Used products: Crunchy Sesame Praline
2.4 ozsesame paste
1.8 ozcaramelised white sesames
Preparation: Crunchy Sesame Praline
Mix together praliné, sesame paste and caramelised sesames.
Melt together chocolate and cocoa butter at 45°C.
Mix together both mixtures and temper at 23°C.
Pour in moulds and leave to crystallise at 4°C for 10 minutes.
Used products: Yuzu Kochi Pâte de Fruits
8.2 ozFruit'Purée Yuzu Capfruit
13.9 ozFruit'Purée Pear Williams Capfruit
2.9 ozglucose syrup DE 38
0.6 ozyellow pectin
Preparation: Yuzu Kochi Pâte de Fruits
Mix together Fruit'Purée Yuzu Capfruit, Fruit'Purée Pear Williams Capfruit and a bit of sugar at 40°C.
Incorporate glucose, pectin and the rest of the sugar, and heat up to 72° Brix.
Spread out on a frame between two rulers of 6 or 8 mm, and leave to cool.
Used products: Yuzu Kochi Truffle
Preparation: Yuzu Kochi Truffle
Melt chocolate at 45°C.
Mix Fruit'Purée Yuzu Capfruit, glucose and salt, and heat up to just below 30°C.
Add butter to chocolate and emulsify.
Mix together chocolate mixture and yuzu mixture.
Add yuzu zest and pour into moulds at 30°C.
Used products: Textured Soy
1.1 ozatomised glucose
Preparation: Textured Soy
Mix together glucose and starch.
Heat soy up to 40°C and gradually add previous mixture.
Emulsify with Turmix blender and store.
Used products: Finishing and assembly:
Preparation: Finishing and assembly:
Spray moulds with coloured chocolate and create shells with Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa.
Fill moulds with textured soy, pâte de fruits and truffle, and seal with crunchy sesame praline.