Composition
- La Rose Noire Mini Round
- Chocolate Shell
- Shortbread pastry dough
- Crunchy raspberry praliné
- Soy sauce caramel
- Blackcurrant (cassis) ganache
- Copper crumble
Shortbread Pastry
Ingredients |
Measurement |
|---|---|
|
Cake flour
|
720g
|
|
Icing sugar
|
300g
|
|
Ground almonds
|
120g
|
|
Salt
|
6g
|
|
Butter
|
420g
|
|
Whole eggs
|
140g
|
Method
Raspberry Crunchy Praliné
Ingredients |
Measurement |
|---|---|
|
Praliné
|
125g
|
|
Milk chocolate
|
45g
|
|
Butter
|
15g
|
|
Cocoa butter
|
20g
|
|
Salt
|
20g
|
|
Freeze dried raspberry
|
15g
|
Method
Mix melted chocolate and praliné. Then add the cocoa butter melted, regular butter melted and salt. Temper all these ingredients together at 24ºc. Add the freeze dried raspberry chunks and mix to combine. Use straight away.
Soy Sauce Caramel
Ingredients |
Measurement |
|---|---|
|
Cream 35% M.G.
|
80g
|
|
Vanilla pod
|
1/2pc
|
|
Sugar
|
187g
|
|
Glucose syrup 60DE
|
30g
|
|
Butter (at room temperature)
|
150g
|
|
Soya sauce
|
38g
|
Method
Cut the vanilla pod in half and scrape out the seeds. Put the seeds and the pod into the cream and heat until boiling point. Let infuse.
Caramelise the sugar until golden brown (185ºc) remove from the heat and add the glucose and then the hot cream little by little. Let to cool at 35ºc add the butter and then the soya sauce. Let to cool down completely.
Cassis Ganache
Ingredients |
Measurement |
|---|---|
|
Cassis fruit purée
|
138g
|
|
Crystallised sorbitol
|
20g
|
|
Dextrose
|
29g
|
|
Glucose syrup DE60
|
29g
|
|
Milk chocolate 35%
|
192g
|
|
Dry butter (anhydrous butter)
|
58g
|
Method
Mix fruit purée, sorbitol and dextrose and heat to 32ºc. Melt the chocolate at 40ºc. Put the chocolate into the mixer (robot coupé or thermomix) and keep at 35ºc. Add the purée mixture and the remaining ingredients on to the chocolate and mix carefully at 32ºc.
Finishing
Place the shortbread at the bottom of the chocolate shell. Then pour the 2 mm of crunchy raspberry praliné on top and let to set. Then place 3 mm of soya caramel on top and let to set. Place the blackcurrant ganache on top until 1 mm from the edge. Let to crystallise. Cover the shell with tempered chocolate
