Chocolate Steamed Bun

Mix water, sugar and yeast. Mix flour, Cacao Barry - Plein Arôme 100%, baking powder and salt. Make a dough like a bread dough. Let it rest in a heat box on 38˚C for 30 minutes with a warm, wet cloth. Weigh 40 g per snack. Fold in the chocolate coconut filling. Let it rest for 30 minutes in a heat box on 38˚C. Steam for 5 minutes.

Heat the coconut milk, kaffir lime zest and ginger. Mix Cacao Barry - Equateur 76 % with grated coconut. Make a ganache of the coconut milk and chocolate. Add the grated coconut. Let cool down. Weigh 15 g per snack.

Mix raspberry puree, strawberry puree and mandarin in the thermomix. Add the ultratex in 2 times to the puree. Mix till an homogeneous mass. Let it cool down.

Mix lemon puree, green apple puree and vanila pod in the thermomix. Add the ultratex in 3 times to the puree. Mix till an homogeneous mass.

Combine the melted chocolate with the dry ingredients. Stir until you obtain an crumble.

Cristalise the Cacao Barry - Ocoa^TM 70 %. Weight 300 g per plactic sheet of 40x60 cm. Spread as thin as possible. Let set a bit and cut out circles. Cool. Get the circles of the

Heat te puree, glucose and yuzu juice. Add the dry ingredients and cook for 1 minute on low heat. Spread it out on a tray. Cut out round disks. Place on top of the buns as isolation for the diks