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Prova Gourmet

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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 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. 

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Prova Banana and Vanilla Madeleines

Prova Banana and Vanilla Madeleines

Course: Dessert
Cuisine: French
Keyword: Banana, Prova, Tart, Vanilla
Difficulty: Advanced
Servings: 16 each
Author: Karina Rivera

Equipment

  • Oven
  • Stand Mixer
  • Mixing Bowl
  • Parchment Paper
  • Refrigerator
  • Tart Mold
  • Large Pot
  • Heat Resistant Container
  • Microwave
  • Stovetop

Ingredients

Chocolate Sableé

  • 90 g Butter (cold, small diced)
  • 50 g Granulated Sugar
  • 1 pinch Salt
  • 23 g Almond Flour
  • 180 g All-Purpose Flour
  • 20 g Valrhona Dutched Cocoa Powder
  • 40 g Whole Eggs

Coffee Financier

Caramel and Coffee Sauce

Coffee Ganache

Coffee Whipped Ganache

Instructions

Chocolate Sableé

  • Preheat the oven to 325°F.
  • In the bowl of a stand mixer fitted with the paddle attachment, place all the dry ingredients, including the 20 g Valrhona Dutched Cocoa Powder, along with the butter.
  • Beat until the mixture has a sandy consistency, add the eggs and continue mixing until everything is incorporated. Be careful not to over mix.
  • Roll the dough between 2 pieces of parchment until it is 3 mm thick. Refrigerate for 20 minutes.
  • Cut with the dough and shape the tart.
  • Bake for about 12-15 minutes at 325°F. Set aside.

Coffee Financier

  • Preheat the oven to 340°F.
  • In a mixer, fitted with a paddle attachment, mix the almond flour, sugar, and flour at medium speed.
  • Add the 3 g Prova Gourmet Pure Arabica Colombian Coffee Extract and then add the egg whites, trying not to overmix.
  • Add the butter steadily and mix until incorporated.
  • Pour into the molds and bake for 12-14 minutes.
  • Freeze and unmold.

Caramel & Coffee Sauce

  • In a pot, make a dark amber caramel.
  • Add the whipping cream little by little and mix until incorporated.
  • Once incorporated, add the butter, and continue mixing. Add 4 g Prova Gourmet Pure Arabica Colombian Coffee Extract and 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste.
  • Remove from heat and transfer to a container and set aside.

Coffee Ganache

  • Melt the 100 g Guittard Brussels 33% Milk Couverture Chocolate Wafers in the microwave.
  • In a pot, heat the whipping cream, 10 g Prova Gourmet Pure Arabica Colombian Coffee Extract, .5 each Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz), and invert sugar. Pour the mixture over the chocolate and emulsify. Add the salt and mix.

Coffee Whipped Ganache

  • Hydrate the gelatin in ice water until it softens; Squeeze out excess water and set aside.
  • In a pot, heat the first cream, 20 g Allez Belgian Glucose Syrup, and 10 g Prova Gourmet Pure Arabica Colombian Coffee Extract, bring to a boil, add the gelatin, and mix until dissolved.
  • Pour over 100 g Guittard Mystic 30% White Couverture Chocolate Wafers and make an emulsion, add the second cold cream, and keep emulsifying.
  • Let set in the refrigerator for at least 8 hours.

Assembly

  • Fill 1/4 of the tart shell with the coffee caramel.
  • Fill the rest of the tart shell with the coffee ganache and let set in the refrigerator for 30 minutes.
  • Place the financier on top of the ganache.
  • Whip the coffee whipped ganache to medium peaks and using a saint honoré tip, decorate the tart.
    Enjoy!

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