Red miso - smoked ganache - soba cha crunch praline
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/621f07dd4d421ea487a421f46faef2d9.jpg?itok=-nWHPi7A)
Aka dashi red miso filling
ingredients | preparation |
---|---|
|
Mix the miso together with the glucose syrup. |
Smoked chocolate ganache with origine ghana milk chocolate 200 g whip
ingredients | preparation |
---|---|
|
*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 |
---|---|
|
Melt the couverture, the anhydrous butter and the cocoa butter. |
Others
Assembly
ingredients | preparation |
---|---|
|
Temper the grey paint and with an airbrush, spray droplets on the semi-sphere moulds. |