Katrina

Recipe

Created by

Diego Lozano - Brazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano

Cocoa Croquant

ingredients	preparation
71g NIBS-S 3g DCP-22EXBRU 14g egg white 71g fine sugar	Mix all ingredients together and spread onto Silpat sheet. Bake at 160°C for 15 minutes and break into pieces.

Salty Caramel

ingredients	preparation
20g glucose 2g sea salt 38g unsalted butter 88g fine sugar 125g 35% cream	Make dark caramel with sugar and glucose. Add preheated cream and cook to 110°C. Leave to cool to 45°C, and add butter and sea salt. Mix well. Apply as praline filling at 26°C.

Orange Ganache

ingredients	preparation
10g invert sugar 1zest finely grated orange zest 95g CHM-Q41ALUN 22g CHD-N70OCOA 9g unsalted butter 9g Cointreau 54g 35% cream	Boil together cream, Trimoline® and orange zest, and pour over chocolate. Leave to cool to 45°C. Add butter and Cointreau®, and mix well. Apply as praline filling at 26°C.

Grey Cocoa Butter

ingredients	preparation
100g NCB-HD706-BY 5g white colouring 1g dark colouring	Melt cocoa butter at 45°C. Mix in colourings and apply at 32°C. Leave painted mould to crystallise.

Finishing and assembly:

ingredients	preparation
Q.S. CHD-O70FLEU	Make shells with pre-crystallised Cacao Barry® dark chocolate couverture Fleur de Cao™ 70% cocoa. Fill with salty caramel, cocoa croquant and orange ganache. Seal and decorate.

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