Composition
I. Chocolate Shell
II. Crispy Base
III. Spicy Ganache
IV. Spicy Shortbread
I. Chocolate Shell
Process:
Temper the chocolate correctly to create a thin shell of chocolate for the mold. Scrape to clean the outside of the mold and let it crystallize.
II. Crispy Base
- Hazelnut praliné 65% 165 g
- Cocoa butter 30 g
- Salt 0.5 g
- Crispy Crunchies 50 g
Process:
Melt the cocoa butter and add the praliné, then mix with the rest of the ingredients, 1.5 g per mold.
III. Spicy Ganache
(Water Activity 0,72)
- Fresh cream 35% Fat 120 g
- Cocoa butter 45 g
- Dextrose 68 g
- 4 Spices mix 1.5 g
- Emotion 58 Belgian dark chocolate couverture 38 g
- Intense 35 Belgian milk chocolate couverture 38 g
- Hazelnut praliné 65% 190 g
Process:
Heat the cream with the cocoa butter, dextrose and 4 spices to 65°C. Pour over the chocolate and praliné. Create a nice emulsion of the ganache. Mold 2.5 g ganache per mold on top of the crystallized crispy base.
IV. Spicy Shortbread
- Flour 250 g
- Icing sugar 100 g
- Hazelnut powder 35 g
- Salt 1 g
- 4 Spices mix 2 g
- Butter 140 g
- Egg 50 g
Process:
Mix all the ingredients except the eggs to get a sandy texture, then add the eggs to link the powders. Let it rest in refrigerator for few hours, roll the dough at 3 mm and cut ø2 cm discs. Burn the dough using a snow flake iron stamp. Bake on silicon mats with holes for 12 minutes at 160°C.
V. Montage
Pour the crunchy base into the mold and let it settle. Complete by filling the mold with the ganache and let it crystallize at least 12 hours at 16°C. Close the mold with the tempered chocolate using a plastic sheet to make the closure shiny. Let it crystallize, unmold and stick the sable on the closure.
