Ingredients
Carrot-chocolate specialty
yellow confectionery paste (e.g. “Chef Rubber”)
red confectionery paste (e.g. “Chef Rubber”)
couverture Rondo Edelweiss 36%
carrot ganache
crunchy base
Carrot ganache
carrot juice, reduced
couverture Rondo Edelweiss 36%
butter
carrot flavor (optional: additional carrot oil to intensify taste)
Crunchy base
carrots, dried, finely chopped
croquantine wafer flakes
hazelnut granules, roasted (approx. 3 mm)
cashew paste
couverture Rondo Edelweiss 36%, untempered
Production
Crunchy base
Mix all ingredients for the crunchy base thoroughly. In this case, the couverture is deliberately left untempered so that the mixture does not set too firmly, remaining crispy but not too hard.
Spreading and cutting the mixture
Spread the crunchy mixture evenly about 5 mm thick on baking paper or a silicone mat and let it set slightly. Then, use a round cutter (Ø 3 cm) to cut suitable bases for the half-sphere molds. Any excess mixture can be lightly reheated, smoothed out and reused.
Reducing carrot juice
Reduce the carrot juice in a pot over medium heat to concentrate the flavor. Pour the hot juice over the couverture and allow the drops to fully melt.
Finishing the ganache
Add the butter and mix together with the carrot flavor and, if desired, additional carrot oil to a homogeneous mixture. Be careful to incorporate as little air as possible to achieve a smooth, fine texture.
Preparing half-sphere molds
First, spray the half-sphere molds with orange cocoa butter, then pour in white couverture. Allow to set.
Filling and sealing
Fill the prepared ganache into the molded half-spheres. Press the cut out crunchy base lightly into the ganache to create a stable bottom. Seal with a thin layer of couverture.
Let the filled molds crystallize well in the refrigerator until the half-spheres can be removed easily.
Evaluation