Bamboo leaf
- Level:
-
Difficult
Light cream
Used products: Light cream
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53 gLight cream
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6,5 ginvert sugar
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2 gBamboo powder
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4 gMatch powder
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24 gbutter
Preparation: Light cream
Heat cream,sugar,bamboo and matcha powder then whisk into cut chocolate.
Fold in butter at room temperature.
Use the Cacao Barry - Fleur de Cao 70% Dark Chocolate for the chocolate shell.
Yuzu Jam (1.5 gr each)
Used products: Yuzu Jam (1.5 gr each)
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60 gyuzu puree
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30 gsugar
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2,5 gpectin
Preparation: Yuzu Jam (1.5 gr each)
Cook all then pipe into chocolate shell.
Black sugar Marzipan
Used products: Black sugar Marzipan
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50 galmond paste 50%
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20 gBlack Sugar (Japanese)
Preparation: Black sugar Marzipan
Length 3 cm x width 1 cm x thickness 0,2 cm.
Combine black sugar into marzipan and roll out to 2 mm thickness.
Place it between bamboo ganache.
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