PRALINA SENSE 3.0 UMAMI
You'll be hit by an intense soy miso flavor, which will be quickly countered by a Yuzu ganache. The first sensation of this praline will be really different from its final taste.
Difficulty level
You'll be hit by an intense soy miso flavor, which will be quickly countered by a Yuzu ganache. The first sensation of this praline will be really different from its final taste.
Ingredients
| MINUETTO FONDENTE MADAGASCAR 72% | To Taste |
Preparation
- In a chilled polycarbonate mold (18°C) sprinkle some red colored cocoa butter tempered at 28°C
- Spray some tempered white cocoa butter at 28°C
- Let it crystallize and make a chocolate coverture MINUETTO FONDENTE MADAGASCAR 72% tempered at 31°C
Ingredients
| yuzu puree | g 155 |
| GLUCOSIO | g 80 |
| ZUCCHERO INVERTITO | g 80 |
| dextrose | g 60 |
| salt | g 1 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 400 |
| BURRO DI CACAO | g 120 |
Preparation
Heat the yuzu puree, GLUCOSIO, invert sugar, dextrose and salt at 70°C.
-Add MINUETTO LATTE SANTO DOMINGO 38% and mix
-Add low temperature melted cocoa butter.
-Put in the refrigerator overnight and use the following day or bring to 28-30°C maximum and use immediately
Ingredients
| soy sauce | g 30 |
| GLUCOSIO | g 120 |
| Miso paste | g 10 |
Preparation
Bring all ingredients to 70°C, mix and let them cool at room temperature (prepare the day before)
- Pour on the covering bottom a drop of miso and soy concentrated.
- Pour the ganache almost filling the mold, if the ganache taken from the fridge is too thick heat it in the microwave up to 28-30°C maximum using a spatula (no mixer).
- Put in the refrigerator until the ganache crystallizes
- Complete with MINUETTO FONDENTE MADAGASCAR 72% tempered at 31°C
