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Makes one 34 × 34 × 10mm frame or 90 pieces
Recipe Step by Step
FRUIT MARZIPAN
600g 55% ALMOND PASTE
45g Amarena cherries
45g Candied orange cubes
690g Total
Mix in the ALMOND PASTE and roll out in a 4mm frame (ref. 3346) using a rolling pin.
Set aside at 60-65°F (16-18°C).
SPICED AMATIKA 46% FRAMED GANACHE
290g Almond drink
20g Glucose DE 60
2.8g Natur Emul
2.5g Five-spice
550g AMATIKA 46%
28g Flavorless coconut oil
893,3g Total
Leave to cool to 140/150°F (60/65°C), then pour half onto the chocolate and coconut oil.
Mix using a stand mixer, add the rest of the liquid and mix for a long time to perfect the emulsion.
Assembly and finishing
As needed CARAÏBE 66%
Prepare the fruit marzipan, roll out into a 4mm guitar frame (ref. 3346) lined with silicon paper and leave to dry overnight.
The following morning, turn over and place a 6mm frame on top (ref. 3347) using the support tray (ref. 3343) to secure them.
Prepare the ganache and pour into the 6mm frame (ref. 3347). Leave to set at 17°C and 60% humidity.
Remove from the frame and pre-coat the marzipan side with tempered dark couverture. Turn the dessert over and coat the ganache side, then immediately cut it into 22 × 55mm rectangles using a guitar cutter. Coat them with dark chocolate and put the decoration in place.