Three chocolates honey, vinegar, and radicchio
Used Cacao Barry products
Spring / Summer
Three chocolates honey, vinegar, and radicchio
Used Cacao Barry products
Recipe components
Amaretto morbido
| Ingredients | Preparation |
|---|
| Bring the butter to the boil and leave to one side.
Mix together the icing sugar and flour, add the lemon zest and almond flour.
Place in a stand mixer or cutter, add the melted butter and egg whites.
Emulsify the resulting mixture and leave to rest for at least 8 hours in the fridge.
Dose the mixture and bake at 190°C for 12-15 mins.
|
Honey jelly
| Ingredients | Preparation |
|---|
| Mix together honey, water and agar, bring to a boil.
When is cooling at 50° add the hidrated gelatine pour into a frame.
Cut after 2-3 hours cooling.
|
Balsamic vinegar jelly
| Ingredients | Preparation |
|---|
| Mix together honey, water and agar, bring to a boil.
When is cooling at 50° add the hidrated gelatine pour into a frame.
Cut after 2-3 hours cooling.
|
Zéphyr™ ganache
| Ingredients | Preparation |
|---|
| Boil the cream, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.
|
Alunga™ ganache
| Ingredients | Preparation |
|---|
| Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.
|
Inaya™ ganache
| Ingredients | Preparation |
|---|
| Boil the cream with the glucose, pour over the chocolate and leave to rest for 5 minutes.
Add the rehydrated fish gelatine and emulsify.
Cool to 4°C and whip in stand mixer.
|
