Skull Crypt
Recipe by François Galtier
I. COMPOSITION
- White Spray
- Chocolate Shell
- Black Sesame Ginger Praline
- Decoration
II. WHITE SPRAY
Cocoa Butter VELICHE 150 g
Obsession 30 White VELICHE 150 g
Calcium Carbonate SQ
PROCESS:
Melt cocoa butter and blend with chocolate and calcium. Spray at 29°C into skull molds CW1666 and let crystalize.
III. CHOCOLATE SHELL
Temptation Dark 64 VELICHE 3000 g
PROCESS:
Mold a thin layer of tempered chocolate on top of white spray into the skull molds. Clear up the borders to be able to connect the molds together.
IV. BLACK SESAME GINGER PRALINE
Cocoa Butter VELICHE 50 g
Intense 35 Milk VELICHE 200 g
Black Sesame Pure Paste 100% 100 g
Hazelnut Praline 65% VELICHE 500 g
Ginger Powder 2 g
Black Sesame Seeds 50 g
Crispy Crunchies VELICHE 100 g
PROCESS:
Melt cocoa butter with chocolate and mix with praline, pure paste and ginger. Add at the end all crispy elements and use between at maximum 25°C.
V. DECORATION
PROCESS:
Use with a small brush to give more texture on white color.
VI. MONTAGE
Fill up the skull chocolate shells, scrape to be very flat and stick 2 molds together to make the full skull. Let crystalize and unmold, then brush the surface with a little of black color to give life and texture to the skull.
