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Professional
Comet Molding
Made with Amande 60% - 2260
An original recipe by Romain Grzelczyk
4 stepsMakes 12 assemblies
Recipe Step by Step
01
Azélia Spray Mix
400g BEURRE DE CACAO
600g AZELIA 35%
Melt the ingredients together. Use a chinois to strain before using the mixture. Temper the mixture at 80-85°F (28-29°C) so that when you spray it into your molds it will give your assemblies or art pieces a shiny finish. To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.
02
Almond Praline 60% For Molding
250g EQUATORIALE LACTEE 35%
100g BEURRE DE CACAO
1000g PRALINE AMANDE 60% CARAMELISE
Melt the milk couverture and cocoa butter at 115-120°F (45-50°C) and mix them with the praline. Heat to 115°F (45°C). Start crystallizing the chocolate at 75-80°F (25-26°C) before molding.
03
Caramelized Almonds
250g Blanched almond sticks
130g Whole blanched almonds
120g Caster sugar
35g Water
Lightly toast the almonds at 300°F (150°C) for 10 minutes. Cook the sugar and water at 240°F (115°C). Pour the almonds into the cooked sugar. Break up the mixture then cook until caramelized. Cool on a baking tray.
04
Praline & Caramelized Nut Bars
1350g Almond Praline 60% for molding
500g Caramelized almonds
Use some pre-crystallized Azélia chocolate to mold your Valrhona bars. Turn out and leave the couverture to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. After these have crystallized, garnish the bars with tempered praline and sprinkle them with caramelized almonds. Leave to harden at 60°F (17°C).
Assembly and finishing
Molding
Spray a thin layer of pre-crystallized Azélia spray mix inside the reindeer molds.
Leave to harden at 60°F (17°C).
Use some pre-crystallized Azélia couverture to mold the reindeer.
Turn out and leave the couverture to spread for a few moments, then smooth away any excess.
Drain the molds by holding them suspended over two rulers.
Before the couverture has completely crystallized, trim off any excess, then mold again using pre-crystallized praline.
Leave to harden then trim again.
Refrigerate for a few minutes or leave at a temperature of 60°F (17°C) to set.
Use some pre-crystallized dark chocolate to mold the solid reindeer antlers.
Leave to harden at 60°F (17°C).
Stick the halves together by melting each one’s edges on a hot surface at 135-140°F (58-60°C) so that they seal firmly.
Use a dab of chocolate to stick the antlers on the reindeer’s head, then stick on a few pieces of caramelized almond.
Leave to harden.
Assembly
Break up the bars and stick the pieces one on top of the other to create a base (see photo).
Use a hot plate to de-crystallize the bottom of your molded chocolate and stick the reindeer onto the base.