Recipes: La commode - Yvan Chevalier
La commode
Coco-passion praliné
318,37g hazelnut praliné
114,61g Cacao Barry Papouasie milk chocolate
15,93g concentrated butter
23,54g cocoa butter
13,78g passion fruit purée
13,78g grated coconut
1. Caramelize the mix coco passion in the oven
2. Mix the coco-passion praliné chocolate and cocoa butter
3. Add the soften butter and square at 25°C
Lime-passion-vanilla
110,82g passion fruit purée
45,85g glucose syrup (60 type)
321,58g Cacao Barry milk chocolate couverture
23,80g sorbitol in powder
80,98g concentrated butter
119,11g Cacao Barry dark chocolate couverture 61%
44,84g lime purée
3,03g vanilla
1. Heat the purée, sorbitol, glucose and vanilla
2. Pour on the chocolate, make the emulsion
3. Add the soften butter and pour on the praliné