Sensation by La Rose Noire

Varies

Preparation

Shortbread Pastry Method

Method Combine the butter and all the powdered ingredients including the salt until the mixture resembles fine bread crumbs, add the eggs and combine until it forms a dough refrigerate. Roll the dough out to a thickness of 2 mm then cut slightly smaller than the mini round chocolate shell. Leave to rest. Bake in a fan oven at 160°C until light golden brown.

Raspberry Crunchy Praline Method

Mix melted chocolate and praliné. Then add the cocoa butter melted, regular butter melted and salt. Temper all these ingredients together at 24ºC. Add the freeze dried raspberry chunks and mix to combine. Use straight away.

Soy Sauce Caramel Method

Cut the vanilla pod in half and scrape out the seeds. Put the seeds and the pod into the cream and heat until boiling point. Let infuse. Caramelize the sugar until golden brown (185ºC) remove from the heat and add the glucose and then the hot cream little by little. Let to cool at 35ºC add the butter and then the soya sauce. Let to cool down completely.

Cassis Ganache Method

Mix fruit purée, sorbitol and dextrose and heat to 32ºC. Melt the chocolate at 40ºc. Put the chocolate into the mixer (robot coupé or thermomix) and keep at 35ºC. Add the purée mixture and the remaining ingredients on to the chocolate and mix carefully at
32ºC.

Setting

Finishing

Place the shortbread at the bottom of the chocolate shell. Then pour the 2 mm of crunchy raspberry praliné on top and let to set. Then place 3 mm of soya caramel on top and let to set. Place the blackcurrant ganache on top until 1 mm from the edge. Let to
crystallize. Cover the shell with tempered chocolate.

Specialty Ingredients:

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Ingredients:

Shortbread Pastry

Cake flour           720 g
Icing sugar          300 g
Ground almonds 120 g
Salt                      6 g
Butter                  420 g
Whole eggs         140 g

Rasberry Crunchy Praline

Praliné                          125 g
Milk chocolate               45 g
Butter                            15 g
Cocoa butter                 20 g
Salt                                2 g
Freeze dried raspberry 25 g

Soy Sauce Caramel

Cream 35% M.G.          80g
Vanilla pod                    1/2pc
Sugar                            187g
Glucose syrup 60DE     30g
Butter (at room temperature) 150g
Soya sauce                    38g

Cassis Ganache

Cassis fruit purée          138g
Crystallised sorbitol       20g
Dextrose                        29g
Glucose syrup DE60     29g
Milk chocolate 35 %      192g
Dry butter (anhydrous butter) 58g