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Professional
Comoé
Made with milk chocolate Sioka 56%
AN ORIGINAL RECIPE BY L’École Valrhona
3 stepsMakes 88 pieces, for 1 frame (12mm × 34cm × 34cm)
Recipe Step by Step
Step01
SWEET AND SAVORY CANDIED CASHEW NUTS
60g sugar
20g minerale water
120g salted cashew nuts
0.5g Guérande fleur de sel
200g Total weight
Cook the sugar and water at 240°F (115°C).
Add the cashews and fleur de sel to the syrup and make sure they are thoroughly coated.
Once they are coated, caramelize them over a low heat.
Leave to cool on a baking pan.
Tip: For optimal preservation, leave the caramelized cashews in a temperature-controlled cabinet.
Add the cashews and fleur de sel to the syrup and make sure they are thoroughly coated.
Once they are coated, caramelize them over a low heat.
Leave to cool on a baking pan.
Tip: For optimal preservation, leave the caramelized cashews in a temperature-controlled cabinet.
Step02
CRUNCHY CASHEW BASE
400g pure walnut paste
145g compoz whole milk base
145g compoz white sugar base
115g crispy wheat flake cereal
805g total weight
Melt the pure walnut paste with the COMPOZ bases at 115°F (45°C).
Temper to 75/77°F (24/25°C) and add the blended crispy wheat flake cereal, then put into a frame.
Put it in the refrigerator for 10 minutes to help it start to set, then leave it to set fully at 60°F (16/18°C)
Temper to 75/77°F (24/25°C) and add the blended crispy wheat flake cereal, then put into a frame.
Put it in the refrigerator for 10 minutes to help it start to set, then leave it to set fully at 60°F (16/18°C)
Step03
SIOKA 56% GANACHE FOR FRAMES
260g whipping cream
105g glucose DE60
475g Sioka 56%
60g European-style butter
900g total weight
Heat the cream with the glucose to 140/150°F (60/65°C), then combine half with the partially melted chocolate.
Mix well with a spatula, add the rest of a the cream, and mix using an immersion blender to form a perfect emulsion.
Once the ganache is at 95/105°F (35/40°C), add the cubed butter (warmed to approx. 65°F or 18°C), and mix again.
At 90/93°F (32/34°C), pour the ganache into a frame attached to a guitar sheet covered with a fine layer of couverture.
Leave to set for 24 to 36 hours at 60/65°F (16/18°C) and a 60% relative humidity level.
Remove from the mold, coat with chocolate, and cut into your chosen shape
Mix well with a spatula, add the rest of a the cream, and mix using an immersion blender to form a perfect emulsion.
Once the ganache is at 95/105°F (35/40°C), add the cubed butter (warmed to approx. 65°F or 18°C), and mix again.
At 90/93°F (32/34°C), pour the ganache into a frame attached to a guitar sheet covered with a fine layer of couverture.
Leave to set for 24 to 36 hours at 60/65°F (16/18°C) and a 60% relative humidity level.
Remove from the mold, coat with chocolate, and cut into your chosen shape
Assembly and finishing
ASSEMBLY AND FINISHING
Make the candied cashew nuts, leave to cool and blend. Store in a temperature-controlled cabinet.
Pour the tempered crunchy cashew base into a 34× 34cm frame (depth: 6mm) attached to a guitar sheet lightly coated with tempered milk couverture chocolate.
Leave in the refrigerator for 5 minutes to trigger the crystallization process.
Put a 6mm-deep frame on top of the praliné and pour in the SIOKA 56% ganache. Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once the ganache has set, coat it with a layer of tempered milk couverture chocolate. Cut with a guitar cutter to a width of 0.75cm, then cut into 8cm strips.
Using a cone of pre-crystallized milk couverture, stick together these bars in a staggered pattern and leave to crystallize.
Coat a first time with pre-crystallized milk couverture, setting the blower quite high, then sprinkle with ground candied cashew nuts and leave to crystallize. Then coat a
second time