Patte d'ours

Recipe

Created by
  • Michaël Cotard - Canadian finalist at the World Chocolate Masters 2015, works at Cotard Chocolatier

Ganache Alto El Sol

ingredients preparation
  • 75g
    35% cream
  • 25g
    glucose
  • 88g
    CHD-P65ALTOBIO

1. Boil the cream with the glucose.
2. Pour on the chocolate and emulsify.

Lemon jelly

ingredients preparation
  • 40g
    lemon concentrate puree
  • 5g
    glucose
  • 34g
    sugar
  • 1g
    pectin

1. Cook the purée and the glucose to a boil.
2. Add the sugar and the pectine.
3. Cook to 106°C.

Praliné noisette

ingredients preparation
  • 20g
    NCB-HD706-BY
  • 30g
    CHM-Q41ALUN
  • 100g
    M-8G310-N

1. Melt the cocoa butter.
2. Pour on the milk chocolate and mix.
3. Pour on the praliné noisette and mix.    

Assembly

ingredients preparation
  • Q.S.g
    CHD-N70OCOA

1. Mold the praline shell with Ocoa™ dark chocolate couverture.
2. Pipe the ganache in the chocolate shells.
3. Pipe the lemon jelly over the ganache.
4. Pipe in the praliné noisettes.
5. Close with a thin layer of chocolate.