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.
![](/IRCA/Recipes/image/50017/image-thumb__50017___auto_b492ef3e91c9043ccd499cc4b73eae8d/SENSE%203%20UMAMI.jpg)
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