Component 1Chocolate shell with Vanini dark chocolate 72%
Ingredients
Method
Melt and temper, use to make the shells, crystallise.
Component 2Fig and Elisir San Marzano gelatine
Ingredients
| 300 g | fig purée |
| 80 g | Elisir San Marzano Borsci |
| 10 g | yellow pectin |
| 180 g | sugar |
Method
Mix the purée and water, add the pre-mixed pectin and heated at 102/103°C.
Component 3Ganache with ambra milk chocolate with 40% and bay leaf
Ingredients
| 325 g | cream 35% fat content |
| 10 g | bay leaves |
| 30 g | sorbitol |
| 65 g | glucose |
| 40 g | butter |
| 640 g | Ambra Milk Chocolate 40% Icam Linea Professionale Cod. 8349 |
Method
Bring the cream to the boil with the glucose, sorbitol, butter and bay leaves: wait until infused. Remove the leaves, bring back to the boil and pour on the chocolate and emulsify.
Component 4Almond praline
Ingredients
| 500 g | Artisan Praline with 55% Almonds Agostoni Cod. 7328 |
| 100 g | Cocoa Butter In Drops Icam Linea Professionale Cod. 7869 |
| 75 g | fine roasted almond granules |
Method
Mix in the praline and tempered cocoa butter and add the granules.
Presentation
Make the shells with the moulds, decorate them with the Christmas star motif: allow to crystallise. Make the apple gelatine, leave to cool and place in the shell. Meanwhile, make the milk chocolate ganache and as soon as it reaches 28° C, pour it into the mould on the gelatine.
Leave to crystallise overnight and then, make and pour the crisp almond praline and pour: crystallise and close it.
