Mesquite

I combined smoked almonds and ancho Chile with dark chocolate to mimic the heat of the roasting process. The ancho Chile adds a subtle heat to the ganache, turning your mouth into a miniature cocoa bean roaster.
Level:
Medium
Makes:
144 chocolates

Homemade mesquite smoked almond praline

Ingredients: Homemade mesquite smoked almond praline

  • 90 g
    water
  • 216 g
    sucrose
  • 29 g
    powdered glucose
  • 14 g
    sorbitol

Preparation: Homemade mesquite smoked almond praline

Caramelise.

Ingredients: Homemade mesquite smoked almond praline

  • 324 g
    mesquite smoked almonds

Preparation: Homemade mesquite smoked almond praline

Add to caramel. Pour onto Silpat baking sheet and leave to cool.

Ingredients: Homemade mesquite smoked almond praline

  • 11 g
    skimmed milk powder

Preparation: Homemade mesquite smoked almond praline

Add to caramel-nut mixture in a food processor. Process until smooth.

Milk chocolate smoked almond praline base

Ingredients: Milk chocolate smoked almond praline base

Preparation: Milk chocolate smoked almond praline base

Melt together at 40°C.

Ingredients: Milk chocolate smoked almond praline base

  • 516 g
    homemade smoked almond praline
  • 20 g
    M-7PAIL

Preparation: Milk chocolate smoked almond praline base

Mix into previous mixture.

Leave on marble to crystallise to 23°C and cast into 5-mm-thick frame.
Allow to crystallise at 16°C for 1 hour.

Ancho Chile ganache

Ingredients: Ancho Chile ganache

  • 272 g
    36% cream
  • 4 g
    dried and ground ancho chile

Preparation: Ancho Chile ganache

Mix and boil. Infuse for 2 minutes. Strain and rescale heavy cream.
Add whole milk if needed to return to original weight.

Ingredients: Ancho Chile ganache

  • 43 g
    glucose syrup DE 60
  • 29 g
    sorbitol powder
  • 31 g
    invert sugar

Preparation: Ancho Chile ganache

Dissolve in previous mixture. Leave to cool to 35°C.

Preparation: Ancho Chile ganache

Melt together at 40°C. Pour previous mixture over melted chocolate mixture and emulsify with food processor or immersion blender. Leave to cool to 32-34°C.

Finishing and serving

Pour ancho chile ganache in 5-mm-thick frame on top of smoked almond praline base. Allow to crystallise at 16°C for 12 hours. Cut to 25 x 30 mm and enrobe with dark chocolate Callebaut® 811. Decorate with ground ancho chile powder.