Used Cacao Barry products
Recipe components
Sour Cherry Confit
| Ingredients | Preparation |
|---|---|
| Adjust the pH of the fruit pulp to 3.60 by adding trisodium citrate |
| Mix and add to the fruit pulp |
| Bring to a boil and add the sugar and glucose without losing the boil |
| Cook to 74 Brix and add the tartaric acid |
Pour immediately into a 4 mm thick frame. | |
Zéphyr and Kirsch Ganache
| Ingredients | Preparation |
|---|---|
| Boil |
| Let the temperature go down to and Mycryo® cocoa butter. |
| Mix and add the kirsch. |
Frame on the sour cherry confit (4 mm). | |
Bitter Ganache
| Ingredients | Preparation |
|---|---|
| Boil |
| Pour on the chocolate and emulsify |
Pour into a 4 mm thick frame on the sour cherry confit. | |
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