Snow Flake

I. COMPOSITION

• Chocolate Shell
• Crispy Base
• Spicy Ganache
• Spicy Shortbread

II. CHOCOLATE SHELL

• SQ Temptation 64 Belgian dark couverture chocolate

PROCESS

1. Temper the chocolate correctly to create a thin shell of chocolate for the mold.
2. Scrape to clean the outside of the mold and let it crystallize.

III. CRISPY BASE

• 165 g Hazelnut praliné 65%
• 30 g Deodorized Cocoa Butter
• 0.5 g Salt
• 50 g Crispy Crunchies

PROCESS

1. Melt the Deodorized Cocoa Butter and add the praliné, then mix with the rest of the ingredients, 1.5 g per mold.

IV. SPICY GANACHE

(Water Activity 0,72)

• 120 g Fresh cream 35% Fat
• 45 g Deodorized Cocoa Butter
• 68 g Dextrose
• 1.5 g 4 Spices mix
• 38 g Emotion 58 Belgian dark chocolate couverture
• 38 g Intense 35 Belgian milk chocolate couverture
• 190 g Hazelnut praliné 65%

PROCESS

1. Heat the cream with the Deodorized Cocoa Butter, dextrose and 4 spices to 65°C.
2. Pour over the chocolate and praliné.
3. Create a nice emulsion of the ganache.
4. Mold 2.5 g ganache per mold on top of the crystallized crispy base.

V. SPICY SHORTBREAD

• 250 g Flour
• 100 g Icing sugar
• 35 g Hazelnut powder
• 1 g Salt
• 2 g 4 Spices mix
• 140 g Butter
• 50 g Egg

PROCESS

1. Mix all the ingredients except the eggs to get a sandy texture, then add the eggs to link the powders.
2. Let it rest in refrigerator for few hours, roll the dough at 3 mm and cut ø2 cm discs.
3. Burn the dough using a snow flake iron stamp.
4. Bake on silicon mats with holes for 12 minutes at 160°C.

VI. 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.