CACAO BARRY INGREDIENTS
- Zéphyr™ 34% white chocolate
Alunga™ 41% milk chocolate couverture
Recipe for 12 glasses (110 cc).
Zéphyr™ white chocolate and exotic fruits cream
1 piece = 35 g
176 g of Zéphyr™ white chocolate - 78 g of passion fruit puree - 39 g of mango puree - 44 g of invert sugar - 6.3 g of gelatin powder - 31.5 g of water for hydration - 25 g of Cointreau - 440 g of whipping cream 35% fat
Add warm puree, invert sugar into melted Zéphyr™ white chocolate and mix. Add soaked gelatin. Add Cointreau and cold cream. Pour into glasses, leave in the fridge.
1 piece=50 g
-170 g of coconut puree - 75 g of mango puree - 25 g of lime puree - S.Q. of orange zest - 84 g of caster sugar - 1.7 g of NH pectin - 10 g of cocoa liqueur - 250 g of pineapple - 125 g of mango - 340 g of orange zest
Heat the puree, orange zest, sugar and pectin to 40°C and boil. Add 6 mm diced pineapple and cook. Add diced mango (1 cm) then stop cooking. Cool a bit, add liqueur and cut orange (around 1.5 cm ). Pour into the glass on top of the Zéphyr™ white chocolate.
1 piece=20 g
-100 g of whipping cream 35% fat - 15 g of glucose - 15 g of invert sugar - 100 g of Alunga™ milk chocolate couverture - 205 g of whipping cream 35% fat
Boil cream, glucose syrup and invert sugar. Pour over Alunga™ milk chocolate couverture and make a ganache. Add the cold cream and then put in the fridge for at least 8 hours. Whip up the ganache and pipe on top of the compote.
100 g of icing sugar - 100 g of fresh butter - 100 g of flour - 100 g of ground almonds
Mix soft butter and icing sugar. Add flour, almond flour and make a crumble. Bake at 160°C for 20
Pour at the bottom of each glass the Zéphyr™ white chocolate and exotic fruits cream. Add the pineapple compote. Leave to set. Pipe the Alunga™ chantilly bulbs on the pineapple compote. Spread crumble on top of the glass then sprinkle with icing sugar and decorate.