Heart of Tornado
Heart of Tornado
300g cream
400g (76%) Cacao Barry chocolate equateur
200g (31.1%) Cacao Barry lactée caramel
60g Glucose
1. Boil the cream and glucose before cooling to 85°C and adding to the chocolate
2. Make an emulsion and add to the marmalade
Rasperry marmalade
600g raspberry purée
400g sugar
12 pectin NH
50g sugar
70g glucose
5g citric acid 5g
1. Mix the purée, 400g sugar and glucose then heat to 60°C
2. Then add the pectin and 50g sugar which has previously been mixed together
3. Boil to 109°C and add the citric acid at the end