Gift
Black Berry Chocolate Joconde
Butter 100 g
Almond Paste 75 g
Sugar 107 g
Whole egg 125 g
Cake Flour 112 g
Baking Powder 1.5 g
Cocoa
Powder (Cacao Barry) 15 g
Milk 81 g
Tanzanie 75% (Cacao Barry) 45 g
Frozen Black Berry
Whipping Butter & Almond Paste & Sugar together，add in
Whole egg
Swift Flour & Baking Powder & Cocoa Powder all together
then adds back into 1.
Boil Milk then pour into Tanzanie75%, melt it slowly and mix well,
cool down to 25~28°C，then mix back to 2
Pour the dough into moulds
Bake in 180 oC for 23-25 minutes
Hazelnut Caramel Paste
Glucose 150 g
Sugar 250 g
Butter 40 g
Cream 510 g
Pure
hazelnut paste 100% (Cacao Barry) 130 g
Caramelize Glucose & Sugar.
Pour in Butter & Cream，then cool to 105c.
Cool down then mix in Pure hazelnut paste 100%.
Chocolate Cream
Madagascar
64% (Carma) 160 g
Claire 33%
(Carma) 85 g
Karluha 60 g
Cream 36% 225 g
Glucose 25 g
Inverted Sugar 25 g
Coffee Soluble 20 g
Cream 36% 410 g
Gelatin 2 ea
Boil Cream 36% & Glucose & Inverted Sugar & Coffee
Powder all together
Add in soften Gelatin into 1) then pour into Madagascar 64% &
Claire 33% to emulsify chocolates and mix well together
Add in Karluha and mix well, set it into refrigerator for 2 hours
Re-mix before using it
Cocoa Flake
Icing Sugar 250 g
Orange Juice 100 g
Butter 100 g
Cake Flour 80 g
Cocoa
Powder (Cacao Barry) 25 g
Swift Icing Sugar & Cake Flour & Cocoa Powder all
together
Add in Orange Juice then mix well
Mix in melted Butter，rest the dough in refrigerator then spread out
in a baking sheet
Bake in 180 oC for 7 minutes
Raspberry Sorbet
Raspberry Puree 500 g
Water 240 g
Sugar 175 g
Glucose Powder 25 g
Stabiliser 3 g
Cook Water & Sugar all together to 55c
Add in Glucose Powder & Stabilizer into 1) and mix well
Mix in Raspberry Puree, making sorbet by sorbet machine