PRODUCT ZONE
CHOCOMANIA
AN EXTREMELY ENTICING
ENTREMET EFENDI Nutty, fruity and perfectly chocolatey, this recipe by Chef Marc Pauquet of The CHOCOLATE ACADEMY™ hits all the high notes.
CRUNCHY BASE Ingredients 70g whole hazelnuts 70g pistachios 50g Callebaut Cocoa Nibs 150g chopped dried apricots 150g dried figs 200g Callebaut Milk Chocolate Recipe N° 823 460g Callebaut Hazelnut Praline Preparation Roast and grind the whole hazelnuts, pistachios and cocoa nibs in a food processor. Mix the dried apricots and dried figs into a paste in the food processor. Temper the chocolate and praline before adding the fruits. TURKISH COFFEE BAVARIAN CREAM Ingredients 400g 3.6 percent full-cream milk 50g Turkish coffee beans 100g cream 100g egg yolks 100g sugar 75g gelatin 400g whipped cream
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HOSPITALITY NEWS ME | APR-MAY 2022
Preparation Roast the coffee beans in the oven at 130 degrees. Infuse the beans in boiling milk for five minutes. Strain and remeasure the initial weight of the milk. Mix the cream, egg yolks and sugar into the milk and boil at 85 degrees. Add the gelatin and let the mixture cool. Fold in the whipped cream when the mixture reaches 30 degrees. MILK CHOCOLATE GLAZE Ingredients 75g water 150g sugar 150g glucose 100g cream 60g gelatin 150g Callebaut Milk Chocolate Recipe N° 823 Preparation Boil the water, sugar and glucose at 105 degrees. Add the cream and then the gelatin. Combine the milk chocolate to the mix and emulsify with a hand blender. EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com
