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RASPBERRY INSPIRATION COCOA POD WITH MENDIANTS
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
An original recipe by Anthony Bourdillat Pastry Chef at L’École ValrhonaMakes 10 cocoa pods2 steps
Recipe Step by Step
600g RASPBERRY INSPIRATION
140g White dragées (sugar coated almonds)
140g Pine kernels
140g Candied diced lemon
GUANAJA SPRAY GUN MIXTURE
350g GUANAJA 70%
150g COCOA BUTTER
Assembly and finishing
Molding: Use the pre-set GUANAJA spray mix to spray the inside of the cocoa pod molds (product ref. 10841), then leave them to harden. Use the pods to mold the pre-set GUANAJA couverture. 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 hardening is complete, trim away any excess, then mold again. Tap the mold to get the thickness you require. Leave to harden, trim again, then refrigerate for a few minutes then leave at a temperature of 65°F (17°C) until the chocolate is ready to slip out of its mold.Assembly: Turn out the half-pods and fill them with 12-15 mendiants. Slightly soften the half-pods, then assemble them together.