Used products: Chocolate Crumble
Preparation: Chocolate Crumble
Mix all dry ingredients.
Melt chocolate and add it to dry mixture while stirring.
Add butter to mixture and blend into fine crumble.
Used products: Fig Compote
20 piece(s)fresh fig
1 piece(s)liquorice stick
2 piece(s)cinnamon stick
40 gred wine
Preparation: Fig Compote
Quarter ten figs.
Put fig pieces into saucepan together with all other ingredients. Boil into a compote.
Cut remaining figs into small cubes. Mix them into the compote.
Used products: Chocolate Biscuit
Preparation: Chocolate Biscuit
Whisk egg whites and egg yolks together with sugar in two separate bowls.
Mix the two mixtures together.
Make ganache of melted butter and chocolate.
Mix flour into egg mixture, followed by the ganache.
Bake in a preheated oven at 195°C for 10 minutes.
Used products: Chocolate Tonka Mousse
Preparation: Chocolate Tonka Mousse
Boil cream with tonka beans and leave to rest for 30 minutes.
Make light caramel of glucose and sugar.
Deglaze with tonka cream and add chocolate.
Add whipped cream at a temperature of 35℃.
Used products: Tangerine Cremeux
175 gFruit'Purée Mandarin Capfruit
50 gFruit'Purée Calamansi Capfruit
75 gegg yolks
Preparation: Tangerine Cremeux
Mix together Fruit'Purée Mandarin Capfruit, Fruit'Purée Calamansi Capfruit, sugar and egg yolks, and heat up to 81℃ in thermomix.
Leave to cool to 30℃. Mix with gelatine and butter.