Used Cacao Barry products
Moulded Chocolate Bonbon
Futuristic seed
Level
level 3
Dosage
Recipe for 36 portions
Used Cacao Barry products
Recipe components
Hazelnut crunch
| Ingredients | Preparation |
|---|---|
| Melt Ambre java and hazelnut praline. Add Pailleté Feuilletine and orange zest. Use at 28℃. Roll out until 3mm and cut into (2.5 cm diameter) round. |
Orange coulis
| Ingredients | Preparation |
|---|---|
| Boil all ingredients (except coriander seed powder) for 4 mins. Add orange concentrate. Cool to 18℃ and use. |
Orange and coriander seed ganache
| Ingredients | Preparation |
|---|---|
| Melt ambre java and fleur de cao together in a bowl. Boil cream, orange concentrate, corn syrup and coriander seed powder to 40℃. Pour the mix above into melted chocolate and emulsify. Add soften butter and alcohol. Use 26-28℃.
|
Chocolate shell
| Ingredients | Preparation |
|---|---|
| Melt and add 130g of Alunga and 10 g of cocoa butter. Use at 29-30℃.
|
Cocoa butter colours
| Ingredients | Preparation |
|---|---|
| Melt and use at 28℃. |
More recipes