Ingredients
Praliné almond-passion fruit
Sugar: 300 g
Water: 100 g
Raw almonds: 600 g
Toofruit® Mangue: 90 g
Blonde chocolate: 165 g
Cocoa butter: 65 g
Soft Passion Fruit Marshmallow
Powdered gelatin: 10 g
Water (1): 32 g
Invert sugar: 100 g
Sugar: 230 g
Water (2): 100 g
Glucose syrup DE40: 165 g
Toofruit® Passion Fruit: 25 g
Passion fruit purée: 35 g
Chia seeds: QS
Finishing and Assembly
Gum arabic: 20 g
Water: 60 g
Blonde couverture chocolate: 500 g
Cocoa butter: 50 g + 4 g fat-soluble violet/red coloring
Preparation
Praliné almond-passion fruit
Cook the water and sugar to 120°C. Add the almonds, sand the sugar, then caramelize.
Once cooled, grind and incorporate the Toofruit® Mango.
Pre-crystallize with the cocoa butter and blonde chocolate, then temper to 270°C before depositing.
Soft Passion Fruit Marshmallow
Hydrate the gelatin with water (1). Place the invert sugar in the bowl of the mixer.
Cook the sugar, water (2), and glucose to 110°C, then pour over the invert sugar.
Add the hydrated gelatin and whip until the mixture reaches 40°C.
Fold in the Toofruit® Passion using a rubber spatula, then loosen the mixture with the passion fruit purée
Add the chia seeds and pipe at 30°C.
Finishing and Assembly
Hydrate the gum arabic and let rest until fully dissolved.
Mix the blonde chocolate with the colored cocoa butter, temper, and mold a first layer in 3 cm halfsphere molds. Invert and scrape the edges clean.
Mold a second layer using white chocolate.
Fill the shells with the praline. Once crystallized, deposit the marshmallow and allow to gel before glazing with the gum arabic solution.
