Composition
- Caramel anis
- Praline sesame seed
- Ganache coffee
- Enrobing
Ingredients
Caramel Anis Preparation
- Heat up the sugar, glucose, and cream to 90°C using a cooking pan. Ensure the sugar is well dissolved and continue boiling until 120°C, using a whisk to mix continuously.
- Meanwhile, mix the water, star anise, sugar, and invert sugar and heat in the microwave for 30 seconds. When the caramel reaches 120°C, add this syrup to the caramel off the cooking plate.
- Mix well and reheat to boil until 118°C, then add the Belcolade Origins Noir Philippines 68% Cacao-Trace and Cocoa Butter
- Pour the mixture into a square mold of 27x37 cm and 2 mm high. Let set for the next step
Praline Sesame Preparation
- Make a caramel with the sugar and add the PatisFrance hazelnut on top, then place over a Silpat. Sprinkle the sesame seeds over and let cool down.
- Blend the mixture in a cutter/blender until reaching a smooth paste.
- Melt the chocolate with the cocoa butter until 40°C, then mix with the sesame praline. Cool this preparation down to 26-28°C and spread it over the previous caramel anis layer with a thickness of 2 mm.
Ganache Coffee Preparation
- Heat the cream with the invert sugar, sorbitol, butter, and coffee beans. When it reaches boiling point, cover the cooking pan with fresh film and let set for 15 minutes.
- Reheat the mixture and strain through a sieve onto the Belcolade Origins Noir Philippines Cacao-Trace and Cocoa Butter
- Create a good emulsion using an emulsion blender and spread over the two previous layers with a thickness of 6 mm.
