Magic Potion
Recipe by François Galtier
I. COMPOSITION
- Crunchy Base
- Exotic and Praliné Sauce
- Exotic Mousse
- Chocolate Shell
- Yellow Glaze
II. CRUNCHY BASE
- 165 g Hazelnut praliné 65%
- 30 g Deodorized Cocoa Butter
- 0.5 g Salt
- 20 g Crispy Crunchies
- 20 g Puffed rice
PROCESS
- Melt the cocoa butter at 45°C, add the praliné, then mix and add the rest of the ingredients.
- Pour 10 g per truffle silicon mold ø6 cm.
III. EXOTIC AND PRALINE SAUCE
- 200 g Hazelnut praliné 65%
- 100 g Mango puree
- 40 g Passion puree
PROCESS
- Add cold fruits purees gradually to the praliné by creating an emulsion.
- Pour 30 g per insert truffle silicon mold ø4 cm.
IV. EXOTIC MOUSSE
- 100 g Mango puree
- 20 g Passion puree
- 25 g Gelatin mass (1/5)
- 225 g Obsession 30 Belgian white chocolate
- 500 g Whipped Cream 35% Fat
PROCESS
- Heat the fruit purees with the gelatin mass and mix with white chocolate to make a ganache.
- At 36°C incorporate the whipped cream delicately.
V. CHOCOLATE SHELL
- 500 g Emotion 58 Belgian dark chocolate couverture
- 300 g Deodorized Cocoa Butter
- 3 g Black food coloring
PROCESS
- Melt the chocolate and cocoa butter, add the coloring and mix.
- Use at 35°C.
VI. YELLOW GLAZE
- 100 g Fresh cream 35% fat
- 70 g Sugar
- 410 g Glucose syrup
- 180 g Gelatin mass (1/5)
- 225 g Obsession 30 Belgian white chocolate
- 700 g Mirror glaze neutral
- SQ Yellow chocolate coloring
PROCESS
- Heat the cream with sugar and glucose, then pour on the gelatin to melt it.
- Add chocolate, mix well to melt all the chocolate drops and add the mirror glaze and coloring at the end.
- Blend the glaze and use at 35/40°C.
VII. MONTAGE
- Pour the crunchy base into the truffle silicon mold ø6 cm and let it settle.
- Pipe the mousse on top and push the frozen insert of exotic praliné sauce inside.
- The final assembling should be at ½ cm from the top. Freeze it.
- Unmold, for the foot stick 3 little cones deep in the chocolate coating at 35°C.
- Decorate with a ring of black modeling chocolate ø5 cm to fix on the top, then 2 skulls molded into silicon mold with black modeling chocolate and 2 small rings ø1 cm.
- Brush a bit of silver powder on all black elements.
- Finish the decoration with yellow glaze and create a bubble in the glaze.
