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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

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)

Final composition

- 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