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
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/0a369601cadf73744121bc8cda4bbfca.jpg?itok=buJs-eYh)
Milk chocolate ganache, apples and cranberry
ingredients | preparation |
---|---|
|
Heat the green apple purée together with the cranberries and sorbitol. |
Praliné croustillant
ingredients | preparation |
---|---|
|
Combine the sugar, water and sorbitol to 120ºC. Add the almonds and make a praliné. |
Finishing
Cut and coat with dark couverture. Garnish with a white chocolate motif. |