Three chocolates honey, vinegar, and radicchio

Recipe

Created by

Alberto Simionato - Head of Chocolate Academy Milano

Amaretto morbido

ingredients	preparation
190g almond flour 375g icing sugar 125g flour 1g vanilla bean 300g egg white 310g butter	Bring the butter to the boil and leave to one side. Mix together the icing sugar and flour, add the lemon zest and almond flour. Place in a stand mixer or cutter, add the melted butter and egg whites. Emulsify the resulting mixture and leave to rest for at least 8 hours in the fridge. Dose the mixture and bake at 190°C for 12-15 mins.

Honey jelly

ingredients	preparation
200g honey 200g water 10g gelatin leaves 180 bloom 5g agar	Mix together honey, water and agar, bring to a boil. When is cooling at 50° add the hidrated gelatine pour into a frame. Cut after 2-3 hours cooling.

Balsamic vinegar jelly

ingredients	preparation
200g sugar 70g balsamic vinegar 180g water 10g gelatin leaves 180 bloom 5g agar	Mix together honey, water and agar, bring to a boil. When is cooling at 50° add the hidrated gelatine pour into a frame. Cut after 2-3 hours cooling.

Zéphyr™ ganache

ingredients	preparation
730g cream 5g gelatin leaves 180 bloom 470g CHW-N34ZEPH	Boil the cream, pour over the chocolate and leave to rest for 5 minutes. Add the rehydrated fish gelatine and emulsify. Cool to 4°C and whip in stand mixer.

Alunga™ ganache

ingredients	preparation
600g cream 300g CHM-Q41ALUN 3g gelatin leaves 180 bloom 97g glucose syrup	Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes. Add the rehydrated fish gelatine and emulsify. Cool to 4°C and whip in stand mixer.

Inaya™ ganache

ingredients	preparation
615g cream 136g invert sugar 3g gelatin leaves 180 bloom 246g CHD-S65INAY	Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes. Add the rehydrated fish gelatine and emulsify. Cool to 4°C and whip in stand mixer.

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