RED &
SPICY BIO

Complexity level

Mold: Chocolate World CW1865

Composition

Caramel with beetroot
Crisp
Colored cocoa butter

Red & Spicy bio

Steps

1 Caramel with beetroot

Ingredients

Belcolade Cacaoboter Cacao-Trace CB1 75 g

Cane sugar ORG 300 g

Glucose ORG 140 g

Beetroot juice ORG 530 g

Fresh ginger ORG 20 g

Butter 82% ORG 75 g

Preparation

Make a caramel with the sugar and the glucose.
Grate the fresh ginger into the beetroot juice and heat them together to add to the caramel.
Heat the caramel to 107°C and add the Belcolade Cacaoboter Cacao-Trace CB1 and the butter.
Mix with an immersion blender.
Allow the caramel to cool.
Use the caramel at 29°C.

2 Crisp

Ingredients

Belcolade Selection Noir 63 BIO Cacao-Trace 80 g

Cane sugar ORG 80 g

Unpeeled hazelnuts ORG 120 g

Crunchy buckwheat breakfast cereal ORG 50 g

Wasabi paste ORG 20 g

Preparation

Make a caramel with the sugar and glucose and pour this over the toasted hazelnuts.
Allow to cool on greaseproof paper and mix to a praliné.
Add the melted Belcolade Selection Noir 63 BIO Cacao-Trace and crisp and heat to 40°C.
Temper the mixture to 24-26°C and add the wasabi paste.
Spread the mixture to a thickness of 3 mm. When it is hard, cut it to size, depending on the shape.

3 Colored cocoa butter

Ingredients

Belcolade Cacaoboter Cacao-Trace CB1 100 g

Raspberry red fat soluble coloring 6 g

Preparation

Melt the Belcolade Cacaoboter Cacao-Trace CBI to 40°C, add the coloring and mix with an immersion blender.
Temper the mixture to 29°C and process.

4 Assembly

Ingredients

Preparation

Coat the molds colored with cocoa butter with tempered Belcolade Selection Noir 63 BIO Cacao-Trace.
Allow them to set for 1 hour at 16°C with a relative humidity of max. 60%.
Pipe the caramel with beetroot in the mold.
Place the crisp on the caramel.
Seal the mold with tempered Belcolade Selection Noir 63 BIO Cacao-Trace.
Remove from mold if possible.
Store at 16°C with a relative humidity of max. 60%.

Created by Matty Van Caeseele

I once tasted the combination of beetroot and wasabi. And I was astonished.
Spontaneously, my imagination ran wild. In the Red & Spicy we play with textures. Try before you die

Get in touch

More details about this recipe or our related services?

Contact us