Ganache Caramel liqueur Grand Marnier Vanille
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Ganache Caramel, liqueur Grand marnier
230 g cream
200 g milk
350 g Dark Chocolate alto el sol
300 g Milk Chocolat Ghana
175 g Butter
115 g sugar for the caramelCaramelize the sugar and deglaze with cream and milk until smooth
Pour over the chocolates and emulsify
Add butter at 38ºC and pour a 8mm layer -
Hazelnut Praline
Hazelnut Praliné 250 g
Cacao butter 30 g
Milk chocolate, Ghana Chocolat 30 gMelt the chocolate and the cocoa butter to 45ºC
Add the praline and temper to 23ºC
Pour a 3mm layer over the caramel ganache -
Liqueur Orange Grand Marnier
Sugar 500 g
Water 200 g
Grand Marnier 60º 100 g
Orange zest 10 g
Vanilla pod ½Cook the sugar, water, zest and vanilla bean to 113ºC
Stop the cooking proccess by adding the grand marnier
Mix gently and pour over starch imprints
Add a crystallized liqueur on top of the caramel and the praline and coat with Origine Mexique 66% cacao
