Storm

Used Cacao Barry products
Sweet Snack on the Go

Storm

Created by
  • Diego Lozano
    Brazilian finalist at World Chocolate Masters 2015, works at Escola de Confeitaria Diego Lozano
Level
level 3
Used Cacao Barry products
Recipe components

Sablé Breton

IngredientsPreparation
  • 62g
    egg yolks
  • 126g
    fine sugar
  • 184g
    T55 flour
  • 6g
    baking powder
  • 0.2g
    salt
  • 124g
    unsalted butter

Mix all ingredients in a food processor.
 Spread out on a frame (19 x 28 cm) and bake at 170°C for 12 minutes.
Cut into lightning bolt shape.

Gianduia and Sicilian Lemon Ganache

IngredientsPreparation

Boil together cream and lemon zest in sauce pan.
Pour over gianduja and mix well.

Lime Marshmallow

IngredientsPreparation
  • 140g
    fine sugar
  • 50g
    lime juice
  • 110g
    invert sugar
  • 56g
    gelatin mass

Mix together sugar, lime juice and 45 g of Trimoline® in a sauce pan, and heat up to 114°C.
Mix together 65 g of Trimoline®, gelatine mass and previous mixture in a stand mixer for 8 minutes.