Tropic sphere

Tropic sphere

Level:
Easy
Makes:
Recipe for 30 snacks

Banana Rum Compote

Used products: Banana Rum Compote

  • 110 g
    granulated sugar
  • 540 g
    banana pulp
  • 30 g
    Butter 84%
  • 1 g
    Vanilla pod
  • 30 g
    aged rum

Preparation: Banana Rum Compote

Caramelise granulated sugar and other ingredients. Let it cool and keep it in cooler.

Moist Chocolate Cake

Used products: Moist Chocolate Cake

Preparation: Moist Chocolate Cake

Melt butter and Cacao Barry chocolate. Add and mix in rest of ingredients to obtain a homogenous texture. Fill the molds and cook at 180°C during 15 minutes. Let it cool, unmold. Keep in freezer.

Cuba Chocolate Cream

Used products: Cuba Chocolate Cream

  • 500 g
    35% cream
  • 500 g
    milk
  • 200 g
    egg yolks
  • 150 g
    Refined sugar
  • 1 g
    Tonka beans
  • 500 g
    CHD-Q70CUB

Preparation: Cuba Chocolate Cream

Mix cream by hand. Mix milk in mixer, strain and cook until 82°C with egg yolk, refined sugar and tonka bean. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.

Hazelnut Chocolate Siphon sponge

Used products: Hazelnut Chocolate Siphon sponge

Preparation: Hazelnut Chocolate Siphon sponge

Mix hazelnut paste by hand. Blend and strain Cacao Barry chocolate. Put egg whites, yolks, refined sugar and flour into Siphon. Add chargers CO2. Fill half the plastic glasses. Cook in microwave oven for 40 seconds. Let it cool, unmold.

Mango, pasion fruit syrup

Used products: Mango, pasion fruit syrup

  • 250 g
    mango puree
  • 450 g
    passion fruit puree
  • 100 g
    mineral water
  • 2 g
    Vanilla pod
  • 400 g
    Refined sugar
  • 60 g
    aged rum

Preparation: Mango, pasion fruit syrup

Heat mango puree, passion fruit puree, mineral water, vanilla pod and refined sugar. Add aged rum. Pour over moist chocolate cake.

Cuba Chocolate Glaze

Used products: Cuba Chocolate Glaze

  • 1000 g
    CHD-Q70CUB
  • 283 g
    Grapefruit seed oil

Preparation: Cuba Chocolate Glaze

Mix all the ingredients, use at 30°C over frozen cake

Almond and Hazelnut Streusel

Used products: Almond and Hazelnut Streusel

  • 156 g
    butter
  • 141 g
    flour
  • 156 g
    brown sugar
  • 78 g
    almond powder
  • 78 g
    hazelnut powder
  • 2,5 g
    fleur de sel

Preparation: Almond and Hazelnut Streusel

Combine all ingredients in a food processor to obtain a homogenous dough. Laminate to 2mm and cook at 160°C for 14 minutes.Once baked, sprinkle with Cacao Barry – Mycryo®, let it cool. Crumble in food processor and set aside until use.

Hazelnut crispy base

Used products: Hazelnut crispy base

Preparation: Hazelnut crispy base

Combine butter with melted Cacao Barry chocolate and cocoa butter. Add rest of ingredients. Mix and laminate to 2 mm. Let it cool in freezer. Cut circles 3 cm and use for base of the moist cake