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Monkey Chunky Turrón Bars
with CACAHUETE 70% FRUITEE CRAQUANTE | AMATIKA 46%
GUANAJA CHOCOLATE TRUFFLE
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GUANAJA CHOCOLATE TRUFFLE
Made with
GUANAJA 70%
Step 1
ingredients
Description
Make a crème anglaise with the milk, cream, egg yolks, and sugar.
Pour the hot crème anglaise into the chocolate and blend the two.
Cool and place in siphon. You will need 2 gas cartridges per siphon.
Step 2
ingredients
Description
Mix the melted chocolate with the hazelnut paste and grapeseed oil,
then add the crispy wheat flake cereal.
Step 3
ingredients
Description
Bring the water to a boil, pour it onto the chocolate, and blend, taking
care to get rid of any air bubbles.
Step 4
ingredients
Description
Make a dry caramel with the isomalt, then once it has melted
completely, let it cool a little and keep it warm under a sugar lamp at
around 195°F (90°C). Take 20g, then stick the isomalt to the nozzle
of a sugar pump and blow it into the truffle mold (i.e.: a spherical
silicone mold). Once it is cold, remove the truffle and hollow it out on
a white-hot 40mm-diameter cookie cutter. Soak the entire truffle in
pre-crystallized Guanaja chocolate, sprinkle with cocoa powder, and
leave to crystallize.
Step 5
ingredients
Description
Bring the milk and cream to a boil, pour onto the beaten eggs and
sugar, combine, and cook to 185°F (85°C), then pour onto the chocolate.
Blend until the emulsion is perfect, then chill overnight.
Step 6
ingredients
Description
Melt the chocolate at approx. 115°F (45°C), add the warmed egg
yolks, and mix until smooth. Beat the egg whites in a food processor
and gradually fold in the sugar. Mix the meringue with the first mixture
using a spatula, then spread out on a baking pan and bake in a fanassisted
oven for approx. 7 minutes at 390°F (200°C).
Step 7
ingredients
Description
Heat the milk, cream, milk powder, inverted sugar, and the truffle
grated with a microplane, and leave to infuse overnight. Heat the
mixture with one third of the sugar. At 105°F (40°C), add the stabilizer
mixed with one third of the sugar, then bring to a boil. Pour the hot
mixture over the egg yolks beaten with one third of the sugar until
blanched, and make a crème anglaise. Leave the ice cream to settle
overnight. Strain, blend, and churn.
Step 8
ingredients
Description
Mix the creamed butter with the confectioner's sugar (but do not
beat). Add flour and hazelnut flour, mixing until smooth. Roll out
between 2 sheets of parchment paper to a depth of approx. 3mm,
freeze, then turn out and cut into 4cm rounds. Bake on Silpain nonstick
mat at 330°F (165°C) for approx. 8 minutes.
Step 9
Description
Assemble by placing a round of flourless sponge on a round
of hazelnut shortcrust. Use a piping bag to place an attractive
20/25g dome of Guanaja crémeux on top. Fill a truffle shell one third
full with Guanaja siphon mix. Place the siphon mix on the edges using
a mini palette knife. Add a teaspoon of hazelnut crisp, then a scoop
of truffle ice cream, and finally seal the truffle using the first assembly.
Turn over onto the plate and serve with the warm chocolate sauce.