Scrat Delight
Recipe by François Galtier
I. COMPOSITION
- Pine Nut Chocolate Shortbread
- Chocolate Chablon
- Crunchy Chocolate Filling
- Chocolate Dip
II. PINE NUT CHOCOLATE SHORTBREAD
- 220 g T55 Flour
- 70 g Icing Sugar
- 35 g Roasted Pine Nut Powder
- 2,5 g Baking Powder
- 1 g Sea Salt
- 100 g Temptation 64 Belgian dark couverture chocolate
- 150 g Butter
- 50 g Eggs
- 270 g Mini Rice Poppers
PROCESS
- Mix all the powders with the melted chocolate to get them sanded, then add butter in cubes to obtain a sanded powder.
- Add the eggs to finalize the dough and mix it with the rice poppers at the end.
- Let it cool down in the refrigerator and roll it out to a thickness of 5mm.
- Cut it into discs of ø2,5cm with a ø4mm mark using a smooth round nozzle for the rod, refine the edges and place them on truffles in a 5 inch silicone mold upside down to get the round shape.
- Bake it in a ventilated oven at 160°C for around 15min .
III. CHOCOLATE CHABLON
- 200 g Deodorized Cocoa Butter
- 300 g Temptation 64 Belgian dark couverture chocolate
PROCESS
- Warm up the Deodorized Cocoa Butter at 80°C and pour on it the chocolate to melt it.
- At 30°C, pour it in the egg chocolate mold CW2066 h32mm and take out the extra to keep only a thin shell of preparation into the mold.
- Let it crystalize.
IV. CRUNCHY CHOCOLATE FILLING
- 200 g Temptation 64 Belgian dark couverture chocolate
- 400 g Hazelnut Praliné 65%
- 40 g Oil
- 4 g Sea Salt
- 150 g Crispy Crunchies
- 100 g Roasted Pine Nut
PROCESS
- Melt the chocolate and mix it with the praliné and the oil.
- Add all the other ingredients and let them crystallize at room temperature (around 20°C).
V. CHOCOLATE DIP
- 100 g Temptation 64 Belgian dark couverture chocolate
- 400 g Intense 35 Belgian milk couverture chocolate
PROCESS
- Melt and temper each chocolate separately.
- When you are ready finish the acorns.
VI. MONTAGE
- Fill up the egg mold including the crystallized chocolate chablon shell with the crystallized filling, stick 2 molds together and place them in the refrigerator for a bit to unmold the eggs.
- Prepare the chocolate dip, pour the tempered milk chocolate in the container and make some lines in a cross with the tempered dark chocolate.
- Pick each egg with a toothpick and dip it in the chocolate dip to create a shell with lines on the surface.
- Pick polystyrene with the other side of the toothpick to let the shell crystalize.
- Take out the toothpick and stick the shortbread to make the head of the acorn.
