Red miso - smoked ganache - soba cha crunch praline
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/621f07dd4d421ea487a421f46faef2d9.jpg?itok=9VJUq5pI)
Aka dashi red miso filling
ingredients | preparation |
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Mix the miso together with the glucose syrup. |
Smoked chocolate ganache with origine ghana milk chocolate 200 g whip
ingredients | preparation |
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*The “smoked” chocolate (Origine Ghana “smoked” milk couverture chocolate (40.5% cocoa) has been obtained by smoking in cold system the couverture for 7 hours over pinewood. Dissolve the sugar and salt in the cream and water. |
Hazelnut and soba-cha crunch praline
ingredients | preparation |
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Melt the couverture, the anhydrous butter and the cocoa butter. |
Others
Assembly
ingredients | preparation |
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Temper the grey paint and with an airbrush, spray droplets on the semi-sphere moulds. |