Temptation of Quetzalcoatl
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Blackcurrant ganache with Velvet white chocolate
Granulated sugar 100 g
Glucose 25 g
Blackcurrant pulp 125 g
Cream 36% 110 g
White chocolate Callebaut Velvet 200 g
Nutmeg 4 g
Cocoa butter 30 g
Butter 40 gCaramelize sugar.
Add warmed glucose.
Add fruit pulp and cream, while bringing to the boil.
Cool down then put together with chocolate, nutmeg and butter. -
Finishing
Spray moulds with Barry Glace Cacao Barry.
Cover with OrNoir™ chocolate.
Fill in with ganache, dark Crispearls and popping candy, then leave to cool.
Close pralines and decorate.
