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Duchess Of Burgundy
Made with Amande 70% - 9015
An original recipe from the École Valrhona3 steps
makes 180 hollow shells 3cm in diameter
Recipe Step by Step
Citric Acid Solution
2.1g citric acid
220g blackcurrant pulp
55g apple juice
50g caster sugar
7g yellow pectin
280g caster sugar
2g Citric Acid Solution
Chocolate Almond Praliné
50g EQUATORIALE LACTEE 35%
20g BEURRE DE CACAO
510g PRALINE AMANDE 70% FRUITE
Assembly and finishing
Use a paintbrush to decorate some half-sphere molds with a dash of violet colored cocoa butter. Mold the half-spheres with the tempered couverture.
Flip over and leave the chocolate to run off for a few seconds before smoothing off.
Trim the half-spheres before they have completely set.
Leave to set.
Blend the fruit jelly in a food processor and then pipe around 3g into each half-sphere.
Temper the Chocolate Praliné and then pipe around 3g into each half-sphere.
Leave to set for 24 hours at 17°C (63°F) and at 60% humidity.Temper some violet cocoa butter to 30-32°C (86-90°F) and use a wide brush or comb to make stripes on an acetate sheet.
When set, brush the surface with silver powder.
Slightly melt the edges of the half-spheres with a heat gun, seal with some tempered milk chocolate couverture and then immediately add half a cocoa butter acetate sheet, pressing down firmly and taking care to remove any trapped air.
Leave to set at 17°C (63°F), remove the acetate sheets and unmold.