Essence Milk 37% Chocolate |
qb |
Granulated Sugar |
350g |
Glucose Syrup 60de |
100g |
Coconut Purée The Essentials Ravifruit |
400g |
X58 Pectine |
2g |
Virgin Coconut Fat |
100g |
Essence 37% Milk Chocolate |
100g |
UHT Whole Milk |
420g |
Glucose Syrup 40de |
450g |
Dextrose |
200g |
Inulin |
50g |
Salt |
5g |
Signature Syrup Milk/White |
240g |
Vidamà 42% Milk Chocolate |
580g |
Rice Bran Oil |
60g |
Chocolate Shell
Ingredients
Preparation
- Temper the white chocolate at 29–30°C.
- Fill a polycarbonate mold in the shape of a half-sphere with the tempered chocolate.
- Tap the mold to remove air bubbles and invert it to drain off the excess chocolate.
- Remove any excess and allow to crystallize.
Coconut Caramel
Ingredients
Granulated Sugar
350g
Glucose Syrup 60de
100g
Coconut Purée The Essentials Ravifruit
400g
X58 Pectine
2g
Virgin Coconut Fat
100g
Total mass cooked to 106°C
878g
Total
978g
Preparation
- Disperse the pectin into the coconut purée using an immersion blender, then add the glucose syrup and bring to a boil.
- Caramelize the sugar, then deglaze with the boiled mixture of coconut purée, pectin, and glucose.
- Add the coconut fat and cook to 106°C.
- Remove from the heat, blend with an immersion blender, and emulsify.
- Add the melted chocolate at 45°C.
- Cool to 28°C for use, piping into molds.
Signature Syrup Milk/White
Ingredients
UHT Whole Milk
300g
Glucose Syrup 40de
450g
Dextrose
200g
Inulin
50g
Salt
5g
Total
1005g
Preparation
- Place all ingredients in a saucepan.
- Bring to 85°C and hold for 3 minutes.
Cool the mixture and store at 4°C.
Note: Syrup base for recipes in the Signature Milk and White Chocolate project.
- Recipe formulated at 55° Brix with a milk base and technical sugars.
- Store refrigerated after preparation.
Ganache Signature Latte
Ingredients
Signature Syrup Milk/White
240g
UHT Whole Milk
120g
Rice Bran Oil
60g
Total
500g
Preparation
- Combine the Base Syrup and the milk and heat to approximately 38–40°C.
- Melt the chocolate to 35°C and add the oil.
- Emulsify the two mixtures using a blade mixer.
- Check that the final temperature is 28–30°C.
Final Composition
- Add a layer of coconut caramel inside the chocolate shell.
- Then pipe the milk chocolate ganache into the mold and allow it to set for 8 hours at 16°C.
- Seal the praline with tempered milk chocolate.
Yuri Cestari
Pastry & Chocolate consultant - AMPI member
Yuri Cestari is an Italian pastry chef and chocolatier, recognized for his deep technical knowledge of chocolate and his passion for innovation in pastry.
