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Professional
Zéa
Made with Bahibe 46%
A recipe by Rémi Montagne
Executive Pastry Chef at L’École Valrhona
Makes 30 chocolates (gift molds, ref. 31930)
Recipe Step by Step
01
SALTED BUTTER CARAMEL (225°F/108°C)
220g Heavy cream 36%
20g Glucose DE 38/40
220g Sugar
60g Salted butter
520g Total
Heat the cream and glucose.
Cook the sugar in several stages to make a light-colored caramel.
Deglaze with the butter.
Add the hot cream and cook the mixture at 225°F (108°C).
Cook the sugar in several stages to make a light-colored caramel.
Deglaze with the butter.
Add the hot cream and cook the mixture at 225°F (108°C).
02
CORN WITH 50% CARAMELIZED ALMOND & HAZELNUT PRALINÉ
35g BAHIBE 46%
9g COCOA BUTTER
350g 50% CARAMELIZED ALMOND & HAZELNUT PRALINÉ
110g Grilled corn
504g Total
Melt the chocolate and COCOA BUTTER at 115-120°F (45-50°C) and mix them with the praliné.
Heat to 115°F (45°C).
Start tempering the mixture at 75-79°F (25-26°C) then add in the lightly ground corn.
Heat to 115°F (45°C).
Start tempering the mixture at 75-79°F (25-26°C) then add in the lightly ground corn.
Assembly and finishing
As needed BAHIBE 46%
Mold some tempered BAHIBE chocolate in gift-shaped molds (ref. 31930).
Turn out and leave the chocolate to spread for a few moments, then smooth away any excess.
Invert the molds and leave them suspended over two rulers to drain the excess, then trim away any rough edges before the chocolate sets completely.
Leave to set fully.
Make the salted butter caramel. When it has cooled, pour approx. 10g into each mold.
Temper the corn praliné and pour 15g over the caramel.
Leave to set for 24 hours, then fill up any gaps with tempered BAHIBE chocolate.