Origine

NY Borough: Staten Island.
Crunchy almond praliné, Alunga™ milk chocolate ganache with apple and cranberry Bonbon.
Chocolate used: Alunga™ milk chocolate 41%.
Inspiration: I was inspired by the first habitants of Staten Island, Algonquin Indians.

Recipe

Created by
  • Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)
  1. Milk chocolate ganache, apples and cranberry
  2. Praliné croustillant
  3. Finishing

Milk chocolate ganache, apples and cranberry

ingredients preparation
  • 225g
    green apple puree
  • 40g
    dried cranberries
  • 20g
    sorbitol
  • 25g
    butter
  • 250g
    CHM-Q41ALUN
  • 15g
    glucose syrup
  • 30g
    NCB-HD706-BY

Heat the green apple purée together with the cranberries and sorbitol.
Cook to 85ºC and pour over the chocolate and Mycryo.
Leave to set for 2 minutes and mix with the glucose and butter.
Cast into a 34x34-cm and 4.5-cm-high frame, over the praliné croustillant.

Praliné croustillant

ingredients preparation
  • 175g
    sugar
  • 12g
    sorbitol
  • 75g
    water
  • 350g
    almonds
  • 18g
    powdered milk
  • 120g
    CHM-Q41ALUN
  • 60g
    NCB-HD706-BY
  • 100g
    BIG-PF-1BO

Combine the sugar, water and sorbitol to 120ºC. Add the almonds and make a praliné.
Allow to cool on a silicone mat.
Once cooled, process in a Robot Coupe, add the couverture, cocoa butter, milk powder and pailleté.
Temper to 26ºC and cast into a 34x34-cm and 4.5-cm-high frame.

Finishing

Cut and coat with dark couverture. Garnish with a white chocolate motif.

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