Home > Recipes > Dipped pralines > Jewel of the Aztecs

Jewel of the Aztecs

Mariusz Buritta
Eastern Europe
  • Marzipan with a hint of fresh oregano

    Marzipan ‘0’ 200 g
    Oregano 6 g 
    French brandy (ST_REMY) 10 g

    Finely chop oregano
    Knead carefully chopped oregano with marzipan and brandy
    Roll out between two films to thickness of about 1,5 - 2mm.

  • Crispy mass with ginger cookies

    Ginger cookies 100 g
    Java Origine Milk Chocolate Callebaut 125 g
    Cocoa butter 20 g 
    Pailleté Feuiletine Callebaut 80 g 
    Nut paste Callebaut PNP 250 g

    Mix cookies.
    Melt milk chocolate and cocoa butter.
    Bring all the ingredients together.

  • Extra brandy ganache

    Cream 36% 140 g
    Glucose syrup 50 g
    OrNoir™ Milk Chocolate for Sowa 460 g
    OrNoir™ Dark Chocolate for Sowa 200g
    Butter 55 g 
    Brandy 80 g

    Boil cream with glucose syrup.
    Melt chocolates.
    Add melted chocolates, soft butter and brandy at the end.

  • Finishing

    Pour crispy mass onto the prepared marzipan layer
    Leave in a cool place to harden.
    Cut using guitar into equal shapes
    Coat with dark tempered chocolate.
    Decorate with dark chocolate element and caramelized nuts.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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