Chocolates

Name: Chocolates
Ingredients: PASSION; 250 g unsalted butter; 200g honey; 200 g praline 50/50; 50ml Passion Fruit puree; 1 kg milk chocolate; SUNNY; 100 ml heavy cream; 80 g glucose; 1 tsp dried lavender; 120 g unsalted butter; 500g dark chocolate; 50g anise liqueur (ouzo); SPRING; 200g sucrose (sugar); 50 g glucose; 200 ml apricot puree; 200 ml pear puree; 100g sweet butter; 2 g rosemary; 700 g white chocolate; 200 g milk chocolate; 60 ml kirsch

23 ingredients

1 steps

Ingredients

PASSION
250 g unsalted butter
200g honey
200 g praline 50/50
50ml Passion Fruit puree
1 kg milk chocolate
SUNNY
100 ml heavy cream
80 g glucose
1 tsp dried lavender
120 g unsalted butter
500g dark chocolate
50g anise liqueur (ouzo)
SPRING
200g sucrose (sugar)
50 g glucose
200 ml apricot puree
200 ml pear puree
100g sweet butter
2 g rosemary
700 g white chocolate
200 g milk chocolate
60 ml kirsch

Directions

1

{"0":"Passion","1":"Bring butter to room temperature and add honey. Add the praline and passion fruit puree. Fold in the tempered milk chocolate.","2":"Pour into a 10mm high frame and allow to crystallize before covering w\/ a thin layer of tempered dark chocolate to create the base.","3":"turn over and cut to size and dip into dark chocolate.","4":"Garnish.","6":"SUNNY","7":"Bring the cream, glucose, lavender and butter to a boil. Cool and strain onto tempered chocolate.","8":"Fold in the liqueur. Pour into a 10mm frame and allow to crystallize, before covering with a thin layer of tempered dark chocolate to create the base.","9":"Turn over and cut","10":"Dip into dark chocolate and garnish","12":"SPRING","13":"Caramelize the sucrose and glucose until golden brown.","14":"Carefully quench the caramel with both purees, the butter & the rosemary.","15":"Stir thoroughly and strain onto the white and milk chocolate.","16":"Fold in the kirsch","17":"Cool as quickly as possible until slight crystallization takes place around the edges.","18":"Pipe the ganache into molds. Let crystallize and close the molds"}