Cumaná (Created by Philippe Vancayseele - Technical Advisor - Chocolate Academy Belgium)
| Ingredients | Preparation |
|---|---|
|
200 g
cream
0.5 g saffron powder a pinch of fleur de sel |
Boil together. |
| 450 g dark chocolate Callebaut Origine Venezuela | Pour the cream on the chocolate and homogenise with the mixer. |
| 35 g invert sugar | Mix in and leave to cool to 35°C. |
| 75 g butter | Beat into crème and fold in. |
| Pour into a frame and leave to cool. Coat the top with a thin layer of pre-crystallised dark or milk chocolate. Leave to harden. Turn over, cut with the guitar cutter (22.5 x 22.5 mm) and enrobe with dark chocolate Callebaut Origine Venezuela or milk chocolate Callebaut Origine Java. | |
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James F. Duckings (UK)
I've tried it... What an amazing flavor!