Created by:

Folia

Level:: Difficult

10.6 oz

Tangerine
5.3 oz

Fruit'purée yuzu capfruit
2.5 oz

Gelatin
2.6 oz

Sugar
1 beans(s)

Vanilla bean

Mix Fruit'Purée Yuzu Capfruit, sugar and vanilla bean. Heat up to 70°C.
Add gel dessert and tangerine. Cutter into a smooth gel.

13.1 oz

Cream
2.3 oz

Invert sugar
3.9 oz

Butter
0.5 oz

Powdered allspice
2 piece(s)

Cinnamon stick
9.5 oz

Chm-p40gha
9.2 oz

Chd-n66mex

Mix cream, cinnamon and allspice in saucepan. Heat up to 40°C. Remove from heat and leave to rest for one hour.
Heat chocolate to 45°C.
Reheat allspice cream to 50°C and pour through a sieve.
Add invert sugar to allspice cream while stirring.
Add chocolate and butter. Mix into a smooth ganache with a blender.

0.6 oz

Salt
4.6 oz

Puffed rice
13.6 oz

Macadamias
7.5 oz

Rock candy

Blend macadamias into a smooth paste.
Mix puffed rice, salt and sugar into macadamia paste.
Melt chocolate and add macadamia paste to it. Stir well.
Temper mixture and roll out to a thickness of 2 mm.