The association of orange and fresh thyme brings to this ganache a freshness and acidity, and combines with the creamy taste of the Ghana milk chocolate, to create the mooth, the crisp of orange for the pleasure of tasting.
The shape and colour of the bonbon will bring you a sensation for your tasting which will remind the memory of your youth.
Orange and Thyme ganache
|Cacao Barry "Ghana" milk chocolate
|Cacao Barry "Mexique" dark chocolate
|Freshly squeezed orange juice
Maceration of cream and orange zest for 12 hours. Boil the cream, sorbitol, glucose, add fresh thyme and let infuse for 5 minutes. Strain over the couverture, add yuzu, orange juice and Cointreau. Put in the Robot-Coupe. Incorporate the butter at 35°C.
Boil the suagr and water at 121°C, add warm almonds, sable and caramelise at low heat. Cool down on a silicone sheet and break down in the Robot Coupe. In a mixer with paddle, work until oil separation. Keep in the refigerator.
|Cacao Barry "Venezuela" dark chocolate
|Orange powder, dehydrated
|Cacao Barry Pailleté Feuilletine
Add orange zest into the praliné, then add Venezuela dark chocolate, butter and temper it. Then incorporate the Feuilletine. Assembling
Spread a thin coat with Venezuela dark chocolate on the guitar sheet. Pour the Praliné of 2mm thickness and let it crystallize.
Pour over the Orange and Thyme Ganache and let this crystallise for min. 12 hours.
Decorate the top and cut into rectangles with shape 7,5cmx1,25cm, seperate them and enrobe them. Decorate with a chocolate stick. Let this crystallize for 24 hours.
Store between 15-18°C.
Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.