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Plated desserts
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 pods
2 stepsRecipe Step by Step
01
MENDIANTS
600g RASPBERRY INSPIRATION
140g White dragées (sugar coated almonds)
140g Pine kernels
140g Candied diced lemon
Pour the pre-set fruit couverture into a 4mm ganache frame (product ref. 3346). When the couverture starts to set, cut out 30 x 30mm squares and/or 10 x 60mm rectangles. Store at 60°F (17°C). Use a cutting string from a pastry cutter to trace, then cut out, the squares of fruit couverture. Place the various ingredients on each square. Dab some pre-set INSPIRATION couverture at the center to stick the different parts together. Store at 60°F (17°C).
02
GUANAJA SPRAY GUN MIXTURE
350g GUANAJA 70%
150g COCOA BUTTER
Melt the ingredients together. Reduce the temperature of the mixture to 85-90°F (30-32°C). Use a chinois to strain before using the mixture.
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.