Fusion
Prune
300g prune (Seedless)
30g sherry (Ratafia)
1. Mix all by Robot Coupe
2. Spread into a frame with 2mm thin
Fig ganache
148g fig purée
18g invert sugar
100g dried fig paste
225g Cacao Barry Mexique dark chocolate
17g butter (non salted)
33g sherry (Ratafia)
- Heat Fig puree and Invert sugar until boil
- Mix melted Chocolate and Fig paste by Robot Coupe
- Add (1) into (2) to make ganache
- Let it cool. Add Sherry at 40℃ then add Butter at 35℃
- Spread in to frame with 4mm thin
Foie Gras ganache
240g terrine de Foie Gras
80g beer
26g invert Sugar
176g Cacao Barry Ghana milk chocolate
120g Cacao Barry Tanzanie dark chocolate
20g sorbitol
18g sherry
- Heat Terrine de Foie Gras, Beer and Invert sugar. Add melted chocolate and emulsify
- Let it cool until below 40℃. Add Sherry and sorbitol
- Spread into frame with 4mm thin
Praliné
100g sugar
240g Valencia almonds
68g Cacao Barry Ghana milk chocolate
1g lemon zest
- Caramelize almonds with Sugar, spread on silpat to let them cool
- Mix (1) with melted chocolate and lemon zest with the Robot Coupe
- Spread into frame with 2mm thin
Foie Gras terrine
280g Foie Gras
2.8g salt
0.14g white pepper
5g sorbitol
9g sherry (Ratafia)
- Clean the Foie Gras well
- Mix all ingredients, wrap with cling film and leave overnight
- Put in heat-resistant container and vacuum it
- Bake in steam convection oven at 60℃ for 1 hour
Finishing
- Make up layers in this order: prune, fig ganache, praliné, Foie Gras ganache
- Cut and coat with Cacao Barry Ghana milk chocolate and Extra Bitter Guayaquil dark chocolate
Decoration
- Silver powder
- Gold powder
- Cacao Barry Extra Bitter Guayaquil dark chocolate