Tempering Mycryo Cocoa Butter & Claire33%.
Mix in Pure Hazelnut Paste 100% .
Put into moulds.
Caramel Mandarin Ganache
Cream 36% 240 g
Glucose 9 g
Sugar 68 g
Claire 33%
(Carma) 315 g
Butter 43 g
Mandarin Peel 3 ea
Grand Marnier 32 g
Sea Salt Flakes with Seaweed
Soak Mandarin Peel with Cream 36% for 2 hours， swift then
re-heat cream.
Caramelize Glucose & Sugar then mix into 1).
Pour 2) into Claire33% to melt the chocolate and emulsify it.
Add in melted Butter & Grand Marnier and mix well.
Pour on the top of Milk Gianduja and spread out, sprinkle Sea Salt
Flakes with Seaweed.
