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Recipe Step by Step
01
Salted butter caramel (235°F/112°C) vanilla paste
- 425 g Whipping cream
- 7 g NOROHY Madagascan organic vanilla paste
- 45 g Glucose DE35/40
- 425 g Sugar
- 115 g Salted butter
- 1017 g Total weight
Heat the cream with the vanilla paste. Slowly warm the glucose then progressively add the sugar and heat through to obtain a light caramel. Deglaze with the butter. Add the hot cream and cook the mixture at 235°F (112°C). Cool to 82/85°F (28/30°C) before use.
02
60% Almond & Hazelnut Praliné with almond pieces for measuring out
- 70 g SOSA chopped blanched almonds
- 50 g COCOA BUTTER
- 480 g NUTTY 60% ALMOND & HAZELNUT PRALINÉ
- 600 g Total weight
Roast the chopped almonds for approx. 10 minutes at 300°F (150°C). Sift to remove any overly large almond pieces. Melt the cocoa butter at 100/120°F (45/50°C) then mix it with the praliné. Reheat the mixture to 100°F (45°C) and add the roasted almonds. Temper the mixture so that it starts to set at 75/80°F (25/26°C) before measuring it out.
03
Hukambi 53% One Shot Ganache
- 255 g Whipping cream
- 125 g SOSA glucose DE60
- 330 g HUKAMBI 53% COUVERTURE
- 90 g VALRHONA CLARIFIED BUTTER
- 800 g Total weight
Heat the cream and glucose DE60 to 140°F (60°C). Slowly pour the mixture over the partially melted chocolate and clarified butter. Blend to make a smooth, glossy ganache. Measure it out at 85/90°F (30/32°C).
04
Opalys Spray Mix
- 350 g OPALYS 33% CHOCOLATE
- 150 g COCOA BUTTER
- 500 g Total weight
Melt the ingredients together. Strain before use. Temper the mixture to 82/84°F (28/29°C).
05
Dulcey Spray Mix
- 150 g COCOA BUTTER
- 350 g DULCEY 35% CHOCOLATE
- 500 g Total weight
Melt all the ingredients together then spray at a temperature of 105-115°F (40-45°C).
06
Hukambi Spray Mix
- 350 g HUKAMBI 53% COUVERTURE
- 150 g COCOA BUTTER
- 500 g Total weight
Melt the ingredients together. Strain before use. To temper your mixture, heat to 115°F (45°C), then cool down to 85°F (29°C).
07
Tulakalum Spray Mix
- 150 g COCOA BUTTER
- 350 g TULAKALUM 75% COUVERTURE CHOCOLATE
- 500 g Total weight
Melt all the ingredients together then spray at a temperature of 105-115°F (40-45°C).
08
Stella
- 800 g Salted butter caramel (235°F/112°C) vanilla paste
- 600 g Nutty 60% Almond & Hazelnut Praliné with Almond Pieces for measuring out
- 800 g Hukambi 53% One Shot Ganache
- As needed HUKAMBI 53% COUVERTURE
- As needed TULAKALUM 75% COUVERTURE CHOCOLATE
- As needed DULCEY 35% CHOCOLATE
- As needed OPALYS 33% CHOCOLATE
- 500 g Opalys Spray Mix
- 500 g Dulcey Spray Mix
- 500 g Hukambi Spray Mix
- 500 g Tulakalum Spray Mix
- 4200 g Total weight
Make the salted butter caramel and leave it at 60/65°F (16/18°C) until it has cooled.
PREPARATION:
Shape some guitar paper into cone shapes. You will use these later to make the fillable chocolate cones.
Use some 3.5cm and 2cm diameter PVC tubes lined with guitar paper to make some tubes of pre-set Hukambi couverture and cut them into 22cm pieces.
Use some pre-set Tulakalum, Hukambi, Opalys and Dulcey couvertures to coat the inside of the pre-prepared cones and 1.5cm and 2.5cm diameter half-spheres. Leave to set at 60/65°F (16/18°C).
Spread the various pre-set couvertures between two guitar sheets and cut them into ovals using a 3cm cutter. Leave to set. Remove the cones from their molds and melt their base on a hot plate so they are approximately 7cm tall.
Use a piping bag to fill the cones, 2cm tube and half-spheres with the salted butter caramel, 60% nutty almond and hazelnut praliné and Hukambi ganache. Leave to set at 60/65°F (16/18°C).
After they have set, slightly melt the base of the cones and place each one on a matching chocolate oval laid out on a tray. Lightly melt the half-spheres on a hot plate and assemble them neatly. Leave to set.
Place the cones on a tray and spray them with their matching pre-set spray. Spray the chocolate tubes with pre-set Hukambi mix. Leave to set.
PREPARATION:
Shape some guitar paper into cone shapes. You will use these later to make the fillable chocolate cones.
Use some 3.5cm and 2cm diameter PVC tubes lined with guitar paper to make some tubes of pre-set Hukambi couverture and cut them into 22cm pieces.
Use some pre-set Tulakalum, Hukambi, Opalys and Dulcey couvertures to coat the inside of the pre-prepared cones and 1.5cm and 2.5cm diameter half-spheres. Leave to set at 60/65°F (16/18°C).
Spread the various pre-set couvertures between two guitar sheets and cut them into ovals using a 3cm cutter. Leave to set. Remove the cones from their molds and melt their base on a hot plate so they are approximately 7cm tall.
Use a piping bag to fill the cones, 2cm tube and half-spheres with the salted butter caramel, 60% nutty almond and hazelnut praliné and Hukambi ganache. Leave to set at 60/65°F (16/18°C).
After they have set, slightly melt the base of the cones and place each one on a matching chocolate oval laid out on a tray. Lightly melt the half-spheres on a hot plate and assemble them neatly. Leave to set.
Place the cones on a tray and spray them with their matching pre-set spray. Spray the chocolate tubes with pre-set Hukambi mix. Leave to set.
Assembly and finishing
Stick a 2cm tube inside a larger tube using a cone filled with some pre-set milk chocolate. Leave to set. Place the tube on a stable surface and start attaching the cones at random across its top, alternating between different types of chocolate. Leave to set. Turn the tube upside down and gently place it back on the surface so you can finish attaching the cones to the bottom section. Arrange and attach some spheres at random so that the dessert looks well balanced.
Finish by sealing the filled tube with a chocolate oval.