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Cameroon Intense

Ingredients

For 120 pieces

  1. Praliné à l'Ancienne with Popcorn
  2. Cameroon Intense Ganache

Preparation

Praliné à l'Ancienne with Popcorn
  • Prepare the popcorn from the kernels. 
  • Cook the sugar to a caramel and add the popcorn. Mix well to evenly coat the popcorn. 
  • Allow to cool, then crush into small pieces. 
  • Warm the PatisFrance Praliné à l'Ancienne 67% and Belcolade Origins Noir Cameroon 80% Cacao-Trace to 104°F (40°C), then pre-crystallize to 75°F (24°C). 
  • Fold in the crushed popcorn and Crousticrep Blond until evenly incorporated.
Cameroon Intense Ganache
  • Heat the cream to 176°F (80°C). 
  • Dry-caramelize the sugar and carefully deglaze with the hot cream. 
  • Cool the mixture to 176°F (80°C), then dissolve the sorbitol and invert sugar. 
  • Pour over the Belcolade Origins Lait Cameroon 45% Cacao-Trace and Belcolade Origins Noir Cameroon 80% Cacao-Trace chocolates. 
  • Mix to create a smooth emulsion. 
  • Add the clarified butter and blend with an immersion blender until perfectly smooth. 
  • Use the ganache at 95-100°F (35-38°C).
Assembly
  • Line a 6 mm frame with parchment paper and stencil with pre-crystallized Belcolade Selection Noir Intense Cacao-Trace chocolate. 
  • Spread the Praliné à l'Ancienne with Popcorn evenly into the frame. 
  • Allow to crystallize at 61-64°F (16-18°C) with a relative humidity below 60%. 
  • Deposit the Cameroon Intense Ganache in a second 6 mm layer over the praliné. 
  • Let crystallize for 12 hours under the same conditions. 
  • Remove the frame and apply a thin layer of pre-crystallized Belcolade Selection Noir Intense Cacao-Trace. 
  • Before complete crystallization, cut into pralines using waterjet technology. 
  • Enrobe with pre-crystallized Belcolade Selection Noir Intense Cacao-Trace and finish as desired. 
  • Store at 61°F (16°C) with a relative humidity below 60%.

Created by Matty Van Caeseele and Geert Centho

Complexity level:  

The deep cocoa intensity and naturally fruity notes of Cameroon cocoa are layered through both the praliné and ganache, while caramelized popcorn brings a delicate crunch and a subtle roasted sweetness, creating a sophisticated praline with remarkable depth and character.

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