Component 1Shell in Los Bejucos dark chocolate 70% cocoa
Ingredients
Method
Melt and temper the chocolate, use to make the shells, crystallise.
Component 2Apple and cinnamon gelatine
Ingredients
| 300 g | Granny smith apple purée |
| 80 g | Water |
| 9 g | Yellow pectin |
| 180 g | Sugar |
| 1 g | Cinnamon |
| 1 g | Star anise |
Method
Mix the purée and water, add the pre-mixed pectin and cook at 102°C.
Component 3Los Bejucos milk chocolate ganache 46% cocoa
Ingredients
| 325 g | 35% fat cream |
| 30 g | Sorbitol |
| 65 g | Glucose |
| 40 g | Butter |
| 640 g | Los Bejucos dark chocolate 46% cocoa |
Method
Bring the cream, glucose and butter to the boil, pour onto the chocolate and mix well.
Component 4Crisp almond praline
Ingredients
| 500 g | Almond praline with 55% almonds |
| 100 g | Crunchy flakes |
| 100 g | Cocoa butter |
Method
Mix the praline with the crushed crunchy flakes and add the tempered cocoa butter.
Preparation
Make the shells with the moulds, decorate with the Christmas star motif: allow to crystallise.
Make the apple gelatine, leave to cool and place in the shell. Meanwhile, make the milk chocolate ganache and as soon as it reaches 28°C, pour it into the mould on the gelatine.
Leave to crystallise overnight and then, make and pour the crisp almond praline and pour: crystallise and close.
