| 1000 g | apple puree |
| 100 g | Sugar |
| 28 g | pectin |
| 1000 g | Sugar |
| 200 g | glucose 42 DE |
| 50 g | dry grappa |
| q.b. | vanilla - cinnamon - cloves |
| 22 g | 1:1 citric acid solution |
Heat the puree, add the pre-mixed pectin with the sugar, mix and cook. Gradually add the previously heated glucose and sugar and cook at 74 brix. At the end of cooking, add the grappa and the citric solution.
| 600 g | Butter |
| 350 g | Cuba Dark Chocolate |
| 10 g | Salt |
| q.b. | Vanilla |
| 75 g | Cocoa 22/24 Dark Vanilla |
| 125 g | Inverted Sugar |
| 400 g | Sugar |
| 150 g | Cream |
| 850 g | Eggs |
| 150 g | Egg Yolks |
| 500 g | Weak flour |
| 100 g | Potato Starch |
| 25 g | Baking soda |
| 350 g | Almond flour |
| 350 g | Large Chocolate Chips White Caramel - 1.700 pieces/kg |
Melt butter and chocolate, pour into a planetary mixer with sugar, salt, flavourings and mix with the leaf. Add the cream mixed with eggs and yolks and finally all the previously mixed and sieved powders. Mix the drops into the dough.
| 1000 g | Vanini Aurum Caramel White Chocolate |
| 100 g | Sunflower oil |
| 300 g | Artisan roasted almond praline |
| 150 g | almond paste |
| 100 g | Crunchy Flakes |
Temper the chocolate, add all the other ingredients.
| 1000 g | syrup 30 bè |
| 250 g | Water |
| 250 g | apple puree |
| 250 g | grappa |
Mix all the ingredients
Make the gelatine and once cold cut into 1×1 cm cubes. Make the cake and fill it with Large Chips white caramel and 350 g gelatin cubes, bake at 155°C for 40‘. Prepare the syrup and glaze. Wet the freshly baked cake. Leave overnight to rest. Frosting and decorating with a Christmas theme.
Products in this recipe
-
Dark chocolateSingle originCuba Dark Chocolate
A chocolate with a wide range of flavours, originating from the plantations of Baracoa, in northeastern Cuba.FluidityCocoa
(min)66%Cocoa
butter40%Go to product - White chocolate
Vanini Aurum Caramel White Chocolate
Vanini Aurum Caramel White Chocolate, made with a premium recipe: the flavour, the creaminess, the high fluidity point, the ease of crystallisation, the...FluidityCocoa
butter35%Total
fat43%Go to product - Cocoa powder
Cocoa 22/24 Dark Vanilla
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product - Inclusions
Crunchy Flakes
“Crepe dentelle”, thin and crunchy wafer biscuits. Caramel wafer flavour. Ideal as an inclusion or for a rocher effect.Go to product - Baking stable chips
Large Chocolate Chips White Caramel – 1.700 pieces/kg
Large drops with an intense caramel and milk flavor, combined with a hint of salty, and an amber toffee color. Resistant to baking at high temperatures.Cocoa
butter25%Total
fat31%Go to product - Pralines
Artisan roasted almond praline
Clean tasting praline, delicate and well-balanced flavour of roasted caramelised almonds. Refined structure with a pleasant crunchiness, delicately discernable...
Almonds55%Go to product
