Ferocity
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Base
White chocolate Blanc Satin 29,2 % 200 g
Coconut (roasted) 16 g
Blended peanuts 16 g
Hazelnut praline (49,5% hazelnut, PRA-CLAS) 35 g
Avocado oil 9 g
Crushed salt 0,3 gMelt the chocolate and add the coconut, peanuts, hazelnut praline, avocado oil, and salt.
Fill the mixture in a frame (approx. 30 by 22 cm). -
Ginger ganache
Cream 112,5 g
Inverted sugar 39,6 g
Arriba - Milk 39% 285 g
Saint Domingue 70% 26,25 g
Butter 63,75 g
Lemon peel 2,25 g
Ginger juice 29,63 gHeat cream with inverted sugar and lemon peel. Remove the peel and mix in chocolate. When the temperature reaches 35 °C add butter and ginger juice. Make an emulsion with a mixer and pour the mix into the tray on top of the base, where it should be left to settle for 2-3 days at 10-14 °C.
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Lemon conserve
Citrus juice 160 g + peel Approx. 1 lemon and 1 lime
Water 50 g
Sugar 175 g
Pectin 5,5 gLet citrus juice and peel, water, sugar and pectin boil until it reaches 102-105 °C. Pour the mixture on top of the two previous layers in the frame and cool off while stirring lightly in the surface.
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Finishing
Divide into pralines of 2,2 by 2,2 cm and dip them carefully in Saint Domingue chocolate.
Push gently down with a piece of 3D-plastic, remove the plastic and decorate with a cocoa bean on top.
