Itzá

  • Praline pistachio paste

    sugar 100g
    water 30g
    pistachios (toasted at 150°C for about 10 minutes) 100g

    Heat the water and sugar to 175°C and stir in the toasted pistachios.
    Spread out over a Silpat mat or baking paper.
    Allow to cool completely.
    Blend to a fine consistency in a Robot Coupe or Thermomix.

  • Pistachio praline chocolate

    tempered cocoa butter 24g
    tempered Blanc Satin chocolate 33g
    pistachio praline 150g
    unsalted butter 6g
    fine feuilletine flakes 37g
    toasted pistachios, finely ground 37g

    Mix the cocoa butter and the tempered Blanc Satin chocolate.
    Add the pistachio paste and the butter.
    Once it is evenly mixed, add the feuilletine flakes and the pistachio.
     

  • Lychee ganache

    sugar 16g
    glucose 16g
    unsalted butter 16g
    cream 160g
    Ghana milk chocolate 160g
    Soho lychee liqueur 30g

    Cook the sugar and glucose until they colour slightly.
    Add the butter and the boiled cream.
    Bring to a boil.
    Allow to cool down to 80°, then pour over the chocolate.
    Emulsify.
     

  • Assembly

    Spray the magnetic moulds (25mm diameter by 5mm high) with a fine layer of liquid couverture.
    Garnish with a third pistachio praline.
    Add the remaining two thirds of the lychee ganache.
    Leave to crystallise for 12 hours before enrobing in Guayaquil dark couverture.

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
© 2010 Barry Callebaut Contact| Sitemap| Privacy policy| Legal disclaimer find us on: