Used products: Marmalade
420 gOrange blanched pulp
210 gPeach puree
210 gmandarin puree
2 gVanilla pod
4 gyellow pectin
196 gcaster sugar
4 gAcid citric solution
Heat orange blanched pulp, peach puree and mandarin puree. Add and mix in vnailla pod. Cook yellow pectin, caster sugar until 76°C. Then add acid citric solution. Let it cool and keep in cooler.
Used products: Gluten Free Molleaux
Preparation: Gluten Free Molleaux
Melt butter and Cacao Barry chocolate. Add and mix eggs, almond powder, almond paste, icing sugar, orange peel and candied orange peel. Mix to obtain a homogenous texture.Fill the molds and cook at 180°C for 30 minutes. Let it cool, unmold. Keep it in freezer.
Used products: Ghana chesnut cream
Preparation: Ghana chesnut cream
Heat and melt chestnut puree, butter and Cacao Barry chocolate. Add vanilla pod and Grand Marnier. Emulsify with a hand mixer, let it cool until use.
Used products: Vanilla Santo Domingo Ganache
Preparation: Vanilla Santo Domingo Ganache
Heat cream, glucose syrup and vanilla pod. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.
Used products: Chocolate Glaze
Preparation: Chocolate Glaze
Heat cream, glucose syrup and condensed milk. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use.
Used products: Chocolate Gourmand Glaze
Preparation: Chocolate Gourmand Glaze
Melt Cacao Barry chocolate and add grapefruit seed oil and caramelised cocoa nibs. Mix all ingredients, use at 30°C over frozen cake