Mix pectin with 100g sugar. Add pineapple purée and beetroot juice, and bring to a boil.
3
Add in glucose and 400g sugar. Cook to 106°C or 75°Brix in refractometer.
4
Add citric acid and allow to cool.
5
In a food processor, blend the warm pineapple paste with the rum-soaked California Raisins gently to get a coarse texture of raisins.
6
Pour the paste into a frame of 4mm thickness, and set aside.
Hazelnut Puffy Rice Crispy
7
Combine Guanaja Lactee with cocoa butter, and melt to approximately 38°C. Then add to the hazelnut praline and paste.
8
Gently incorporate the chopped puff rice crispy, making sure that the puff rice crispy is well coated.
9
Immediately pour the mixture on top of the hardened pineapple paste to a thickness of 5mm (total 9mm with the pineapple paste).
TO ASSEMBLE
10
Temper Alpaco 66% dark couverture and pour over a frame with plastic acetate underneath. The thickness of couverture is approximately 1 to 1.5mm.
11
Before it fully crystalises, cut the couverture to a size of 8cm x 4cm and leave aside. Place the layered hazelnut puff rice crispy and pineapple California Raisin paste on top of a piece of couverture and allow to crystalise.
12
Cut the whole chocolate bar and sandwich the other side with another piece of dark couverture sheet.
13
For extra finishing place a 'handle, like a lollipop stick, to the corner of the chocolate bar and brush gently with metallic red colourant.
Mix pectin with 100g sugar. Add pineapple purée and beetroot juice, and bring to a boil.
3
Add in glucose and 400g sugar. Cook to 106°C or 75°Brix in refractometer.
4
Add citric acid and allow to cool.
5
In a food processor, blend the warm pineapple paste with the rum-soaked California Raisins gently to get a coarse texture of raisins.
6
Pour the paste into a frame of 4mm thickness, and set aside.
Hazelnut Puffy Rice Crispy
7
Combine Guanaja Lactee with cocoa butter, and melt to approximately 38°C. Then add to the hazelnut praline and paste.
8
Gently incorporate the chopped puff rice crispy, making sure that the puff rice crispy is well coated.
9
Immediately pour the mixture on top of the hardened pineapple paste to a thickness of 5mm (total 9mm with the pineapple paste).
TO ASSEMBLE
10
Temper Alpaco 66% dark couverture and pour over a frame with plastic acetate underneath. The thickness of couverture is approximately 1 to 1.5mm.
11
Before it fully crystalises, cut the couverture to a size of 8cm x 4cm and leave aside. Place the layered hazelnut puff rice crispy and pineapple California Raisin paste on top of a piece of couverture and allow to crystalise.
12
Cut the whole chocolate bar and sandwich the other side with another piece of dark couverture sheet.
13
For extra finishing place a 'handle, like a lollipop stick, to the corner of the chocolate bar and brush gently with metallic red colourant.
