Passion-Quinoa sugarfree chocolate
by David Maenhout
Ingredients
- Crunch of quinoa
- Praliné bottom
-
Ganache passion fruit
Preparation
Crunch of quinoa
- 60 g quinoa
- A dash of olive oil (aromatic)
- Pinch of cacao pepper szechuan orange
- Roast quinoa in olive oil with a pinch of sechuan pepper
- Let cool down and keep dry immediately
Praliné bottom
- Make a bottom of praliné on 5 mm
- 500 g hazelnut paste with sweetener Callebaut MALPRA
- 250 g Malchoc dark Callebaut tempered MALCHOC-D
- crunch of Quinoa
- 3 g moulded seasalt
- Mix everything and pour to desired thickness
- Let harden
Ganache of passionfruit
- 200 g cream
- 35% 275 g passion fruit puree Crop’s
- 6 g moulded cacao pepper szechuan orange
- 720 g Malchoc dark Callebaut MALCHOC-D
- 20 g sorbitol 80 g sugar substitute
- 100 g diary butter
- Make the ganache
- Bring to boil cream, passion fruit puree, pepper
- Add sugars, remove from the heat, mix
- Add butter at a temperature of 35°
- Pour on the bottom of praliné
- Cut into the desired size
