MAKES 24DESSERTS IN SPHERE MOLDS (REF. 3728)
  • WAINA & VANILLA SHORTBREAD CRISP
    • Essentials almond shortcrust pastry 140 g
    • Organic Waina 35% chocolate 65 g
    • Vanilla powder 2 g

    Gently break up the cooked shortcrust into small pieces using the flat beater of a stand mixer.

    Mix together the pre-crystallized Waina chocolate, vanilla powder and ground shortcrust.

    Use immediately.

  • ALMOND SHORTCRUST PASTRY
    • All-purpose flour 75 g
    • Confectioner’s sugar 30 g
    • Extra fine blanched almond flour 9 g
    • Salt 0,5 g
    • European-style butter 40 g
    • Whole eggs 15 g

    Combine the dry ingredients with the cold, cubed butter.
    As soon as the mixture is completely even, add the cold eggs.
    As soon as you obtain a smooth dough, stop mixing.
    Store in the refrigerator or spread out immediately.
    Bake at 300°F (150°C).

  • SOFT MADAGASCAN VANILLA FLAVORED GANACHE

    Infuse the vanilla beans in the cream.

    Bring the cream to the boil and, bit by bit, combine it with Waina chocolate partially melted with the cocoa butter.
    Mix using an immersion blender to form a perfect emulsion.

  • VANILLA FLAVORED WAINA CHOCOLATE
    • Organic Waina 35% chocolate 1000 g
    • Vanilla powder 10 g

    Melt the Waina chocolate and add the vanilla powder.
    Temper before use.

  • PUTTING IT ALL TOGETHER

    Make the pressed Breton sablé biscuit. Place 6-8g in each sphere and leave it to set. Carefully mold a single, not overly thin layer of the Waina vanilla chocolate into half-spheres. Leave the half-spheres to drain between 2 uprights, trim away any rough edges and leave to crystallize.
    Make the soft vanilla ganache and, when its temperature has fallen below 82°F (28°C), use it to fill the spheres.

    Leave to set for 24to 48 hours at 60°F (17°C) and a 60% relative humidity level.

  • FINISHING

    Use some pre-crystallized Waina chocolate to join together the half-spheres, taking care to melt the edges using a heat gun so that they seal perfectly. Leave to set at 60°F (17°C) then remove from the molds.

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