UGuanaja Coulant 70% kunye noPraline “Imbeko kuLaguiole”

Kuyonwabisa ukuphonononga enye yezona zinto zibalulekileyo kwimbali ye-gastronomy yanamhlanje. Ibhisikithi yeChocolate Coulant, yenziwe yinkosi Iibras zikaMichel Ngo-1981 kwindawo yakhe yokutyela eLaguiole, yayingeyonto nje yokutya okumnandi, kodwa yayiyinguqulelo yobuchwepheshe esekelwe kumahluko obushushu kunye nokumangaliswa.

Emva kokuphanda ngeendlela ezisetyenziswayo ngo-2026, i-avant-garde iyayeka ukusebenzisa i-coulant yendabuko "enamaleko omnye" (leyo ishiywe ingafakwanga ngaphakathi) ukuze ibuyisele ubuchule bokuqala bukaBras: le umongo oqandisiweyoIinguqulelo zangoku zidlala ngokubandakanya amafutha anqabileyo (afana nebhotolo yekoko kunye neepralines ezicocekileyo) kunye nokusetyenziswa kwe-airs ukunciphisa umthwalo we-lipid wetshokolethi.

IMBALI NEFILOSOFI

UMichel Bras wathabatha iminyaka emibini ukwenza le recipe ibe ntle. Ugqozi lwafika kuye emva kwemini yokutyibiliza eqhweni nosapho lwakhe; xa efika ekhaya, ubushushu betshokholethi eshushu ekwabelwana ngayo busebenze njengesishukumisi seemvakalelo. Ngokwenyani, i-coulant yokuqala iqulathe i-ganache eqandisiweyo ifakwe kwintlama yekhekhe lesiponji. Njengoko ibhaka, ikhekhe iyapheka ngelixa umbindi wayo unyibilika, nto leyo edala uvuyo oluqheleke kwihlabathi liphela, nangona ludla ngokwenziwa kakubi.

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IRESIPHI YOBUGCISA: 70% GUANAJA NE PRALINE COULANT "HOMAGE TO LAGUIOLE"

Le nguqulelo iphakamisa iprofayili yeemvakalelo isebenzisa izithako eziphezulu ezikhankanyiweyo kwithala lethu leencwadi lekoko (iValrhona) kunye nee-precision texturizers (iSosa).

1. Ulwelo lwePraline Core (iGanache yokufakwa)

• 150 g Itshokholethi emnyama yeGuanaja 70% (Ikhowudi 4653)
• 150 g I-Hazelnut Praline 66% "Amanqaku Athosiweyo" (Ikhowudi 7531)
• 200 ml Ikhrimu engama-35% Amafutha (Elle kunye neVire)
• 2 g Ityuwa yasentwasahlobo (iiflakes ezintle)

2. Intlama yebhisikithi

• 220 g Itshokholethi emnyama yeGuanaja engama-70%
• 200 g I-AOP Butter (Elle kunye neVire)
• 4 g I-Natur Emul (Izithako ze-Sosa-iLecithin yeSoya esulungekileyo)
• 160 g Iqanda elipheleleyo (malunga neeyunithi ezi-3 ze-53g)
• 80 g Umthubi weqanda (malunga neeyunithi ezi-4 ze-20g)
• 100 g Iswekile emhlophe
• 90 g Umgubo oqinileyo (El Raiguer)

3. Isiphelo: Norohy Vanilla Air

• 200 ml Amanzi esembiwa
• 50 g Iswekile
• 1 wena Norohy Madagascar Vanilla Pod (IKhowudi 31356)
• 2 g I-Soy lecithin (Izithako zeSoy)

Izixhobo ezicetyiswayo: I-Thermomix, iimold zentsimbi engagqwaliyo (6 cm ø), ibhegi yekhekhe, iBamix (yomoya), isikali sokuchaneka.

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IMIYALELO YENYATHELO NENYATHELO

1. I-Core (Ibekwe iiyure ezingama-24 ngaphambi): Bilisa ukhilimu uze uwuthululele kwitshokolethi yeGuanaja kunye nepraline. Xuba nge-blender yokuntywila ide ibe bushelelezi kwaye ikhazimle. Yongeza ityuwa. Galela kwiimold ezincinci (2 cm) ze-hemisphere uze uqandise kwi--18°C.
2. Intlama: Nyibilikisa itshokolethi kunye nebhotolo kumaqondo obushushu angama-45°C. KwiThermomix, xuba amaqanda, iingqayi, kunye neswekile de zibe mhlophe kwaye zibe khrimu. Yongeza iNatur Emul (oku kuya kunceda ukuzinzisa i-emulsion yamafutha). Xuba netshokolethi enyibilikisiweyo, kwaye ekugqibeleni, uhluze umgubo usebenzisa intshukumo yokugoba.
3. Ukubeka: Thambisa iimolds uze uzivuthulule ngebhotolo kunye nomgubo wekoko. Gcwalisa isiqingatha sesithathu ngentlama yekhekhe. Beka isiseko sepraline esikhenkcezisiweyo embindini. Gquma ngentlama engaphezulu de imold ibe yi-3/4 epheleleyo.
4. Ukupheka: Bhaka kwi 190 °C imizuzu emi-8-9Injongo kukuba ingaphandle liqine kodwa umbindi ube kuma-65°C.
5. Umoya: Faka i-vanilla kwiswekile kunye nesiraphu yamanzi. Yipholise ukuya kuma-40°C, yongeza i-lecithin, kwaye uthambise iBamix kumphezulu ukuze wenze iqamza elizinzileyo nelingenamthungo.