Recipe in 2 steps
Almond paset / creamy coffee1
|Fresh cream 35% fat||100g||16.0 %|
|Sorbitol powder||20g||3.2 %|
|Coffee paste||5g||0.8 %|
|Almond paste 50%||500g||80.0 %|
Bail the cream with the sorbitol and the coffee paste.
Pour the almonde paste and wisk to obtain a homogeneous texture.
Spread between 2 sheets in a frame of 3 mm thick 36/36 cm.
Let it cool.
Jamaya 73% ganache2
|Cream 35% fat||285g||37.3 %|
|Sorbitol powder||33g||4.3 %|
|Glucose syrup 60DE||33g||4.3 %|
|Invert sugar||13g||1.7 %|
|Dark chocolate ALTAPAZ 73%||400g||52.3 %|
Boil cream and sugars.
Let the temperature cool to 80 ° C and pour over the chopped chocolate.
Mix gently to pour into a 5 mm thick frame over the almond coffee paste.
Let crystallise one night.
Coat over the ganache and turn over the frame.
Coat again but on over the almond paste and cut right after at 28/28 mm.
Let it cool stand overnight and coat chocolate with Jamaya® 73% couverture chocolate.
Decor with a star tip piping bag.
I wanted to bring out JAMAYA's fresh flavour by pairing it with sweeter almond notes. It has a great harmony of flavours.