SACHA INCHI AÇAI

AMAZONÍA 75% GANACHE

Bring the cream and invert sugar to a boil. Pour the hot cream gradually over the melted Amazonia 75 % Dark Chocolate, stirring at the center to create a smooth and shiny core. As soon as the ganache temperature reaches 35°C / 95°F add the diced butter and perfect the emulsion with an immersion blender. Pour the ganache into a pipping bag.

AÇAI RASPBERRY GEL

Bring the acai, sugar (A), raspberry compound and glucose to a boil. Mix the pectin with the sugar (B) and slowly whisk into the boiling mixture. Cook this mixture until the temperature reaches 106°C / 222°F. Add the citric acid and the neutral glaze.

SACHA INCHI PRALINÉ

Place the sacha inchi nut into an oven and roast for 5 minutes. Place the sugar and water into a pot and turn the heat on, when the caramel reaches 102°C / 215°F add the warm nuts and turn off the heat. Mix the nuts until the sugar crystallizes. Let it cool down, putt the caramelized nuts into a food processor and mix it until creates a fine paste. Add the melted chocolate to the paste and temper the paraliné mixture.

PAINTING THE MOLD

Using a polycarbonate mold, add a drop of tempered chocolate in each cavity. Before it crystallizes, press each drop with plastic wrap and remove inmediately to create a brown spot. Make a line in each cavity with adhesive tape. Temper the green colored cocoa butter and paint the mold with a paint brush. Remove the adhesive tape and paint with gold color.
Temper the Amazonia 75% Dark Chocolate, fill the molds and make the shells. Fill the molds with the Sacha Inchi Praliné and empty the mold, as you do when you create a shell; To make a thin layer of praliné, add a drop of the Açai Raspberry Gel in the center of the cavity and over the gel. Fill the cavity with the Amazonia 75% Ganache. Cap with the tempered chocolate and unmold.