Forastero

I. COMPOSITION

• Roasted almond base
• Caramelized apple passion
• Dark caramel mousse
• Dark chocolate shell
• Chocolate glaze

II. ROASTED ALMOND BASE

• 140 g Temptation 64 Belgian dark couverture chocolate
• 30 g Rapseed oil
• 80 g Rice poppers
• 100 g Roughly crushed almonds
• 40 g Crispy Crunchies
• 1.5 g Fleur de sel

PROCESS

15g/mold.

1. Melt the chocolate at 45°C, add the oil and mix well.
2. Fold in the rest of the ingredients and mold 15 gr per silicone into the shape of a disc of diameter 4cm and 1 cm high.
3. Let it set at 16-18°C.

III. CARAMELIZED APPLE PASSION

• 100 g Sugar
• 150 g Natural apple juice
• 70 g Fresh passion fruits
• 140 g Fresh apples
• 10 g Corn starch

PROCESS

40 g/ mold.

1. Caramelize the sugar and stop cooking by adding the apple juice.
2. Add the freshly cut apple in cubes, the passion fruit pulp and the corn starch, then bring to boil.
3. Once it is boiling and is becoming thicker, stop and use a silicone mold to shape it (Silikomart Babà REF. SF020) then freeze it.

IV. DARK CARAMEL MOUSSE

• 35 g Sugar
• 105 g Full fat milk
• 1.2 g Fleur de sel
• 10 g Gelatin mass (1/5)
• 163 g Temptation 64 Belgian dark couverture chocolate
• 350 g 35% whipped cream

PROCESS

1. Caramelize the sugar, let it cool down and crush it in powder.
2. Heat the milk with the caramel powder to 80°C, add the gelatin mass and pour on the chocolate into a sifter, then make a ganache.
3. At 35°C, fold in the 35% whipped cream.

V. DARK CHOCOLATE SHELL

• 500 g Essential 54 Belgian dark couverture chocolate
• 300 g Deodorized Cocoa butter

PROCESS

1. Melt the cocoa butter at 50°C, pour over the chocolate and mix well.
2. Use at 35°C.

VI. CHOCOLATE GLAZE

• 140 g UHT whipping cream 35%
• 40 g Sugar
• 410 g Glucose
• 150 g Gelatin Mass (1/5)
• 145 g Essential 54 Belgian dark couverture chocolate
• 700 g Silver Mirror glaze
• 6 g Purple coloring

PROCESS

1. Boil the cream, sugar and glucose, add the gelatin to melt it and pour over the chocolate, mix and add the mirror glaze at the end with the coloring.
2. Blend using the hand mixer to get it smooth.
3. Use at 35/38°C.

VII. ASSEMBLING

• Fill the mold ( Silikomart ref: Bloom 120) with the dark caramel mousse by covering correctly the side shape, then push inside the frozen caramelized apple passion till there is 5 mm extra space on the top, then close with mousse and freeze.
• Unmold, dip in the chocolate shell, let it set and dip in the glaze before the condensation comes out on the surface of the shell.
• Dispose on the roasted almond base.
• Decorate with black CHOCODECOR to do the stem and White CHOCODECOR to do the blossom flower.