tray measuring 335 x 335 x 80  mm high at 32°C, dip in dark couverture Alto El Sol Peru.

 


Bonbon Praline Halzenut
Creator: Philippe Bertrand & Philippe Marand - Meulan chocolate Academy

 


Ingredients:


85 g Mycryo® cocoa butter
440 g Praline Hazelnut Piemont Lenôtre
110 g hazelnut paste Favorites Hazelnuts
6 g powdered cinnamon 
caramelised hazelnut


Bonbon Praline Halzenut

 


Preparation:

Overcrystallise the  cocoa butter into a paste by heating and blending it with a paddle attachment. Smooth out and melt the paste by heating it to 31°C, mix into the Praline Hazelnut Piemont Lenôtre, the hazelnut paste and the powdered cinnamon.

Garnish the shells with one caramelised hazelnut placed in the middle, leave to crystallise for 12 hours at 17°C, seal.


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