Onyx

Recipe components

Bonbon praline noisette

IngredientsPreparation

Temper the chocolate and mix with all the ingredients.

Yuzu jelly

IngredientsPreparation
  • 300g
    yuzu
  • 20g
    glucose
  • 6g
    NH pectin
  • 200g
    sugar

Boil the Yuzu with glucose.

Add pectin NH and sugar.

Cook until 104°C.

Keep in the chiller until cool.

Blend and use.

Orange Ganache

IngredientsPreparation
  • 250g
    35% cream
  • 10g
    orange zest
  • 100g
    sugar
  • 45g
    sorbitol
  • 1g
    sea salt
  • 150g
    unsalted butter
  • 20g
    Grand Marnier

Boil the cream with orange zest and keep 10 min for infuses.

Heat the cream again and add sugar, Sorbitol and salt.

Remove from the heat and add the Cacao Barry – Inaya™ 65% and butter.

Then mix with the Grand Marnier and blend well.

Black Cacao butter color

IngredientsPreparation

Melt the cacao butter and mix with the color powder.

Red Cacao butter color

IngredientsPreparation

Melt the cacao butter and mix with the color powder.

Gold Cacao butter color

IngredientsPreparation

Melt the cacao butter and mix with the color powders.