Passion-Quinoa sugarfree chocolate photo

Passion-Quinoa sugarfree chocolate

by David Maenhout

 

Ingredients

  • Crunch of quinoa
  • Praliné bottom
  • Ganache passion fruit

Preparation

Crunch of quinoa

  • 60 g quinoa
  • A dash of olive oil (aromatic)
  • Pinch of cacao pepper szechuan orange
  • Roast quinoa in olive oil with a pinch of sechuan pepper
  • Let cool down and keep dry immediately

Praliné bottom

  • Make a bottom of praliné on 5 mm
  • 500 g hazelnut paste with sweetener Callebaut MALPRA
  • 250 g Malchoc dark Callebaut tempered MALCHOC-D
  • crunch of Quinoa
  • 3 g moulded seasalt
  • Mix everything and pour to desired thickness
  • Let harden

Ganache of passionfruit 

  • 200 g cream
  • 35% 275 g passion fruit puree Crop’s
  • 6 g moulded cacao pepper szechuan orange
  • 720 g Malchoc dark Callebaut MALCHOC-D
  • 20 g sorbitol 80 g sugar substitute
  • 100 g diary butter
  • Make the ganache
  • Bring to boil cream, passion fruit puree, pepper
  • Add sugars, remove from the heat, mix
  • Add butter at a temperature of 35°
  • Pour on the bottom of praliné
  • Cut into the desired size

Finishing

Product used

Blackcurrant puree
Blackcurrant photo

packaging: 1 kg