Gourmet

Crispy Choc Bites

AN ORIGINAL RECIPE BY l’École Gourmet Valrhona

3 steps

Makes 20 of each

Recipe Step by Step

MANJARI 64% DARK CHOCOLATE CRISPY CEREAL CAKES

Preparation time: 15 minutes
Rest time before use: at least 2 hours

160 g 50% Almond & Hazelnut Praliné
90 g MANJARI 64% chocolate
40 g Cornflakes
20 g Roughly chopped cranberries

Melt the MANJARI 64% chocolate and add it to the praliné. Mix well. Add the cornflakes. Using a spoon, shape into small, roughly 15g crispy cereal cakes and leave to set at room temperature in a dry space.

JIVARA 40% MILK CHOCOLATE CRISPY CEREAL CAKES

Preparation time: 15 minutes
Rest time before use: at least 2 hours

135 g Blanched slivered almonds
35 g Diced candied orange
100 g JIVARA 40% chocolate
125 g Water
200 g Caster sugar

Boil the water and sugar so that a syrup forms. Put the almonds into the syrup for two minutes, then drain.
Place them on a tray lined with baking paper and bake for approx.
10 minutes at 180°C until the almonds have a nice caramel colour. Mix the caramelised slivered almonds, candied orange cubes, and tempered JIVARA 40% chocolate in a large mixing bowl.
Using a spoon, shape into small, roughly 15g crispy cereal cakes and leave to set at room temperature in a dry space.

PASSION FRUIT INSPIRATION CRISPY CEREAL CAKES

Preparation time: 15 minutes
Rest time before use: at least 2 hours

200 g PASSION FRUIT INSPIRATION
150 g Unsalted butte
20 g Puffed quinoa
20 g Puffed rice
20 g Crunchy pearls (optional for recipe with gluten)
20 g Diced fresh papaya*

*See the nutrition tip section at the end of the recipe.

Mix the following together in a mixing bowl: the quinoa, puffed rice, crunchy pearls, dried papaya cubes and PASSION FRUIT
INSPIRATION. Add the butter, which you have melted in advance.
Using a spoon, shape into small, roughly 15g crispy cereal cakes and leave to set at room temperature in a dry space.