Sea Shells
Black spray
200g Cocoa Butter
20g Black Carbon Powder
Method:
- Mix the carbon powder thoroughly with the warm cocoa butter.
- Allow the mixture to crystallise.
- Spray a thin layer into the sea shell moulds (art. 64816).
- Let crystallise at room temperature.
- Mould the shapes with dark chocolate.
- Fill half of each shell with cacao juice concentrate caramel and the other half with crunchy buckwheat (art. 45506).
- Seal and join both halves together.
- Allow to crystallise overnight in the fridge (12-14°C).
- Carefully unmould the chocolate sea shells.
Cacao Juice Concentrate Caramel
227g Sugar
176g Cream (35% fat)
214g Cacao Juice Concentrate
55g Glucose
151g Butter
177g Gold Chocolate
Method
- Make a caramel by heating the glucose and granulated sugar until golden brown.
- Deglaze the caramel with the warmed cream and cacao juice concentrate (80°C).
- Strain the mixture through a chinois into a mixing bowl.
- After cooling, cover the surface with cling film and refrigerate overnight.
- Before use, warm the caramel to 35°C.
- Mix in the room-temperature butter and the melted (45°C) gold chocolate until smooth.