Recipes: GALAXY OF THE TRIANGLE - Davide Comaschi
GALAXY OF THE TRIANGLE
CHEMISE
40g Cacao Barry Cuba dark chocolate
Dip the ganache into the dark chocolate
PASSION FRUIT CARAMEL
15g glucose
40g isomalt
45g passion fruit pulp
40g cream
80g Cacao Barry Zephir white chocolate
20g cocoa butter
15g butter
0,1g lecithin
Caramelize the glucose and the isomalt at 176°C
Remove from the heat and cool with the cream, then add the passion fruit and blend thoroughly
Mash with the cutter for 1 minute, pouring the compound in the chocolate with the cocoa butter
Add the butter and mash with the cutter for an extra 8 minutes
PRALINE
25g caster sugar
25g isolmalt
25g roasted hazelnuts
25g roasted white almonds
8g cocoa butter
1/3p Tahiti vanilla beans
Cook the caster sugar until fully brown
Blend the isomalt in the caramel, stirring until dissolved, and immediately mix in the dried fruit
Take off the heat source and mix and blend in the cocoa butter
Mix the Tahiti vanilla beans when the mixture is cold; never exceed 32°C during the preparation
Mash with the cutter and add 16g of cocoa butter