Folia
Yuzu Gel
300 g tangerine
150 g Fruit'Purée Yuzu Capfruit
72 g gel dessert
75 g sugar
1 vanilla bean
- Mix Fruit'Purée Yuzu Capfruit, sugar and vanilla bean. Heat up to 70°C.
- Add gel dessert and tangerine. Cutter into a smooth gel.
Jamaican Pepper Ganache
370 g cream
66 g invert sugar
270 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
260 g Cacao Barry® Origin dark chocolate couverture Mexique 66% cocoa
110 g butter
14 g allspice
2 cinnamon sticks
- Mix cream, cinnamon and allspice in saucepan. Heat up to 40°C. Remove from heat and leave to rest for one hour.
- Heat chocolate to 45°C.
- Reheat allspice cream to 50°C and pour through a sieve.
- Add invert sugar to allspice cream while stirring.
- Add chocolate and butter. Mix into a smooth ganache with a blender.
Crispy Macadamia
385 g macadamias
214 g rock sugar
260 g Cacao Barry® milk-flavored chocolate couverture Lactée Caramel 31% cocoa
18 g salt
130 g puffed rice
- Blend macadamias into a smooth paste.
- Mix puffed rice, salt and sugar into macadamia paste.
- Melt chocolate and add macadamia paste to it. Stir well.
- Temper mixture and roll out to a thickness of 2 mm.