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

3.2 oz

water
7.6 oz

sucrose
1.0 oz

powdered glucose
0.5 oz

sorbitol

Caramelise.

11.4 oz

mesquite smoked almonds

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

0.4 oz

skimmed milk powder

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

2.6 oz

Callebaut Milk Chocolate - 845 - 5kg Block
2.8 oz

Callebaut Cocoa - Cocoa Butter - 4kg Callets

Melt together at 40°C.

1.1 lb

homemade smoked almond praline
0.7 oz

M-7PAIL

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.

9.6 oz

36% cream
0.1 oz

dried and ground ancho chile

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

1.5 oz

glucose syrup DE 60
1.0 oz

sorbitol powder
1.1 oz

invert sugar

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

0.7 oz

clarified butter
7.8 oz

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
3.3 oz

Callebaut Milk Chocolate - 845 - 5kg Block
1.4 oz

Callebaut Cocoa - Cocoa Butter - 4kg Callets

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.

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.