Magic Potion

Recipe by
François Galtier

I. COMPOSITION

  • Crunchy Base
  • Exotic and Praliné Sauce
  • Exotic Mousse
  • Chocolate Shell
  • Yellow Glaze

 

II. CRUNCHY BASE

 

PROCESS

  1. Melt the cocoa butter at 45°C, add the praliné, then mix and add the rest of the ingredients.
  2. Pour 10 g per truffle silicon mold ø6 cm.

 

III. EXOTIC AND PRALINE SAUCE

 

PROCESS

  1. Add cold fruits purees gradually to the praliné by creating an emulsion.
  2. Pour 30 g per insert truffle silicon mold ø4 cm.

 

IV. EXOTIC MOUSSE

 

PROCESS

  1. Heat the fruit purees with the gelatin mass and mix with white chocolate to make a ganache.
  2. At 36°C incorporate the whipped cream delicately.

 

V. CHOCOLATE SHELL

 

PROCESS

  1. Melt the chocolate and cocoa butter, add the coloring and mix.
  2. Use at 35°C.

 

VI. YELLOW GLAZE

  • 100 g Fresh cream 35% fat
  • 70 g Sugar
  • 410 g Glucose syrup
  • 180 g Gelatin mass (1/5)
  • 225 g Obsession 30 Belgian white chocolate
  • 700 g Mirror glaze neutral
  • SQ Yellow chocolate coloring

 

PROCESS

  1. Heat the cream with sugar and glucose, then pour on the gelatin to melt it.
  2. Add chocolate, mix well to melt all the chocolate drops and add the mirror glaze and coloring at the end.
  3. Blend the glaze and use at 35/40°C.

 

VII. MONTAGE

  • Pour the crunchy base into the truffle silicon mold ø6 cm and let it settle.
  • Pipe the mousse on top and push the frozen insert of exotic praliné sauce inside.
  • The final assembling should be at ½ cm from the top. Freeze it.
  • Unmold, for the foot stick 3 little cones deep in the chocolate coating at 35°C.
  • Decorate with a ring of black modeling chocolate ø5 cm to fix on the top, then 2 skulls molded into silicon mold with black modeling chocolate and 2 small rings ø1 cm.
  • Brush a bit of silver powder on all black elements.
  • Finish the decoration with yellow glaze and create a bubble in the glaze.

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