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Prova Gourmet

Vanilla Masters from Paris since 1946

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Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

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Veliche Belgian Chocolate Baking Batons

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Veliche 46% Dark Chocolate Baking Batons

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Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
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deZaan Pistachio _ Cherry ‘Heart’ Macarons

deZaan Pistachio & Cherry ‘Heart’ Macarons

Rich and luxurious macarons
Course: Dessert
Cuisine: French
Keyword: deZaan, Macaron
Difficulty: Intermediate

Equipment

  • Oven
  • Mixing Bowl
  • 1 Utensils

Ingredients

Part 1: Cocoa Cherry Gel

PART 2: PISTACHIO CHOCOLATE GANACHE

Part 3: ‘HEART’-SHAPED MACARON SHELLS

Instructions

 Part 1: COCOA CHERRY GEL

  • Heat all the ingredients except for Ultra-Tex.
  • Heat until Sugar & 15 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder have incorporated.
  • Allow to cool and add the Ultra-Tex one percent at a time while blending with a hand blender until the ‘gel’ like consistency has been achieved.
  • Store in a piping bag until ready to use.

Part 2: PISTACHIO CHOCOLATE GANACHE

  • Add Pistachio Praline & 350 g Belcolade Lait Selection 34% Milk Chocolate Discs to a bowl. Set aside until ready to use.
  • In a pan, bring the Cream & 25 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder to a light simmer.
  • Once at simmer, pour over contents in the bowl.
  • Blend with an immersion blender until smooth.
  • Allow to cool at room temperature before transferring into a piping bag ready for assembly.

Part 3: ‘HEART’-SHAPED MACARON SHELLS

  • Preheat oven at 140ºC/284ºF.
  • In a food processor, add the Almond Flour, Sugar & 30 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder. Blitz until well combined.
  • Sift the ingredients into a clean bowl.
  • Making a ‘well’ in the dry mix and add the first 110g of Egg Whites in.
  • In a pan, begin heating Water, Sugar & Red Coloring.
  • In a mixing bowl, add 2nd quantity of Egg Whites and begin whipping.
  • Once the Sugar Syrup has reached 121ºC/249ºF, gently stream into semi-whipped Egg Whites. Allow to mix until cool to touch.
  • Incorporate Meringue into the dry mix in three parts, until the desired ribbon stage has been achieved.
  • Pipe heart-shaped Macarons onto the silicone mat.
  • Once done piping, transfer trays to oven and bake for 18 minutes.
  • Turn oven off and leave them in for 3 minutes before removing.
  • Allow them to cool down completely before removing and pairing up according to size/shape.

Part 4: ASSEMBLY

  • Begin by piping a ‘ring’ of the Pistachio Chocolate Ganache around the inner shell of one of the Macarons.
  • Next, pipe a generous serving of the Cherry Cocoa Gel in the centre before placing the other shell on top and sandwiching together to create your Macarons.
  • Store in a refrigerator for 6-12 hours before serving for the best texture/taste.

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