Contributed by the Almond Board of California
|Almond paste (50/50)||8|
|Orange zest, 1 orange|
|Orange oil||1 tsp.|
|Confectioners' sugar, sifted||6.5|
|Dark chocolate, melted||1|
|Cocoa butter, melted||1.5|
|Espresso beans, cracked||1|
|Trimoline (invert sugar)||1.25|
|Chocolate, Valrhona extra bitter 61%, half melted||9.5|
|Unsalted butter, room temperature||1.5|
|Total appr. wt.||4||9.5|
Combine almond paste, corn syrup, orange zest and orange oil; blend gently. Add sifted sugar. Knead until smooth and all of the sugar is incorporated. Roll out evenly on a quarter-sheet pan size of parchment paper. Spread the melted chocolate evenly over the surface of the marzipan, and allow to set. Once set, flip over onto a parchment paper-lined tray.
Temper the milk chocolate following the maunfacturer's guidelines. Add the praline and cocoa butter; carefully blend in the feuilletine. Spread evenly over the marzipan, and allow to set.
Warm the cream slowly in a pan. Meanwhile, toast the almonds until very dark; add the almonds, while still hot, to the cream along with the cracked espresso beans. Bring to a quick simmer, and remove from heat. Cover and allow to infuse for 20 minutes. Strain off the cream, and measure 7.75 ozs. If you are a little short, add some fresh cream. Place in a clean pan, add the trimoline and bring to a boil. Slowly stir cream mixture into the center of the chocolate, making sure to create and maintain an emulsion. Carefully stir in the butter. Spread over the praline, and allow to set.
Once the ganache is set, cut the petit fours into the desired shapes. Dip them in tempered bittersweet chocolate. Before the chocolate sets, sprinkle with fleur de sel.
Yield: 1 quarter sheet pan