Arabella

Name: Arabella
Cuisine: Chinese
Ingredients: 830 g granulated sugar (750g mixed, 80g heated); 5 g ground ginger; 20 g Yellow Ribbon pectin; 700 g banana puree; 100 g glucose; 10 g citric acid (dissolved in water); 10 g water (approx); 800 g Piedmont hazelnuts (for homemade nut paste); 500 g granulated sugar (for homemade nut paste); 150 g water (for homemade nut paste); 1 vanilla bean (for homemade nut paste); 210 g Jivara couverture chocolate (Valrhona) (chopped); 20 g cocoa butter; 500 g 60/40 hazelnut praline (Valrhona); 640 g homemade hazelnut praline; 150 g chopped toasted hazelnuts; Jivara couverture chocolate (Valrhona) (tempered), as needed

Layered chocolate with banana-ginger jam and hazelnut praline, enrobed in milk chocolate

Varies

Easy

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Ingredients

granulated sugar (750g mixed, 80g heated) 830 g

ground ginger 5 g

Yellow Ribbon pectin 20 g

banana puree 700 g

glucose 100 g

citric acid (dissolved in water) 10 g

water (approx) 10 g

Piedmont hazelnuts (for homemade nut paste) 800 g

granulated sugar (for homemade nut paste) 500 g

water (for homemade nut paste) 150 g

vanilla bean (for homemade nut paste) 1

Jivara couverture chocolate (Valrhona) (chopped) 210 g

cocoa butter 20 g

60/40 hazelnut praline (Valrhona) 500 g

homemade hazelnut praline 640 g

chopped toasted hazelnuts 150 g

Jivara couverture chocolate (Valrhona) (tempered) as needed

Instructions

Banana-ginger fruit paste

Mix 750g granulated sugar, ground ginger and pectin. Heat the banana puree and glucose with the remaining 80g granulated sugar to 45°C; add the first mixture. Stir with a wooden spatula in a figure-8 pattern and cook to 107°C, or until the refractometer reads 75. Add the citric acid dissolved in water, mix, and immediately pour into a frame (see spreading step)

Homemade hazelnut praline

Spread the hazelnuts in a single layer on a baking sheet and bake in a 170°C oven for 20 minutes. Sift the hazelnuts through a coarse sieve to remove the skins. Boil the sugar and water in a pan to 121°C. Pour the cooked sugar over the crushed vanilla bean and warm, peeled, toasted hazelnuts; stir-fry over medium heat until the mixture becomes sandy and caramelized. Pour onto a non-stick tray to cool. Roughly chop, then grind in a mill or food processor into a paste. The paste should have a grainy texture; do not grind it too fine. Refrigerate to chill.

Hazelnut praline with toasted hazelnut pieces

Mix and temper the chocolate and cocoa butter. Add the other ingredients, and pour immediately.

Spreading

Prepare a guide rail or frame 5mm high, placed on 40cm wide roll baking paper. Immediately after adding the acid, pour and spread the fruit paste as quickly as possible. Cool completely. Replace the guide rail or frame with a 10mm high one. Fill the nut paste along the full length, spread with a spatula, and smooth with a straight edge. Crystallize at 16-18°C.

Pre-coating and cutting

Once the base has set, cut around the edge with a small knife along the stainless steel guide rail; cut into 40cm wide sheets that fit the cutting frame exactly. Keep the base at this temperature throughout crystallization. Apply a very thin layer of tempered Jivara chocolate to pre-coat one side of the base; let it crystallize, then flip it onto baking paper and apply a very thin layer of tempered chocolate to pre-coat the other side. Before the chocolate crystallizes, immediately cut into 21 x 30mm pieces with a cutter. Store at 12°C.

Coating and finishing

To achieve the best coating quality, working principles must be followed and humidity (below 60%) and lab temperature (24-27°C work area, 16°C crystallization zone) must be strictly controlled. Temper the nut paste filling to 24°C about 1 hour before coating. Place the chocolate neatly and evenly spaced on the conveyor belt. Coat with tempered Jivara chocolate, and make a 'grid' pattern with a fork or long strips with a two-tined fork. Package after the chocolate has crystallized.