Used products: Raspberry Jelly
2 gNH pectin
300 graspberry puree
Preparation: Raspberry Jelly
Mix sugar with pectin NH. Heat and infuse the raspberry puree with tarragon, sieve and add sugar-pectin mixture. Heat the puree to 80˚C. Let cool down.
Used products: Spiced Ganache
Preparation: Spiced Ganache
Infuse for 30 minutes cream with star anise, cardamom, licorice and vanilla. Caramelise the sugar and glucose for a light caramel. Add the cream and boil for 2 minutes. Add the Cacao Barry - Madirofolo 65%. Homogenize with a hand blender. Add the butter and homogenize. Let cool down.
Used products: Raspberry Crisp
Preparation: Raspberry Crisp
Melt the Cacao Barry - ZéphyrTM 34% with the cacao butter. Add salt and raspberry powder and homogenize with a hand blender. Add the Paillete Feuilletine. Cool down to 25˚C. Pipe into the mould.
Used products: Orange Colored Cacaobutter
Preparation: Orange Colored Cacaobutter
Airbrush the moulds with orange cacaobutter. Let set and airbrush with White cacaobutter. Let set and paint with Bronze powder. Fill the moulds with Or NoirTM - Nobilis (Cacao min. 67,9%)
Used products: Chocolate crown
Preparation: Chocolate crown
Brush a plastic sheet with green cacao butter.
Color the white chocolate with green cacao butter.
Temper the white chocolate and spread out on the plastic sheet as thin as possible.