Medium
Makes: 60 snacks
I owe this idea to Ivan Raga, our creative photographer. He said,"make me somethig with soy or whiskey. Something I can pour soy or whiskey on during the shot!" and this came up! Baru is a seed that is native in the Amazon and is being cultivated to avoid deforestation and create extra revenue for those communities. I really love the product and the project. Therefore, I decided to use Baru with soy and Thai curry for the crunch and the spicy notes. It is fabulous! Having the chance to exchange, take ideas from others and push the boundaries bring such great products!I owe this idea to Ivan Raga, our creative photographer. He said,"make me somethig with soy or whiskey. Something I can pour soy or whiskey on during the shot!" and this came up! Baru is a seed that is native in the Amazon and is being cultivated to avoid deforestation and create extra revenue for those communities. I really love the product and the project. Therefore, I decided to use Baru with soy and Thai curry for the crunch and the spicy notes. It is fabulous! Having the chance to exchange, take ideas from others and push the boundaries bring such great products!I owe this idea to Ivan Raga, our creative photographer. He said,"make me somethig with soy or whiskey. Something I can...
- Shelf life:
- 4 weeks
- Conservation:
- Room temperature
Containing: 4 Components
Baru Praline
Ingredients: Baru Praline
-
125 gBar nuts, light roasted
-
37 gsugar
-
3 gsea salt
-
30 gOlive oil
Preparation: Baru Praline
- Make a dry caramel with the sugar.
- Pour caramelized sugar over the lighly roasted baru nuts.
- Add the sea salt on top.
- Once cold, create a praline with a stone grinder until you obtain a smooth texture by adding the olive oil.
- Reserve.
- Pipe on the bottom of the casted snack.
View tools
- Pot
- Stone grinder
Curry Cashews
Ingredients: Curry Cashews
-
60 gCashews
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4 gGrapeseed oil
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20 gMaple syrup
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2 gGreen curry paste
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1 gcurry powder
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5 gCoconut sugar
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1 gground ginger
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1 gGround tumeric
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1 gsea salt
-
0.5 gGround Cumin
Preparation: Curry Cashews
- Preheat oven to 325F/165C.
- Toast cashews for 5 minutes.
- Whisk together oil, maple syrup and curry paste.
- Remove slightly toasted cashews and immediately toss in curry mixture.
- Add remaining spices and coconut sugar.
- Return cashews to oven and and bake for 8-12 minutes until golden brown and roasted.
- Once cold, chop in small pieces and sprinkle on top of the baru praline.
View tools
- Whisk
Soy Ganache
Ingredients: Soy Ganache
-
150 gmilk
-
30 gsoy sauce
-
10 gsorbitol
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13 gglucose
-
3 gFleur de sel
Preparation: Soy Ganache
- Warm up the milk, sorbitol, glucose and fleur de sel at 80°C
- Pour on the combined, chopped chocolates.
- Add the soy sauce and emulsify using a hand mixer.
- Let cool down at 28°C.
- Pipe on top of the praline.
- Allow to rest for 24 hours before capping the molds.
View tools
- Immersion blender
- Pot
Molding
Ingredients: Molding
Preparation: Molding
- With tempered chocolate, cast the desired mold.
- Let set before filling.
- Fill the mold with the soy ganache used at 30°C - fill no ore than 1/3 of the mold.
- Place the praline - let set.
- Cap the mold using tempered Zephyr Caramel.
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