Sarrasin drop

Created by

level 1

TOPIC OF YOUR CHOICE:

I worked with buckwheat for my chocolate bonbon. because this product is at the centre of farming history in Brittany.

FLAVOURS IN YOUR CREATION: 

dark chocolate shell
milky ganache infused with sobacha (buckwheat tea)
crispy buckwheat nougatine
buckwheat praliné

INSPIRATION BEHIND YOUR CREATION: 

For this creation I sought inspiration in typical flavours from my region, Brittany, which is a mainly agricultural region. As a farmer’s son, I grew up surrounded with buckwheat fields that my dad grew. I  decided to honour buckwheat  in my creation by working it in different textures. The shape of the bonbon reminds of a water drop touching a pebble, as we have in our rivers.

  1. Sobacha Ganache
  2. Buckwheat nougatine
  3. Sobacha praliné
  4. Assembly and finishing

Recipe components

Sobacha Ganache

PreparationIngredients
Preparation

Infuse cream and Sobacha. Filter.
Heat up the infusion with Glucose and butter, then pour on Elysée 36% Chocolate and Alto el Sol 65% Chocolate.
Mix and pipe when the temperature is at 31°C.

Ingredients

Buckwheat nougatine

PreparationIngredients
Preparation

Heat up Glucose, add Cassonade and butter.
Cook, then add the buckwheat slivers.

 

Ingredients
  • 20g
    glucose DE 60
  • 20g
    Cassonade
  • 20g
    Cassonade
  • 19g
    churned butter 82% fat
  • 28g
    buckwheat silvers

Sobacha praliné

PreparationIngredients
Preparation

Mix the praliné with Elysée 36% chocolate, pipe at 28°C.

Ingredients
  • 38g
    Sesame and sobacha praline
  • 5g
    CHM-P36ELYS-LN

Assembly and finishing

In the top shell , pipe Sobacha Ganache.
In the second shell, pipe the praliné then add the nougatine disc.
Assemble the 2 sides.