BY ALAN EOUZAN
For a tray measuring 36 x 36 cm and 8 mm high
CHEF'S TIP: Concentrate the mandarin puree by reducing it by half (eg. 1 kg reduced to 500 g).
INGREDIENTS:
350 g hazelnuts, shelled
85 g water
45 g 40DE glucose
200 g sucrose
35 g coriander seeds
30 g 0% milk powder
2 g salt bloom
60 g Mezzo 38% chocolate
55 g cocoa butter
METHOD:
Roast the hazelnuts at around 145°C for 20 minutes.
Make a cooked sugar at 183°C with water, glucose and sucrose (start cooking slowly and, after boiling, finish as quickly as possible). When hot, pour the cooked sugar over the roasted nuts and coriander seeds.
After cooling completely, grind the mass to make the praline. Add the milk powder and salt bloom. Mix well.
Add the milk chocolate and cocoa butter. Mix and tabulate the mass. Pour into a 5 mm thick tray, previously lined with chocolate.
INGREDIENTS:
50 g butter
210 g mandarin purée
22 g sorbitol powder
13 g invert sugar
240 g Mezzo 38% chocolate
50 g Passionato 62% chocolate
5 g Magic Temper cocoa butter
43% milk chocolate couverture as required
METHOD:
Weigh the butter and cut into small pieces, store.
Weigh the mandarin purée and reduce to 105 g to concentrate. Add the sorbitol powder and invert sugar. Heat the purée to 75°C and make the emulsion with the chocolates (this mass should be at 34°C). Add the butter and blend.
At 31°C, add the Magic Temper and blend again (without adding any air).
When the emulsion is perfect, pour over the coriander praline, in a 3 mm tray.
Coat with a layer of chocolate, cut to desired shape and coat with milk chocolate couverture. Decorate as you wish.