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NATURAL ARCHITECTURE - Hans Ovando

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NATURAL ARCHITECTURE

Chocolate Egg

500g Cacao Barry white chocolate blanc satin 29.2%
  50g raisin oil 
      1 vanilla pod

 

1. Melt the chocolate with the oil to 45ºC.
2. Fill the mould with the mix tempered to 29ºC.
3. Place in the fridge for 15 minutes and then remove the egg from the mould

SPICES COCOA STREUSEL (SAND)

  85g flour
  15g cocoa powder
  50g white Sugar
  50g dark Sugar
100g hazelnut powder 
  15g cocoa paste
110g butter
    2g mixed spices

 

1. Mix everything together with the chilled butter in the food processor.
2. Bake at 155ºC for 12 minutes.
3. Set aside for finishing the dessert.

CARAMELIZED NIBS (ROCKS)

40g sugar
20g water
40g cocoa nibs 100%

 

1. Heat the water and sugar to 145ºC, add the nibs and continue cooking until caramelized.

HAZELNUT POP CRUNCHY (RAIN)

40g roasted hazelnuts
30g hazelnut paste
30g hazelnut praline
40g Cacao Barry ghana milk chocolate 40.5%
10g beurre noisette
15g pailleté feuilletine
  1g fleur de sel
  5g PETA ZETAS

 

1. Melt the chocolate hazelnut praline, hazelnut paste and butter to 45ºC. Mix with all the other ingredients.
2. Keep in a bowl and set aside for finishing the dessert.

MANGO VANILLA SPHERIFICATION (EGG YOLK) “LIFE”

 160g mango puree
   20g passion fruit puree
      ½ vanilla pod
   30g water
   20g sugar
  1.5g textura citras
  2.5g textura gluco
  0.5g textura xantana
1500g water
  7.5g textura algin

 

1. Mix the puree with the water and sugar in a blender
2. Add the Textura Citras and mix together
3. Add the Textura Gluco
4. Add the Textura Xantana.
5. 2nd preparation Mix the water and Textura Algin with a blender and place in the fridge for ten minutes..

RASPBERRY JELLY (FRUIT)

100g raspberry water
 0.8g agar-agar
 0.5g powdered gelatine
    3g water (for the gelatine)

 

1. Mix the water, agar and raspberry water and boil.
2. Add the gelatine and place in raspberry moulds.

SORBET NATURAL COCOA PUREE (SNOW)

337g water
  40g dextrose
170g white sugar
    5g stabilizer for sorbet
  10g lemon juice
540g cocoa puree (BAT)

 

1. Mix the dextrose, sugar and stabilizer together, then add to the water and cocoa puree and heat everything to 85ºC.
2. Place in the fridge and when the mixture is cold, mix in the lemon juice. Place in the freezer.
3. When the mixture is frozen, pass through the “Pacojet” machine

WHITE CHOCOLATE AND LIME (SNOWFLAKE)

300g white chocolate 
     2 zest of limes 
  30g yogurt powder

 

1. Melt the chocolate to 45ºC, temper the mix to 29ºC and mix in the lime zest.
2. Spread with a chablon on a guitar sheet and add sieved yogurt powder.

APRICOT HONEYCOMB (ANIMAL ARCHITECTURE)

140g Apricot water
  40g Water
   Zest of ½ a lemon
   1g Agar-agar
0.4g Gelatine powder
   2g Water (for the gelatine)

 

  1. Mix the water, agar and apricot water and boil. Add the gelatine and then pour into a honeycomb mould.

HONEY AIR (ANIMAL ARCHITECTURE)

200g honey
200g water 
    4g lecithin

 

1. Mix everything together with a blender and make the air.

PASSION GANACHE

180g cream 35%
  70g passion fruit puree
 2.5g powdered gelatine
  14g water (for the gelatine)
  40g Caaco Barry Cuba dark chocolate 70%
130g Cacao Barry Ghana milk chocolate 40.5%

 

1. Meld the dark and milk chocolate, heat the cream and add the gelatine.
2. Mix with a blender and finally add the passion fruit puree.

CHOCOLATE AND LIQUORICE SAUCE

30g liquid glucose
50g sugar
50g liquorice paste
80g water
20g cocoa powder

 

1. Heat all the ingredients to 102ºC except the cocoa powder, which is added at the end.