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Snack on the Go

Used Cacao Barry products

Blanc Satin™ 29%

Sweet Snack on the Go

Snack on the Go

Created by

Sang Kyun Jeong
South-Korean finalist at World Chocolate Masters 2015, works at Lotte Hotel Seoul

Level

level 3

Used Cacao Barry products

Blanc Satin™ 29%

Almond Cream

Ingredients	Preparation
100g almond powder 100g butter 10g all-purpose flour 6g cocoa powder 55g whole egg(s) 90g icing sugar	Mix together all ingredients in food processor.

Dark Tart

Ingredients	Preparation
100g butter 20g almond powder 1bean(s) vanilla bean 0.7g salt 165g all-purpose flour 18g cocoa powder 40g whole egg(s) 63g icing sugar	Mix together all ingredients in food processor. Roll out until 15 mm thick and cut with round cutter. Bake at 160°C for 8 minutes.

Almond Croquant

Ingredients	Preparation
20g almonds 10g sugar	Caramelise sugar and mix in almonds.

Balsamic Caramel Cream

Ingredients	Preparation
37g sugar 30g balsamic glaze 162g cream 70g Blanc Satin™ 29%	Whip up 100 g of cream until a medium peak is obtained. Caramelise sugar, and mix with 62.5 g of warm cream and balsamic glaze. Pour over white chocolate and mix until smooth. Mix chocolate mixture with whipped cream.

Cocoa Decoration Line

Ingredients	Preparation
11g all-purpose flour 16g DCP-22GT 8g egg white 13g icing sugar	Mix together all ingredients and strain the mixture

Basil Paste

Ingredients	Preparation
10g basil 1g garlic 4g pine nuts 10g olive oil 1g parmesan cheese	Mix together all ingredients in food processor.

Mushroom

Ingredients	Preparation
3piece(s) champignon de paris	3 champignons de Paris

White Chocolate

Ingredients	Preparation
40g Blanc Satin™ 29%	Temper chocolate and make into desired shape.

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